A guide to tasting a wide range of pumpkin beers at D.C. bars.

As we move past the autumnal equinox and our nights get longer, the landscape, even in the city, appears on its deathbed. Leaves falling and plants withering are all signs Halloween is coming. Preparations for parties, Misfits cover bands and costume ideas all must be made, while also making time for decorations and pumpkin carving. Doing my best Jack the Ripper impression on an unsuspecting gourd is one of the joys that doesn’t lose its edge (ahem) at any age. But for some reason, as we get older, we’re allowed to be a little more creative without being sent to the guidance counselor. Luckily for us, the innards of all those pumpkins don’t just get scattered like the bowels of the next zombie walk, but are quite useful and delicious in some of our favorite fermentables.

Everyone has a favorite season. Some love the warm embrace of the summer, and the beach life that goes along with it. Others love the activities and holiday cheer that encompass winter. But I have always loved the fall — the smell of dying leaves, the cold rain that feels shockingly refreshing. It’s always felt like a revitalizing shower after those months of sunpocalypse we had to endure. And with the dropping temperatures in the evenings, the necessity for crisp and refreshing beers wane and our tastes turn towards the colors of fall: rich coppers, deep reds, and nutty browns.

Making bread at home can be daunting, even for the experienced home cook. Kneading and rising take time and muscle (or an expensive standing mixer), and the science of yeast can seem puzzling, to say the least. If this all seems like too much work, fear not. Delicious, homemade bread is within easy reach, thanks to one of the greatest baking discoveries of our time: beer bread. The magical properties of beer (namely, yeast) make…