University of New Hampshire students have brewed a butternut squash pale ale using home-grown gourds.
They say the ‘George Squashington’ brew is reminiscent of the pumpkin ales first developed during Colonial times.
Cheryl Parker, manager of the UNH Brewing Science Lab, said the students brewed a hoppy pale ale that uses English and American Ale yeast, butternut squash, and brown sugar. The base malt is Marris Otter barley from England with caramel malted barley for a sweet, nutty color and flavor.
The squash was grown as part of the Agricultural Experiment Station’s curcurbit breeding program, the longest, continuous cucurbit breeding program in North America.
George Squashington will be available locally on tap at Hop + Grind in Durham and will be served at the Paul College Hospitality Management Spring Dining Series “Around the World in 180 Minutes” April 12-14.
Keep up to date with the latest UNH brews and releases by following the UNH Brewing Science Laboratory on Facebook.