‘Gutting’ Begins for Famed Venetucci Pumpkin Ale

It’s like fall in a bottle.

Brewing has begun for the famed Bristol Brewing Venetucci Pumpkin Ale — so popular, fans line up in droves just to claim a case. And, it’s no wonder the brew is something sacred: only 1,500 cases are released each fall.

But before the malt is released, comes ‘cutting and gutting.’

In assembly-line fashion, volunteers sliced through countless pumpkins, scooping out slimy innards, and roasting the pulp over hot coals. Mashed pumpkin will be mixed with malt and spices to ferment over the next few weeks.

“It’s like a fall holiday here in Colorado Springs,” said Bristol Brewing Owner and Founder, Mike Bristol. “It’s one of the few beers that actually uses real pumpkins that are locally sourced.”

For the second year, Milberger Farms donated pumpkins for the ale; in 2016, questions over the water supply, coupled with a hail storm at Venetucci Farms crippled the crop. This year, there weren’t enough pumpkins at the farm, according to Bristol.

The community effort has raised hundreds of thousands of dollars in the 12 years of the partnership, 100% of which go towards preservation of the Venetucci Farm.

The Venetucci Pumpkin Ale will be for sale October 30th.