In the fall, chefs get creative with pumpkin foods: pumpkin risotto, pumpkin soups, stew-in-a-pumpkin, pumpkin bread, you name it.
But pumpkin beer?! Yes, it’s delicious, with a real taste of pumpkin, and part of the fall menu of Hingham Beer Works, in the brand new enormous Hingham Shipyard project, of stores, restaurants and condominiums that seem to have sprung up in the night to replace the old shipyard which was simply….a shipyard, but where 227 war ships were built in 39 months during the height of World War II. Historical panels around the Beer Works commemorate this fact, and if you sit on the patio you can view about 500 non-war ships at Hewitt’s Cove on the Back River in this complex.
This brewery-restaurant provides an exceptional collection of hand crafted ales and lagers, and the offerings change with the seasons. In addition to the pumpkin beer, they’re offering Bunker Hill Blueberry Ale, a golden ale made and garnished with fresh Maine blueberries; Hingham Pale Ale, a medium copper-colored ale, hopped with Cascades for an assertive hop flavor and aroma; Hingham Anniversary Ale, a Belgian style golden ale, light bodied with a rich honey hue, soft malt character, and a crisp, dry finish. It is hopped with Saaz hops for a delicate hop profile and fermented with a traditional Belgian Abbey yeast; and Big Boy IPA, a double India Pale Ale with extra hops and extra malt for warming strength.
The beer brewery is a restaurant as well, and the food is imaginative, comforting, and generously portioned. Some of the appetizers include shark shewers made with fresh Mako shark, raspberry marinated, grilled with tomatoes and onions, and served with jasmine rice and a cilantro mango fruit salsa. Crawfish popcorn consists of seasoned crawfish tails fried and served with a Cajun remoulade and fresh lemon. Entrees include Beer Basted BBQ Steak Tips, marinated sirloin served with whipped potatoes, sauteed green beans, cornbread and coleslaw, and Andouille and Jambalaya, a true New Orleans-feel shrimp, scallops and andouille sausage sauteed in a stew of chopped onions, green peppers, celery, tomatoes and garlic served with white rice.
Desserts are decadent: mud pie with chunks of oreo and peanut butter cups, or bananas foster cream pie with rum caramel sauce.
It’s a lovely, sparkling new place where a grungy old tired shipyard used to be, and a welcome addition to the restaurant-challenged South Shore.