Our favorite Halloween tradition is brewing Ghoulschip with fresh, local pumpkins, molasses, and raw pumpkin seeds. On All Hallows’ Eve itself, we send the beer to rest among the specters in our Coolship, where it collects wild microflora from the chill Maine air. The beer then ferments in a stainless tank on our house yeast before heading into oak barrels, where it sits in waiting for up to three years.
Although Ghoulschip isn’t spontaneously fermented, we rely on natural microflora to sour it. The finished product is a blend of one-, two-, and three-year-old beer. In the first sip, caramelized malt and a mild acidity balance Ghoulschip’s subtle earthiness. The finish of this light golden beer is dry and tart. Boo!