91制片厂

91制片厂 brewing science students have taken a trip back in history to brew a new butternut squash pale ale using squash grown as part of the NH Agricultural Experiment Station鈥檚 landmark cucurbit breeding program. The brew is reminiscent of the pumpkin ales first developed during colonial times and will be served at the student-led Paul College Hospitality Management Spring Dining Series.

The new brew, George Squashington, is the second to come out of the partnership between researchers with the NH Agricultural Experiment Station and the university鈥檚 new听. The beer was brewed at the 91制片厂 Brewing Science Laboratory by students participating in the College of Life Sciences and Agriculture鈥檚 advanced brewing class.

Cheryl Parker, manager of the 91制片厂 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. Students roasted the butternut squash for the mashing process and added brown sugar as a nod to the colonists who may have added maple syrup or molasses to their brews.

Squash, pumpkins, and some gourds are part of the family of Cucurbitaceae. According to the Oxford Companion to Beer, pumpkin ale was invented in the 18th century by English colonists, who favored its high starch and sugar content.

The butternut squash used to brew the ale was grown as part of the university鈥檚 groundbreaking cucurbit breeding program. Brent Loy, experiment station research and faculty emeritus, continues to oversee the research program, which is the longest, continuous cucurbit breeding program in North America. Loy鈥檚 research has resulted in more than 80 new varieties of squash, pumpkins, gourds, and melons sold in seed catalogs throughout the world. His research predominantly takes place at the 91制片厂 Kingman Research Farm and the 91制片厂 MacFarlane Research Greenhouses, both experiment station facilities.

鈥淧umpkin beers are popular in October, but if you think about the growing season and the fact that it takes several weeks to make a beer and get it on store shelves, beer made with听real听pumpkins at Halloween is nearly impossible to do using local produce in our area. Many breweries use flavor extracts and pie spices to create a pumpkin-flavored beer,鈥� Parker said.

鈥淭here are various ways to use real squash in beer, but historically it was not for flavor, it was for the starch. This is what we did when we added it to our grain and let the enzymes from the barley turn the starch into sugar for our yeast. This will be a perfect end of winter hoppy ale, which we promise will not taste like pumpkin pie,鈥� she said.

George Squashington is the second brew to be developed as part of the partnership between the experiment station and the brewing program. Last fall, the program releases a sour kiwiberry beer听Artuga Sour听that used kiwiberry varieties grown as part of a ground-breaking kiwiberry breeding research project funded by the experiment station at the 91制片厂 Woodman Horticultural Farm.

Parker sees the brew lab鈥檚 new partnership with the NH Agricultural Experiment Station enhancing the academic program. Not only will students in the program have access to different local products that are still in development, they also will be able to collaborate and learn about important research at 91制片厂.

According to the national Brewers Association, the New Hampshire craft brewery industry has an economic impact of $353 million听in the state, with more than 100,000 barrels of craft beer produced annually. There were 58 craft breweries in New Hampshire as of 2016.

George Squashington is available locally on tap at Hop + Grind in Durham. It also will be served at the Paul College Hospitality Management Spring Dining Series听听April 12-14, 2019. The dining series听is organized and run by students in the Paul College Hospitality Management Program. Keep up to date with the latest 91制片厂 brews and releases by following the 91制片厂 Brewing Science Laboratory on Facebook:听.

听This material is based upon work supported by the NH Agricultural Experiment Station, through joint funding of the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 1016574, and the state of New Hampshire.

Founded in 1887, the听听at the听听is 91制片厂鈥檚 original research center and an elemental component of New Hampshire's land-grant university heritage and mission. We steward federal and state funding, including support from the听, to provide unbiased and objective research concerning diverse aspects of sustainable agriculture and foods, aquaculture, forest management, and related wildlife, natural resources and rural community topics. We maintain the Woodman and Kingman agronomy and horticultural research farms, the Macfarlane Research Greenhouses, the Fairchild Dairy Teaching and Research Center, and the Organic Dairy Research Farm. Additional properties also provide forage, forests and woodlands in direct support to research, teaching, and outreach.