For some, the fact that pumpkins made up the overwhelming bulk of their diet was enough to inspire tongue-in-cheek poetry with derisive lines like, “We have pumpkins at morning and pumpkins at noon, If it were not for pumpkins, we would be undoon.” Within a few years, new brewers were creating their own take on the style, including Garrett Oliver, brewmaster at Brooklyn Brewery, whose first batch of the company’s famed Post Road Pumpkin Ale called for 100 five-pound cans of pumpkin purée. Many of those ales even come from the world’s largest brewing titans, including a few from Anheuser-Busch, proving that putting a little pumpkin in your beer is no longer a fringe trend or an ale of last resort.