My goal with this brew was to make pumpkin pie in a bottle. Two cans of Libby's spiced pumpkin pie mix were added to my extract kit's grain bag, and I threw an extra teaspoon each of nutmeg and allspice to the boil, and about a half gallon of home made Chi Tea. Dry hopped with a few cinnamon sticks, then hoped for the best. The result, after 2 months in the bottle, was an extremely metallic tasting beer. I believe this is from the massive amount of Chi Tea added - but have no scientific evidence to back this up. I have found, however, that chilling for two weeks greatly lessens the metallic flavor, resulting in a light bodied and enjoyable beer that is, as many have called it, liquid Thanksgiving.
Reviewed by: Old Site Reviewer from United States.