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New and special beer releases are a point of pride at New Realm Brewing–Auburn and that will continue with the unveiling of Pine Hill Pumpkin Amber as a new pumpkin beer just in time for spooky season and Oktoberfest.

Named after Auburn’s oldest cemetery, this pumpkin packed brew features 120 pounds of puree pumpkin and a half pound of pumpkin spice as each sip is a reminder that the harsh East Alabama summer heat is slowly fading away.

In collaboration with Andre da Silva and Camila Rodrigues, both from the Department of Horticulture at Auburn, New Realm Brewing–Auburn and the Horst Schulze School of Hospitality Management, Head Brewer and General Manager of New Realm Brewing–Auburn Drew Kostic said the partnership was too good to pass up as Oktoberfest nears.

“Dr. da Silva reached out and said, ‘if properly grown we can anticipate an early pumpkin season and get you pumpkins by late summer instead of the fall and if so, can you do something with them?’ and I said absolutely,” Kostic said. “So, this became a collaboration between horticulture, Human Sciences and New Realm Auburn as Dr. Rodrigues was given access to work in the culinary laboratories to carve, roast and puree all the pumpkin.”

“Pumpkins are usually planted in July and harvested in October,” da Silva said. “However, by selecting the proper cultivars it allowed our team to manage and grow pumpkins for an early harvesting. The pumpkins were grown in the Chilton Regional Research and Extension Center in Clanton, Alabama, and harvested in August.”

Pine Hill Pumpkin Amber is currently on tap at the microbrewery for those wanting to give it a try prior to Oktoberfest weekend that lasts Oct. 24-25 as Kostic detailed what customers can expect from the beer.

"The ultimate goal of all of this is being the first step in many years of collaboration to try and produce a 100% Alabama originated beer where all ingredients come from Alabama.”

Head Brewer and General Manager of New Realm Brewing–Auburn Drew Kostic

“It’s going to be driven from the malt interaction with the pumpkin as well as the pumpkin spice flavors that I’m adding,” Kostic said. “This is the first time I’ve ever used the horticulture department for their hops so I’m excited about that and the use of whole cone hops. The ultimate goal of all of this is being the first step in many years of collaboration to try and produce a 100% Alabama-originated beer where all ingredients come from Alabama.”

For more information on the College of Human Sciences Brewing Science and Operations program

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