The Cutest Way to Serve Pumpkin Beer (and a Hot Pretzel Bar!)
Okay are you ready? This is the cutest way to have the best pumpkin beer party!
I cant get over the adorableness of this table. Grab your favorite autumnal beers and a big old pumpkin and GET READY.
Annnd I’m definitely the person who wants a cinnamon sugar rimmed glass with my pumpkin or fall beer. Judge me if you must.
Go find your most favorite pumpkin beers. Wait!
What ARE your favorite pumpkin beers? My favorites right now are probably Leinenkugel Harvest Patch Shandy and Jack-O Traveler Pumpkin Shandy. Those ones are SO delish with a cinnamon sugar rim. And to be honest, I don’t really even want the beer without the sugared rim. It’s not like I’m drinking them all the time, so I reallllly want to live it up.
SO. How to make this more fun?
A PUMPKIN COOLER!! Oh my gosh.
Confession: I am obsessed with the practice of carving pumpkins and the tradition of doing so. Eddie carves incredible pumpkins (he is a great artist!) but I have very little patience for the actual act of doing so. Whomp whomp.
However, I sure as heck can make a pumpkin cooler. Just carve off the top. Clean it out. Add ice. Add beer!
What could be better to pair with all of our favorite autumnal beers than a hot pretzel bar?
This was Lacy’s idea and we’ve been talking about the deliciousness since July. We could not WAIT to put this together.
Like most of my favorite “bars” – this is alllll about the dips. Sure, you could make different varieties of soft pretzels (jalapeno chedder and pepperoni and cinnamon sugar and what not) but for me? I just want the dips. Give me alllll the dips.
The star of the show here is the chipotle cheddar beer cheese. With October right on the horizon, I’m ready to start living in beer cheese central. I’ve made beer cheese snacks on the blog for years now and eating beer cheese soup a million years ago with my mom is one of my most vivid memories. There are few things as delicious as beer cheese.
I think it all started for me as a kid – I mean, not that I was given beer cheese often, but I remember tasting that old school beer cheese dip you’d make in a ring of Hawaiian bread. That was theeee moment I fell in love.
What do we have here, aside from the pretzels and beer cheese dip? An apple butter Dijon dip (that Eddie actually told us about! Like what?!), some ranch, blue cheese and good old honey mustard. Oh oh and a little bit of yellow mustard too. Because how can you eat pretzels without mustard?!
The dips are all up to you. You can go absolutely crazy on what you’d like to serve. As a self-proclaimed mustard freak (who basically has a mustard collection), I choose the briney and cheesy dips over ranch or more dressing-like dips.
You can also always do sweet dips, like a cinnamon sugar or cream-cheese based sweet dip. Even a salted caramel or hot fudge!
Keep in mind that the pretzels are SO carby. I mean, okay, obviously, like you know that. It’s a big old hunk of bread. But I find hot pretzels to be so heavy and carby that I rarely overdo it, so I’d keep your dips to a maximum of about six if you’re serving this at a party. That way, you won’t be left with a ton of waste.
And in the spirit of SAVING YOU TIME: I suggest you buy the pretzels if you can. Yes, I have a recipe where you can make your own. You can make buns or twists or bowls or nuggets. But soft pretzels only last for a short period of time (I liken them to stale donuts. Ha!), so use your time wisely and if you can get delish ones near you, do it. And spend your time making dips!
Okay now who is going out and trying all the fall beer this weekend?
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2/3 cup beer
- 10 ounces freshly grated white cheddar cheese
- 1 chipotle pepper diced
- 1 tablespoon adobo sauce from the can of chipotles
- 1/4 cup apple butter
- 2 tablespoons dijon mustard
- 1 teaspoon yellow mustard
- 1 large wide some symmetry helps! pumpkin
- a bunch of your favorite fall or pumpkin beers!
- To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1 to 2 minutes until golden and fragrant and bubbly. Add in beer, whisking well to combine, then reduce heat to low (make sure it's low!) and add the cheese gradually, stirring until totally melted and smooth. Stir in the chipotle and adobo sauce. Sprinkle with smoked paprika or red pepper flakes and serve!
- Whisk ingredients together until combined and serve.
- hot pretzel bar
- Assemble your soft pretzels (and big sourdough hard pretzels, if you wish!) and dips on a big platter, just like a cheese board!
- Slice the top off of the pumpkin. Remove the insides and the seeds. You can also shave down the sides up top and the opening of the pumpkin.
- Fill the pumpkin with ice and stick the beers inside. Be the cutest ever!
I couldn’t be cozier.