Frozen Pints' Pumpkin Ale Returns This Fall

So what if it’s almost 100 degrees out in Atlanta? Labor Day marks the unofficial end of summer, which also means the return of Frozen Pints Pumpkin Ale, a craft beer ice cream seasonal favorite. With hints of cinnamon, allspice and nutmeg, the warm spices combine for a seasonal aftertaste, allowing the incredibly complex flavors of Pumpkin Ale to shine through while summing up the spirit of fall in just a pint. At 3.2%, Pumpkin Ale is also Frozen Pints’ booziest, fastest selling and most coveted seasonal flavor.

Hitting the shelves in mid-September, Frozen Pints Pumpkin Ale is an ideal gift, an unforgettable indulgence, and a delicious holiday dessert - alone or paired with traditional favorites. Surely the coolest pumpkin in the patch this fall, beer and ice cream lovers should stock up for the winter, because this seasonal treat will not be around for long; once it is gone, it is gone, until the next time the leaves change.

About The Ice Cream Bar and Frozen Pints:

Launching in June 2012, Frozen Pints craft beer ice cream, the first product to market of its kind, can be found in more than 130 retail and restaurant locations in Metro Atlanta, Macon, Peachtree City, Sewanee, Woodstock and Athens, Georgia, and is available at the Georgia Dome and Turner Field. Using the finest craft beers and freshest local ingredients, Frozen Pints manufactures five distinct flavors out of Atlanta, Georgia: Peach Lambic, Honey IPA, Brown Ale Chip, Malted Milk Chocolate Stout, and Vanilla Bock and offers specialty and seasonal flavors throughout the year. In conjunction with the two-year anniversary of the brand, co-founders Ari Fleischer and Aly Moler announced that the popular craft beer ice cream company will now fall under The Ice Cream Bar umbrella, which will offer a variety of ice cream and sorbet made with liquor, craft beer, and alcohol. Atlantans can now enjoy four new liquor ice cream and sorbet flavors - Mojito Sorbet, Bourbon Butter Pecan, White Russian, and Brandy Alexander Chip. A series of limited edition flavors are in the works. For more information, to find retail and restaurant partners, or to inquire for a special event, visit www.frozenpints.com and www.theicecreambar.com.

RECIPE: CRANBERRY RHUBARB PIE AND PUMPKIN ALE

Photo: https://www.dropbox.com/s/3fqswzo6tdtnx5t/Cranberry%20Rhubarb%20Pie%20with%20Pumpkin%20Ale%20Ice%20Cream.jpg?dl=0

Ingredients:

1-1/2 cups sugar

3 tablespoons all-purpose flour

1-1/2 cups sliced fresh or frozen rhubarb, thawed and drained*

1-1/2 cups fresh or frozen cranberries, halved

1-1/2 cups chopped peeled tart apples

1/4 cup melted butter

Pastry for double-crust pie (9 inches)

1 pint Pumpkin Ale Ice Cream

Directions:

Preheat oven. In a large bowl, combine sugar and flour; stir in rhubarb, cranberries and apples. Line a 9-in. pie plate with bottom pastry; add filling evenly.

Cover with crust. A lattice crust is preferred. Seal and flute edges. Brush crust with melted butter. Bake at 450° for 10 minutes. Reduce heat to 350° bake 40 minutes longer or until filling is bubbly. Cover edges loosely with foil to prevent overbrowning if necessary.

Let cool uncovered for ~20 mins. Slice a portion of desired size, and top with 2-3oz of Pumpkin Ale Ice Cream. Serve immediately.

Note: If using frozen rhubarb, measure rhubarb while frozen, then thaw completely. Drain in a colander, but do not press liquid out before mixing in.