Pumpkin Stout Paired With Charcuterie Plate
We are getting pretty close to Halloween and its definitely time to enjoy some pumpkin ales. For this thirsty Thursday I picked up a variety six pack and decided on a Wasatch Black O’Lantern Pumpkin Stout to review.
Alone in his laboratory one stormy night, a madman crossed an imperial stout with pumpkin to create this fine frankenbrew. How good is it? Well, scary good.
Name: Black O’Lantern
Brew: Imperial Stout
6.5% Alcohol by volume
My Tasting Notes:
There’s a lot of potential to this pumpkin stout, however it lacks some depth. The Black O’Lantern pours a dark espresso color with very subtle head that recedes very quickly, not foamy like other stouts I have had the privilege of tasting. On the nose there’s a very subtle pumpkin smell, I mostly got a strong chocolate espresso aroma.
The brewer calls this a frankenbrew, which I have to agree, but unfortunately it didn’t turn out very positive. From the label you would think you would get a wicked tasting stout, however there’s a smooth, slightly sweet and minimal spice taste that just leaves a bland mouth feel. There’s a light carbonation throughout with a hint of roasted coffee that if developed, this beer could have been a hit. Unfortunately, the Black O’Lantern did not hit the mark.
I highly recommend trying one of these stouts instead: Pizza Port Z Man Stout, Sam Adams Oyster Stout (unfortunately you can only taste this is at the brewery), and for the best stout I have ever had, the AleSmith Vietnamese Speedway Stout!
I wanted to pair the Black O’Lantern with a meat and cheese platter that would bring out the pumpkin spices. I typically add some of my favorite meats like salami, honey ham, chicken apple sausage and prosciutto, and for cheeses I serve brie, smoked gouda, and a honey infused goat cheese. Don’t forget to add some figs, grapes and a french baguette or water crackers.
Here’s a video on how to create your perfect Charcuterie plate from Better Homes and Gardens.