NATIONAL PUMPKIN DAY and the History of Pumpkin Beer
We recognize a favored autumn decoration and food on October 26th that is used in a variety of recipes, competitions, and festivals. It’s National Pumpkin Day!
By October 26th, we in a frenzy of pumpkin obsession. We cannot wait for the big November holiday for pumpkin pie. No siree, we need pumpkin everything! Bars, cookies, coffee, cheesecake, pasta and oatmeal. Pumpkin Chunkin’, pumpkin patches, festivals, bake-offs and television specials. Let’s not forget jack-o-lantern carving, too! This fruit grabs American’s attention.
As it should be. This squash is native to North America. The oldest evidence of pumpkin-related seeds dates back to somewhere between 7000 and 5500 BC to seeds found in Mexico.
The word pumpkin originates from the word pepon, which means “large melon” in Greek.
Within recent years, white pumpkins have become more popular in the United States. The United States produces 1.5 billion pounds of pumpkins, with Illinois producing more than any other state.
A 2,145-pound pumping from Streator, Illinois holds the current North American record. Grown by Gene McMullen in 2015, the great pumpkin weighed in a few hundred pounds lighter than the current world record pumpkin from 2014. At 2,323-pounds, the giant pumpkin from Switzerland retains the world record prize.
Canned pumpkin may be recommended by veterinarians as a dietary supplement for dogs and cats that are experiencing certain digestive ailments.
Raw pumpkin can be fed to poultry as a supplement to their regular feed during the winter months to help maintain egg production.
The History of Pumpkin Beer: From Colonial Necessity to Modern Craft Staple
Pumpkin beer, now a quintessential fall seasonal in the American craft beer landscape, has roots deeply embedded in early colonial history. What began as a practical solution to ingredient shortages evolved into a beloved (and sometimes divisive) style that reflects broader trends in brewing innovation.
Colonial Beginnings: The Pilgrims and Early Settlers (17th Century)
The story of pumpkin beer starts with the Pilgrims and other early European settlers in North America. Upon arriving in the New World in the early 1600s, colonists faced challenges in brewing traditional beers due to the scarcity and high cost of barley malt, which was often imported from Europe. Pumpkins, native to the Americas and abundant in the region, became a readily available substitute for fermentable sugars. By the 17th century, settlers had adapted brewing techniques to incorporate pumpkin flesh, which was mashed and fermented in place of malt, resulting in a rustic, earthy ale. This wasn’t the spiced, pie-like beer we know today; historical versions were more about survival and necessity than flavor enhancement.
Beer played a crucial role in Pilgrim life, serving as a safer alternative to contaminated water, and pumpkin-based brews were part of this tradition. Pumpkins had been introduced to Europe by the 16th century, but it was in the colonies where they became a brewing staple, often referred to as “pompion” in old texts. These early beers were simple ferments, sometimes combined with other local ingredients like persimmons or molasses.
The 18th Century: Peak Popularity and Notable Recipes
Pumpkin beer remained a common household brew throughout the 18th century. One of the most frequently cited recipes dates to 1771, from the American Philosophical Society, which instructed brewers to boil pumpkin, mix it with hops, and ferment it—yielding a beverage more akin to a basic ale than a flavored specialty. Founding Fathers like George Washington were known to experiment with pumpkin or squash in their homebrewing, further embedding the style in American lore. However, as barley cultivation improved and imports became more reliable, pumpkin’s role diminished, leading to a gradual decline in its use by the late 18th and early 19th centuries.
Decline and Dormancy (19th to Mid-20th Century)
By the 19th century, with industrialization and better access to grains, pumpkin beer faded into obscurity. It was no longer a necessity, and brewing shifted toward European-style lagers and ales that didn’t rely on local substitutes. The style survived mostly in folklore and occasional homebrew experiments, but it wasn’t commercially prominent. Prohibition in the 1920s further stifled any remnants of creative brewing traditions in the U.S.
Revival in the Craft Beer Era (Late 20th Century Onward)
The modern resurgence of pumpkin beer can be traced to the 1980s craft beer revolution. In 1985, Bill Owens, founder of Buffalo Bill’s Brewery in Hayward, California, brewed what is widely regarded as the first commercial pumpkin beer of the modern era. Inspired by historical accounts of George Washington’s brewing, Owens mashed pumpkins into the wort and added spices like cinnamon, nutmeg, and cloves—evoking pumpkin pie flavors that would define the contemporary style. This innovation helped kickstart seasonal brewing trends and contributed to the broader craft beer movement by encouraging experimentation with unconventional ingredients.
By the 1990s and 2000s, other breweries followed suit. Elysian Brewing in Seattle became famous for its pumpkin ales, hosting annual festivals, while brands like Dogfish Head and Southern Tier popularized imperial versions like Punkin Ale and Pumking. The style exploded in popularity, with sales peaking in the fall and often featuring bold spicing, though some purists argue it strays from historical authenticity.
Pumpkin Beer Today: A Seasonal Phenomenon
As of 2025, pumpkin beer remains a polarizing yet enduring fixture in the craft beer world, with hundreds of variations released annually. Craft breweries have expanded the category to include barrel-aged, sour, and even non-alcoholic options, reflecting consumer demand for novelty. However, backlash against “pumpkin spice everything” has led some brewers to focus on subtler, vegetable-forward interpretations. Despite debates over its taste—loved for its cozy, autumnal vibe or loathed as overly commercial—pumpkin beer’s journey from Pilgrim necessity to craft icon underscores America’s innovative brewing heritage.