IT’S SWEATER WEATHER. The best weather. Apples, blackberries, peaches and so many other goodies are in season. My tan may be fully faded, and faded way too quickly for my liking, but bring on another change in seasons. Bring on another batch of seasonal beers… until next year, Summer Shandy… it’s Pumpkin Apple Shandy’s time to shine.
I was a little thrown off to combine pumpkin and apple flavors… like you don’t have apple pumpkin pie… you have apple pie or pumpkin pie. But, TG… it all worked out. If September-October were a beer, it would 100p be this. When you do make this keep in mind that
- it’s so damn easy to make… fill a beer glass 3/4 full with pumpkin beer and then top with apple cider.
- throw a cinnamon stick in there, and similar to a sangria let this sit. it’ll be better if it sits for 2-3 hours. trust me.
While making this my little brothers and dad had on college football, my alma mater U of I, the windows open, and it was SO BEAUTIFUL. Sunny… kinda cold, but kinda not cold. It’s just the best.
Below is a rough outline for this recipe. Because, it is how you like it. If you want just a splash of apple cider, homie just give it a splash of apple cider. My overall tips for this, especially if you are making this in a large batch… do 1 cup beer and 1/4 cup apple cider and then throw in a few cinnamon sticks and apple slices.