Scary Good Pumpkin Everything

Here at Two Roads, we believe that in the fall everything pumpkin should be scary good. That’s why every year this time of year we brew our one of a kind Roadsmary’s Baby, a traditional pumpkin ale with a Two Roads spin. This gourd–eous beer is aged in rum barrels with vanilla beans for added complexity and depth of flavor. The result is a SCARY GOOD smooth drinking brew with notes of pumpkin, spices, vanilla, oak and a touch of rum. 

Come fall, there are a variety of ways to have a Scary Good time, from carving pumpkins, to streaming the Headless Horseman, to reading your favorite Stephen King stories. The options are endless but here are a few suggestions from us on how to celebrate Scary Good Pumpkin Everything season….

1. Roadsmary’s Baby Pumpkin Ale x Candy Corn Mash-up

Call us crazy but this is delicious. One of our team members exposed us to her family’s tradition of cocktail peanuts and candy corn – yes, a controversial combination but majority ruled that this was a successful concoction. Salty, sweet, and
chewy, it checked all the boxes. What to pair this movie snack with? Obviously our Roadsmary’s Baby stole the show fresh from the fridge. Crack open a can, throw on your favorite movie and you’re good to go!

How to make the perfect mix?

Equal parts Cocktail Peanuts to Brachs Candy Corn, refrigerate to keep cold and sealed to preserve freshness.

2. Roadsmary’s Baby Scary Good Pumpkin Bread

Roadsmary’s Baby Beer Bread is a soft, sweet pumpkin bread recipe that is the perfect side dish for your holiday table or breakfast cake! We pulled this recipe from Shelly at Cookies and Cups, take a look!

Ingredients

• 2 cups granulated sugar
• 2/3 cup beer
• 1/4 cup honey
• 1 cup vegetable oil
• 4 eggs
• 1 (15- ounce) can pumpkin puree
• 1 1/2 teaspoons kosher salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 3 1/2 cups all purpose flour

Glaze

• 1/3 cup butter
• 3/4 cup granulated sugar
• 2 tablespoons water
• 2 teaspoons vanilla

Instructions

1. 1. Preheat the oven to 350°F. Coat a 9×13 pan with nonstick spray and set aside.
   2. In the bowl of  your stand mixer fitted with the paddle attachment mix the sugar, beer, honey and oil together on medium-low speed until combined. Add in the eggs, pumpkin, salt, baking soda, baking powder, and pumpkin pie spice and continue mixing on medium-low speed until smooth.
   3. Turn mixer to low and add in the flour and mix until just combined. Don’t over-mix.
   4. Pour the batter into the prepared baking dish and bake for 50-55 minutes, or until set in the middle. If the cake starts to brown on top or around the edges too much, lightly tent the pan with aluminum foil.
   5. When the cake is done make the glaze. Combine the butter, sugar, water, and vanilla into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
   6. Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
   7. Allow the cake to cool completely before serving.

3. Roadsmary’s Cocktails

‘Aint no party like a cocktail party! Here are some scary good pumpkin cocktails with a Roadsmary’s Baby twist, enjoy!

The Pumpkin Boulevard
1.25 ounces of Up N’ Down Pumpkin Mash Bourbon
1 ounce sweet vermouth
Top with Roadsmarys baby
Garnish with an orange twist and 1/2 cinnamon rim

Pumpkin Shandy
1/2 cider
1/2 Roadsmary’s Baby
Line the rim with caramel and brown sugar

4. Pumpkin Beer Broccoli Cheddar Soup

Half Baked Harvest never disappoints. Check out this recipe for the coziest of pumpkin beer soups.

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 1 small sweet onion, diced
• 1 carrot, diced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups low sodium veggie or chicken broth
• 1 12 ounce can Roadsmary’s Baby Pumpkin Ale
• 3-4 cups shredded sharp cheddar cheese, plus more for serving
• 2 bay leaves
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne, or more to taste
• 1 large pinch kosher salt and pepper
• 4 cups broccoli florets
• 2 tablespoons fresh thyme leaves, plus more for serving

Instructions

1. Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 2 minutes, then gradually whisk in the milk until smooth. Add the broth, beer, broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 20 minutes.
2. Remove the soup from the stove. Remove the bay leaves and puree in batches in a blender or use an immersion blender.
3. Return the soup to the stove and set over low heat. Stir in the cheese until melted and creamy. Add the thyme and cook another 2-3 minutes. Taste and adjust seasonings as desired. Laddle into bowls and top with a little extra cheddar and fresh thyme. Enjoy!

Needless to say, there are endless ways to have a scary good time this fall. Pick up a pack of Two Roads Brewing Roadsmary’s Baby Pumpkin Ale near you to get the party started! Here is a link to find it near you, click here!

Seasonal release

6.8% ABV