50 Best Pumpkin Beers for 2026: A Better Fall Beer List
Pumpkin beer can be roasted squash, liquid pie, coffee stout, peppered IPA, tart farmhouse ale, or a cinnamon grenade wearing a jack-o’-lantern label. The good versions remember there still needs to be beer underneath the costume.
This Top 50 ranks balance, actual pumpkin character, spice control, freshness, base-beer quality, and whether a full pour stays interesting. Seasonal packaging ages quickly, so check dates and buy cold whenever possible.
The 50 Best Pumpkin Beers
Southern Tier Pumking
Brewed by Southern Tier Brewing Company
Dessert benchmark: pumpkin pie, vanilla, cinnamon, nutmeg, and buttery crust.
BAR NOTES
Southern Tier Pumking brings pumpkin pie, vanilla, cinnamon, nutmeg, and buttery crust. Its real advantage is that its sweetness is deliberate but enough alcohol and malt keep the glass from reading like soda. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with cheesecake, vanilla ice cream, or pecan pie. Freshness matters because cinnamon can linger after malt and hop character have already faded.
Dogfish Head Punkin Ale
Brewed by Dogfish Head Craft Brewery
Brown-sugar classic: brown sugar, pumpkin flesh, nutmeg, cinnamon, and toasted malt.
BAR NOTES
Dogfish Head Punkin Ale brings brown sugar, pumpkin flesh, nutmeg, cinnamon, and toasted malt. Its real advantage is that a brown-ale base gives the spices somewhere sturdy to land instead of leaving them floating over pale wort. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with roast turkey, sharp cheddar, or bread pudding. Freshness matters because cinnamon can linger after malt and hop character have already faded.
Schlafly Pumpkin Ale
Brewed by Schlafly Beer
Real-pumpkin heavyweight: baked pumpkin, cinnamon, clove, caramel, and a creamy malt center.
BAR NOTES
Schlafly Pumpkin Ale brings baked pumpkin, cinnamon, clove, caramel, and a creamy malt center. Its real advantage is that the high pumpkin load tastes closer to roasted squash and pie filling than generic candle-shop spice. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with roast pork, pumpkin ravioli, or cheesecake. Freshness matters because cinnamon can linger after malt and hop character have already faded.
Elysian Night Owl
Brewed by Elysian Brewing
2026 returning classic: pumpkin purée, ginger, cinnamon, nutmeg, cloves, and caramel.
BAR NOTES
Elysian Night Owl brings pumpkin purée, ginger, cinnamon, nutmeg, cloves, and caramel. Its real advantage is that it remains the center of Elysian’s 2026 Pumpkin Pack because the beer balances recognizable pumpkin with a clean amber base. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with roast chicken, gingerbread, or aged gouda. Freshness matters because cinnamon can linger after malt and hop character have already faded.
Cigar City Good Gourd
Brewed by Cigar City Brewing
Spice-forward imperial: pumpkin, cinnamon, nutmeg, clove, allspice, and dark caramel.
BAR NOTES
Cigar City Good Gourd brings pumpkin, cinnamon, nutmeg, clove, allspice, and dark caramel. Its real advantage is that a surprisingly light finish hides the strength and keeps its full pie-spice cabinet from becoming exhausting. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with cuban pork, flan, or pumpkin pie. Freshness matters because cinnamon can linger after malt and hop character have already faded.
Saint Arnold Pumpkinator
Brewed by Saint Arnold Brewing Company
Cult pumpkin stout: dark chocolate, molasses, brown sugar, cinnamon, ginger, and roasted pumpkin.
BAR NOTES
Saint Arnold Pumpkinator brings dark chocolate, molasses, brown sugar, cinnamon, ginger, and roasted pumpkin. Its real advantage is that the stout base supplies bitterness and roast that a huge pumpkin beer needs to survive its own dessert instincts. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with smoked brisket, chocolate cake, or blue cheese. Freshness matters because cinnamon can linger after malt and hop character have already faded.
Two Roads Roadsmary's Baby
Brewed by Two Roads Brewing Company
Rum-barrel original: pumpkin, vanilla bean, cinnamon, oak, and a dry rum warmth.
BAR NOTES
Two Roads Roadsmary's Baby brings pumpkin, vanilla bean, cinnamon, oak, and a dry rum warmth. Its real advantage is that barrel aging adds structure and vanilla without pushing the beer into double-digit sipper territory. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with roast pork, bread pudding, or aged cheddar. Freshness matters because cinnamon can linger after malt and hop character have already faded.
Elysian The Great Pumpkin
Brewed by Elysian Brewing
First imperial pumpkin ale: roasted pumpkin seeds, caramel, cinnamon, nutmeg, clove, and allspice.
BAR NOTES
Elysian The Great Pumpkin brings roasted pumpkin seeds, caramel, cinnamon, nutmeg, clove, and allspice. Its real advantage is that the bigger sibling to Night Owl builds intensity through actual pumpkin and seed character, not only extra spice. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with roast duck, pumpkin pie, or nutty cheese. Freshness matters because cinnamon can linger after malt and hop character have already faded.
Southern Tier Warlock
Brewed by Southern Tier Brewing Company
Dark-side Pumking: dark chocolate, roast, vanilla, pumpkin pie spice, and graham cracker.
BAR NOTES
Southern Tier Warlock brings dark chocolate, roast, vanilla, pumpkin pie spice, and graham cracker. Its real advantage is that stout bitterness turns the Pumking idea darker and less confectionary while preserving the recognizable pie profile. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with brownies, smoked meat, or vanilla ice cream. Freshness matters because cinnamon can linger after malt and hop character have already faded.
New Belgium Voodoo Ranger Atomic Pumpkin
Brewed by New Belgium Brewing
Pepper-spiced outlier: pumpkin, Saigon cinnamon, habanero, de árbol chile, and caramel malt.
BAR NOTES
New Belgium Voodoo Ranger Atomic Pumpkin brings pumpkin, Saigon cinnamon, habanero, de árbol chile, and caramel malt. Its real advantage is that real pepper heat cuts sweetness and makes this the useful recommendation for anyone tired of liquid potpourri. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with chili, tacos al pastor, or chocolate cake. Freshness matters because cinnamon can linger after malt and hop character have already faded.
Whole Hog Pumpkin Ale
Brewed by Stevens Point Brewery
Full-bodied classic: real pumpkin, cinnamon, nutmeg, caramel malt, and toasted Munich malt.
BAR NOTES
Whole Hog Pumpkin Ale brings real pumpkin, cinnamon, nutmeg, caramel malt, and toasted Munich malt. Its real advantage is that Perle hops and roasted malt give the pie-spice profile a properly beery backbone. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with roast turkey, sweet potatoes, or pecan pie. Freshness matters because cinnamon can linger after malt and hop character have already faded.
Tröegs Master of Pumpkins
Brewed by Tröegs Independent Brewing
Farm-to-kettle pick: roasted Pennsylvania pumpkin, caramel, clove, ginger, cinnamon, and nutmeg.
BAR NOTES
Tröegs Master of Pumpkins brings roasted Pennsylvania pumpkin, caramel, clove, ginger, cinnamon, and nutmeg. Its real advantage is that thousands of pounds of local longneck pumpkins are roasted and puréed for the mash, giving the beer actual harvest character. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with pork chops, stuffing, or apple crisp. Freshness matters because cinnamon can linger after malt and hop character have already faded.
Shipyard Smashed Pumpkin
Brewed by Shipyard Brewing Company
Boozy New England sipper: pumpkin, nutmeg, caramel, vanilla, and warming alcohol.
BAR NOTES
Shipyard Smashed Pumpkin brings pumpkin, nutmeg, caramel, vanilla, and warming alcohol. Its real advantage is that its high strength works best in a smaller pour where malt and spice can open as the glass warms. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with roast pork, bread pudding, or pumpkin cheesecake. Freshness matters because cinnamon can linger after malt and hop character have already faded.
Rogue Pumpkin Patch Ale
Brewed by Rogue Ales
Farm-grown pumpkin: roasted pumpkin, orange peel, vanilla, ginger, cinnamon, and caramel.
BAR NOTES
Rogue Pumpkin Patch Ale brings roasted pumpkin, orange peel, vanilla, ginger, cinnamon, and caramel. Its real advantage is that whole pumpkins grown at Rogue Farms are chopped and roasted to caramelize their sugars before brewing. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with roast chicken, squash soup, or ginger cookies. Freshness matters because cinnamon can linger after malt and hop character have already faded.
Alewerks Pumpkin Ale
Brewed by Alewerks Brewing Company
Colonial-country favorite: pumpkin, brown sugar, cinnamon, nutmeg, clove, and toasted malt.
BAR NOTES
Alewerks Pumpkin Ale brings pumpkin, brown sugar, cinnamon, nutmeg, clove, and toasted malt. Its real advantage is that the sturdy amber body and measured spice make it a reliable middle path between vegetable-forward and pastry-sweet. That keeps the pumpkin-and-spice idea connected to a recognizable base beer.
Serve it around 45–52°F; stronger stouts and imperial ales benefit from the warmer end, while wheat ales and lagers should stay cooler. Pair it with ham, sweet potatoes, or apple pie. Freshness matters because cinnamon can linger after malt and hop character have already faded.