I know it’s a bit early in the season to post about pumpkin beer, but because August just popped its head in and said “Surprise, I’m here!” my mind is already racing forward to thinking about the wonderful seasonal beers that will soon be upon us. In particular, Nightmare on Mill Street by Mill Street Brewery.

There’s so much about this beer that I adore.

The name is, of course, brilliant, adapting a classic horror movie franchise with the brewery’s own name. The artwork of the burning pumpkin is uniquely beautiful (it ranks in the realm of the type of art that I would seriously consider for a tattoo – just the pumpkin part, of course – not the lettering); and it wonderfully captures the fall season (and Halloween) which are my absolute favorites.

Not to mention, of course, that I adore pumpkin beers. And this is a magnificent example of a truly amazing one.

NightmareonMillStreet_MarkCheckin
Image adapted from my Untappd Checkin

I first enjoyed this beer back in September of 2013 and, every fall since I have enjoyed getting more.

My simple comment:  “Amazing wheat and pumpkin beer! Will certainly be getting more of this.” In fact, in the fall of 2014, Liz and I took a special trip up to Mill Street Brewery in the hopes of getting it in more than the dual six pack that it regularly is packaged in (ie where you get 3 bottles of it along with 3 bottles of another seasonal Mill St brew – Oktoberfest – which is a good beer, but not admired nearly as much as their pumpkin gem) or even by the growler or the keg. (We have a “Kegorator” with a tap that’ll accommodate a 20L Keg). Alas, it is only available in those half six packs, making it a high demand, harder to get in mass quantity beer.

One other thing that I also enjoy about this beer is the Brewmaster’s Notes from the listing for the beer on the Mill St website:

“I had no idea how to make this beer so I asked my wife for her pumpkin pie recipe and based it on that! Great pie translates into great beer as it turns out! A modern interpretation of the old pioneer brews from the American colonies in the late 17th and 18th Centuries made using pumpkin since malt was scarce. Might be the best Mill Street beer name ever…!”

My only hope is, now that Mill Street Brewery has been acquired by a massive international brewing conglomerate that it doesn’t take away from their history of producing excellent high quality craft brews like this one. Let’s hope that the brew-masters can continue to do the great work that they started in 2002 when Mill Street Brewery first opened their doors in Toronto’s distillery district.

 

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