The Brew Times Homebrewing Blog
What to Brew for Tailgating Season: Beer Styles and Pairings
What to Brew for Tailgating Season: Beer Styles and Pairings. Plus easy food pairings, sessionable picks, and brew-ahead tips for game day.
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Boost Your Brews: How to Amp Up Flavor in Winter Beer Recipes
Why Winter Is Prime Time for Flavor Additions Winter beer styles are built for boldness. You’ve already got dark roasted malts, higher ABVs, and full-bodied mouthfeel — the perfect canvas for adding rich, warming flavors. These styles want a little extra. They soak it up. Spices, sweetness, creaminess, even a little heat — this is where your creativity can shine. And with the right technique, you can elevate a standard refill into a beer your friends will talk about until spring. Why (and How) to Boost Your ABV in Winter Beers One of the signatures of a great winter warmer is a little extra heat in the finish — and we’re not just talking chili peppers. A higher ABV (alcohol by volume) adds actual physical warmth as it’s sipped, giving that cozy, mellow feel you want on a cold night. The trick is knowing how to increase your alcohol content without throwing the beer out of balance. Why Increase ABV? Flavor depth: Alcohol carries flavor, especially in dark beers loaded with roast, caramel, and spice. Aging potential: Higher ABV beers tend to age better, smoothing out over time. Seasonal tradition: Many classic winter styles — like English winter warmers and Belgian dark ales — hover in the 7–10% range. How to Do It 1. Add More Fermentable Sugars The easiest way to bump ABV is to feed your yeast more to chew on. Try: Brown sugar – Adds smooth sweetness Molasses – Deep, earthy notes Honey or maple syrup – Dry but flavorful Corn sugar – Neutral and clean Add 4 oz of sugar per gallon for roughly a 0.5–1% ABV increase. 2. Use a Higher Gravity Refill or Combine Kits Start with something that already has a decent OG (original gravity), like a stout or porter, or blend two refills to increase both gravity and complexity. Adding an LME (liquid malt extract) booster also works. 3. Choose the Right Yeast — or More of It Make sure your yeast strain can handle the extra sugar. Most yeast varieties have an alcohol tolerance between 8–12%, and Mr. Beer’s standard Coopers gold packet is more robust than it might seem. It can handle higher-gravity brews — just be sure to pitch enough. For anything over 1.060 OG, we recommend using two packets of the gold yeast. If you're using one of the larger dry yeast packs we offer (like US-05, S-33, or Nottingham), one packet is typically enough. Browse all Mr. Beer yeast options Always check your yeast’s ABV tolerance and fermentation needs before pitching. A little prep goes a long way. Top Flavor Additions for Winter Homebrews Here’s your cheat sheet of winter add-ins that play well with porters, stouts, and spiced ales — plus tips for using them without wrecking your batch. Cocoa Nibs & Chocolate Syrup Chocolate is a natural fit for stouts and porters. Use roasted cacao nibs for a dry, bitter cocoa finish, or add chocolate syrup post-boil for smoother sweetness. Just avoid syrups with preservatives — pure, natural is key. Pro Tip: Add nibs during secondary for a subtle, complex aroma. Steep them in vodka first to sanitize. Lactose (Milk Sugar) Lactose doesn’t ferment, so it leaves behind sweetness and body. It’s the magic behind milk stouts and a great way to add creamy richness to darker beers. Use about 4 oz per gallon. Add at the end of the boil to avoid scorching. Chili Peppers Looking for something to warm you up — literally? Dried chili peppers or even fresh jalapeños (roasted and sanitized) add a slow, smooth burn that pairs beautifully with chocolate and roasted malt. Go easy: One dried ancho or guajillo per gallon is plenty. Add during secondary for controlled heat. Winter Spices (Cinnamon, Clove, Nutmeg) A little spice goes a long way. These classic holiday flavors add cozy, familiar notes to any malty base, especially in spiced ales or brown porters. Stick to ¼ tsp per gallon total, and add to the boil or steep in vodka and dose at bottling. Sugars: Molasses, Brown Sugar, Maple Syrup Looking to bump the ABV and the flavor? These sugars add rich, dark sweetness and complexity. Molasses leans earthy, brown sugar is smooth, and real maple syrup gives a woody, mellow finish. Add during the boil — just be sure your yeast can handle the boost. Vanilla Bean or Extract Vanilla smooths everything out and ties flavors together. It's especially good with chocolate, spice, or even chili additions. Use half a bean per gallon, soaked in vodka, or ½ tsp of pure extract at bottling. Tips for Flavor Additions That Don’t Suck Sanitize everything. If it touches your beer post-boil, soak it in vodka or make a tincture. Less is more. Start light — you can’t take it out, but you can always add more. Time it right. Some flavors (like spice) fade over time, while others (like heat or roast) intensify. Taste as you go. Give it time to condition. Let winter beers sit a few weeks longer than usual — big flavors need mellowing. Keep yeast health in mind when boosting ABV or adding late-stage sugars — stressed yeast = stressed beer. Mr. Beer Recipes Perfect for Flavor Boosting These refills are already delicious, but they’re also great bases for experimentation: Oktoberfest Lager – Try adding brown sugar and a touch of cinnamon for a rich, malty winter twist Bewitched Amber Ale – Add brown sugar and vanilla for a dessert-like spin St. Patrick’s Irish Stout – Go big with cocoa nibs, chili, and a touch of lactose Porter Refill – Spice it up with cinnamon and clove for a fireside favorite Browse All Winter Beer Kits & Refills → (*Get 10% off winter refills this week only!*) Final Sip Winter is the season to brew bold. If you’ve never experimented with flavor additions or ABV boosting before, now’s the time to get cozy with your creativity. Don’t overthink it — taste, tweak, and have fun. Whether you’re layering chocolate and chili or building a 9% sipper that ages like a fine wine, winter beer gives you room to play. Happy brewing — and don’t forget to grab your winter refills while they’re 10% off!
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How to Brew Pumpkin Beer at Home
Pumpkin beers have become a fall classic—rich, spiced, and perfect for cooler weather. Regardless of whether you're brewing a pumpkin ale, porter, or stout, adding real pumpkin to your homebrew gives your beer a creamy mouthfeel, deep amber color, and subtle sweetness that perfectly complements autumn spices. Here's everything you need to know about brewing with pumpkin, from choosing the right kind to adding it at the best time in your process. What Form of Pumpkin Should You Use? When it comes to brewing with pumpkin, the form you use will affect both the flavor and the brewing process. You can add pumpkin during the boil, fermentation, or even during the grain steep—each method produces different results. Canned Pumpkin Purée The easiest and most popular choice is pure canned pumpkin purée. It's pasteurized, consistent, and ready to use. Pro tip: Always check the label! Avoid "pumpkin pie filling" or "mix," which contains sugars, spices, and preservatives that can throw off your fermentation. Fresh Pumpkin If you prefer to go the extra mile, you can roast your own pumpkin. Fresh pumpkin adds an earthy sweetness and richer color, especially when caramelized beforehand. To prepare it: Cut your pumpkin in half, remove the seeds, and slice into chunks. Arrange on foil-lined baking sheets, sprinkle with brown sugar, and roast at 375°F for 1-2 hours until soft and caramelized. Peel, dice, and save any juices. Store in the fridge until brew day. Add the pumpkin to your kettle during the boil in a fine-mesh bag or hop spider to prevent clogs. Should You Cook the Pumpkin First? Yes. Whether you're using canned or fresh pumpkin, caramelizing the puree before adding it to your beer helps develop a deeper, sweeter flavor. It transforms that raw, squash-like taste into the familiar richness of the pumpkin pie. A quick sauté or roast brings out the sugars and enhances the overall malt character of your beer. How Much Pumpkin to Add The amount of pumpkin you add depends on your batch size or recipe: 2-gallon batch (standard Mr.Beer size): Up to 15 ounces (about one can) 5-gallon batch: Up to 30 ounces It might be tempting to add more for extra flavor—but too much pumpkin can make your beer overly thick, clog your equipment, and create fermentation issues. When to Add Pumpkin Each stage of the pumpkin brewing process creates different effects. Here's how to choose when to add your pumpkin: 1. During the Boil Adding pumpkin in the final 5 minutes of the boil infuses your wort with light pumpkin flavor and ensures the puree is sanitized. It's a reliable choice for brewers who want a balanced beer without overwhelming pumpkin character. This method also works well if you plan to add spices later on, since it gives you more control over how those flavors blend. 2. During Fermentation Adding pumpkin puree midway through fermentation will preserve the most pumpkin flavor and aroma. This approach gives you a heavier, richer beer with pronounced pumpkin character. If you’ve cooked or caramelized your purée, be sure it’s fully cooled before adding it—introducing hot pumpkin to your fermenter can stress the yeast or even kill it. 3. During the Grain Steep This might sound unconventional, but adding pumpkin during the grain steep can actually help your yeast. Pumpkin contains an enzyme called protease, which helps release nitrogen from your grains. Yeast thrives on free nitrogen—it promotes healthy fermentation and stronger attenuation. If you choose this method, expect a vigorous fermentation and a lightly drier finish. Adding Pumpkin Spice If you're going for that classic pie flavor, spices are key. For a standard Mr. Beer-sized batch: Start with 2 teaspoons of pumpkin pie spice For a stronger flavor, don't exceed 1 tablespoon total. If you prefer to blend your own spice mix, a good starting point is: ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon ginger ½ teaspoon clove or allspice You can add these spices near the end of the boil or during secondary fermentation, depending on how bold you want the aroma to be. Adding them at the end of fermentation keeps the flavors fresher and more pronounced. Canned vs. Fresh Pumpkin: Which is Better? Feature: Ease of Use: Flavor Depth: Control Over Flavor: Cleanup: Canned Pumpkin Pateurized and ready to go Mild, consistent Easier to balance Minimal Fresh Roasted Pumpkin Requires prep and roasting Rich, caramelized, slightly earthy More variation, more natural sugars More mess, more prep Mr. Beer Pumpkin Recipes Want to try your own pumpkin beer? Check out these Mr. Beer seasonal recipes for inspiration: Pumpkin Rising Amber Ale A caramelized pumpkin and spice blend that shines against a rich amber malt base. Creamy, aromatic, and perfect for the holidays. Try It→ Pumpkin Pie Porter Smooth, roasty, and packed with warm pie flavor. It's a dessert and beer in one delicious sip. Try It→ Pumpkin Spice Ale A golden malt ale with pumpkin, spice, and a hint of peppery zing for balance and depth. Try It→ Midnight Lantern Pumpkin Stout Bold, rich, and layered with roasted malt and pumpkin sweetness. A perfect beer for cool nights. Try It→ Punkin Lager Crisp and festive with just the right touch of pumpkin and spice, like autumn in a bottle. Try It→ Pro Tip: Want to experiment? Split your wort into two smaller batches—add pumpkin during the boil for one and during fermentation for the other. You'll be able to compare flavor, intensity, aroma, and body firsthand. Brewing with Pumpkin Brewing with pumpkin is one of the most rewarding fall experiments for homebrewers. It's versatile, forgiving, and adds seasonal character to almost any beer style. Whether you're using roasted pumpkin or canned puree, the key is to caramelize first, control your spice levels, and choose your timing wisely. So grab your pumpkin, spice it up, and make this fall's brew truly your own.
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