Happy Halloween everybody!!! Our next rotating stout is Ichabod’s Revenge. We started with our basic Milk Stout recipe and from there took it to another level. The other level we took it to was, with the addition of pumpkin and spices. Pumpkin spiced beer is quickly becoming a top seller in brew pubs across the country. In colonial times due to heavy taxation on barley pumpkin was used, by brewers in the colonies. This was due to the large sugar content present in pumpkins. American brewers have taken this practice to another level with the addition of, pumpkin spices. In our version the first thing you will notice is the aroma. When you smell the beer you will notice the aroma of pumpkin pie. This is from the addition of, two pounds of, cinnamon, nutmeg, clove, ginger, alspice, and mace. When you sip the beer for the first time you will taste roastiness as well as chocolate. This comes from the use of Roast Barley and Chocolate Malt. The finish of the beer is creamy from the use of lactose. Lactose is a non fermentable sugar that adds creaminess to the beer. The last thing you taste will be a subtle pumpkin pie flavor. I hope everyone enjoys this unique brew.