The following is an excerpt from the November 2010 Newsletter written by head brewer Chris Wilson:

“It’s October, finally, it’s time to have my first Pumpkin Ale! Ha ha ha…. I kid, I kid!  As I mentioned last month, it’s time for “Mike”.   The newest addition to the Brewer’s Select Series, Mike will be a Belgian Style Dubbel. I just had a sample off the tank and it is going to be awesome. It has a rich malty character and a somewhat surprising dryness. It is still fermenting, so we still have a little while to wait until we know what it will be like. It looks like it will be around 7.7% ABV and it will be bottle-conditioned.  Delicious!”

Lima, an American-Style India Black Ale, the newest addition to our Brewer’s Select Series, will be available in bottles only at the Visitor Center. Lima can be likened to a traditional IPA brewed with dark malts added to give it a brown color and a roasty character. It hovers around 6.3% ABV and will tip the IBU scale at around 70. Hopheads will love this beer!

Kilo is a summery Saison made with chamomile, coriander, and grains of paradise.  The spices, hops, and yeast have formed a complex spicy pallet enhanced with a tart undertone.  The sweet, floral aroma is filled with orange, Juicy Fruit, and pepper let loose by lively carbonation.  5.9%, unfiltered, and bottle-conditioned, Kilo is the perfect beer to break the summer heat.  Enjoy!

Fri 9/2 @ Bailey’s Bar and Grill from 5-7pm. Sampling Imperial Pumpkin, Autumnfest, Merry Monks and Verboten. Sampling is in the takeout area, and the bar is also preparing specials made w/ Weyerbacher Brews! 6922 Bristol-Emilie Road Levittown, PA

As always, our special thanks go to Chef Mark Myers for creating this amazing dish!

Pair with a Weyerbacher Imparial Pumpkin Ale, AutumnFest, Old Heathen, Tiny or any of our stronger anniversary beer like Thirteen, Fifteen or  Sixteen!

Be on the lookout for additional fall recipes to be posted soon!

CHEERS!

Pumpkin Ale Lasagna

Meat and Squash Ragu

1          t           Olive Oil

12        oz        Pork Sausage, no casing

1          ea         Medium Onion, minced

4          ea         Garlic Cloves, minced

2          c          Butternut Squash, peeled and rough diced

6          oz        Pumpkin Ale

8          oz        Chicken Stock

1          t           Fresh Thyme, chopped

½         c          Good Quality Parmesan Cheese, grated

To Taste          Salt and Pepper

Method

1. Brown the sausage in olive oil over medium high, then add the onion and garlic.
2. Reduce heat to medium, season with salt and pepper, and cook until the onions are soft.
3. Add the squash and Pumpkin Ale and reduce by half.
4. Add the stock and thyme and allow simmering until the squash has cooked into the sauce, making it thick.
5. Finish with cheese and adjust seasoning.  Set Aside

Ricotta Mixture

15        oz        Good Quality Ricotta

3          ea         Large Eggs

3          oz        Fontina Cheese, Shredded

1          oz        Parmesan Cheese

To Taste          Salt and Pepper

Method

1. Mix all ingredients until well combined

Lasagna Assembly

Meat Ragu

Ricotta Mixture

1 box of Whole Wheat Lasagna Noodles

3 ounces Fontina Cheese

Method

1. Layer 1/4 of the meat ragu in the bottom of the pan.
2. Then, add lasagna sheets to cover the ragu layer.  Add half of the ricotta mixture, then add the pasta.
3. Repeat with half of the remaining ragu, then pasta sheets to cover.
4. Again, spread half of the ricotta mixture, then use pasta sheets to cover, and finally add the last half of the ragu.
5. Sprinkle the top of the lasagna with fontina, and bake at 325 until cheese is brown and lasagna has set.
6. After it’s taken out of the oven, let it rest for 15 minutes.  Then, cut and serve!

NJ: Friday 9/2 from 4-7pm: Gary’s Wine & Marketplace, Bernardsville, NJ. We will be sampling Merry Monks, Double Simcoe IPA, Old Heathen, Imperial Pumpkin, and Autumnfest. YUM!

NJ: Friday 9/2 from 4-7pm: Wine World in Brick (near Point Pleasant), NJ. Weyerbacher sampling of Merry Monks, Double Simcoe IPA, and a couple of seasonal brews! Pick some brews up for the Labor Day weekend at the shore! Address: 2085 NJ 88 (Lakewood Rd), Brick, NJ.