I’ve always been kind of iffy on pumpkin ales. They tend to have a compost aroma, and don’t actually taste much like pumpkin—“cloying nutmeg” would generally be a more accurate way to describe them. Garrison, however, never disappoints me, so I was willing to give the pumpkin-beer craze another shot. As the name suggests, it’s more of an imperial ale than a pumpkin one, and that works out just fine.
From the brewery: Lordy, Lordy, Garrison gets “Gourdy” with this scary big brew. Daniel carved up “Cinderella” pumpkins from the Dill Family Farm in Windsor, then added cinnamon, cloves, allspice and nutmeg to create pure, pumpkiny perfection! For a limited time, choose “treat” and get to know “Double Jack” Boo!
Appearance: Double Jack is a beautiful pour—deep rusty copper with a frothy white head and abundant lacing. It’s gorgeous in the glass.
Aroma: There’s a nice, but not overpowering, hit of cloves and nutmeg right off the top, followed by a bigger whiff of hops than you normally get from a pumpkin ale.
Taste: That spiciness tweaks the tongue first. It screamed cloves at me, but my wife tasted a whole bunch of cinnamon. The pumpkins join with four different malts (Maritime Pale Ale, Kiln Amber, Munich and Crystal) to create a flavour like sweet potato and marshmallow casserole. The Millennium hops show up during the long slow finish, ending the taste with a grassy but not bitter note.
Overall: This is a pumpkin ale for serious beer lovers. It’s nicely balanced—not too sweet, not too spicy, not too pumpkiny. It all combines for a beer that’s unique, well crafted and a grade above most pumpkin ales.
Regular contributor and guest reviewer Trevor J. Adams is senior editor with Metro Guide Publishing and the editor of Halifax Magazine. In 2012, he published his first solo book, Long Shots: The Curious Story of the Four Maritime Teams That Played for the Stanley Cup (Nimbus Publishing).