Because we like it that way! We use traditional Belgian brewing methods of open fermentation, oak aging and bottle conditioning allowing the influence of wild yeast and bacteria to work their way into our beers. Through time and blending we are able to provide a path for the beer to take, leading to more complex depths of flavor.

Yes! Jolly Pumpkin's Artisan Ales are wood-aged from anywhere between 4 weeks to 2 years or more before even being bottled. When they are packaged we condition the bottles with a little more yeast and sugar to naturally carbonate the beer. Generally, this only takes 3 - 5 weeks to reach the carbonation levels we desire. But the beers continue to condition until they reach your lips. It is a living thing! As time passes the beer continues to grow and develop in the bottle. Generally, the older the beer the sourer it becomes, but it remains totally safe to drink.

Jolly Pumpkin beers are all naturally bottle/can conditioned, meaning they have live yeast creating CO2 in the bottle. Jolly Pumpkin ales that have been aging for a while (especially if not kept below 55 degrees) will continue to create CO2 until opened. To avoid this, we recommend chilling Jolly Pumpkin beers for 24 hours prior to opening, to allow the yeast to settle.

No, it’s just a name. We do however have a fall seasonal pumpkin beer, La Parcela

All Jolly Pumpkin Artisan Ales are vegetarian friendly and most are vegan friendly. Please see the ingredients for each beer listed on their individual beer page on our website.

No, all of Jolly Pumpkin's Artisan Ales contain gluten.