This is our version of an American Pumpkin Sour Ale. One hundred pounds of local, Dickinson Pumpkins from Blueberry Bay Farms in Stratham N.H. were added to the mash and then that unfermented beer was soured with Lactobacillus. The sweetness of the pumpkins, paired with the use of caramel malt perfectly balances the tart, acidic finish.