How to Make Pumpkin Ale, 1771

botanical illustration of pumpkin and pumpkin vines and parts Vietz, Icones plantarum (1804)

Let the Pompion be beaten in a Trough and pressed as Apples. The expressed Juice is to be boiled in a Copper a considerable Time and carefully skimmed that there may be no Remains of the fibrous Part of the Pulp. After that Intention is answered let the Liquor be hopped cooled fermented &c. as Malt Beer.

American Philosophical Society papers

This fall, treat yourself to some pumpkin ale – homebrew of 18th-century American philosophers.