The temperature hasn't yet dropped reliably and the leaves sure haven't begun to change color, but autumn is definitely in the air in the way that matters most: pumpkin beers are on the shelf and in our fridge. We at Drink Philly think that mid-August is a tad bit early to begin drinking pumpkin beers (which are best enjoyed when the chill begins to hang on the evening air) but since breweries across the country are already releasing this year's batches, we figured the time was right to highlight a few favorites.

Pumpkin ales may sound a bit gimmicky, but they are truly an American institution that dates back at least to the first Thanksgiving, and account for a beloved annual event for craft brewers all over the western hemisphere. There's a great deal of variation across the style, ranging from liquid pumpkin pie to subtle dark ales with just the slightest hint of pumpkin spice, and just as much of variation in quality.

Two samples of the style that we look forward to the most each year are Weyerbacher's Imperial Pumpkin Ale and Smuttynose Pumpkin Ale. The Smuttynose offering comes on strong with mulling spices and pumpkin up front, quickly balanced by roasted malts for an overall effect reminiscent of the toasted edges of piecrust straight out of grandma’s oven. At 6% ABV, Smuttynose Pumpkin Ale is easy on the soul even if a bit too thick and rich to session. Weyerbacher (Easton, PA's best kept secret) puts the 'Imperial' in pumpkin ale with 8% ABV and a brutally dark weightlifter body. More beer than pumpkin, this year's batch is slightly heavier on the spices than last year's, though the boozy character makes this an appropriate nightcap well into the colder months of winter.

One iconic style featuring the most festive of American produce, two very different brews. Bottles are beginning to land wherever you get your craft beer, and kegs will be making appearances at pubs with more expansive tap lists a bit later in the season. Be vigilant in your selection, or you might accidentally pick up a spiced sugar-water from the macro brewers disguised as a craft brew. While we recommend waiting until the evening temperatures drop into the high fifties to start cracking open your bottles, bulk buyers may want to act quickly and sit on them. If last year is an indication, the best of the patch will be long gone by the time you're ready to carve jack-o-lanterns.

About Beer Geek Steve:
Steve spends as much time as his wife will let him tracking down rare beers and trying to analyze the intersection between quality beer, hype, and viral marketing. When he's not reviewing beer for Drink Philly, he writes about his adventures in chasing bottles and taps at his blog, Beer Geek Steve. You can also follow him on Twitter, where he tweets about happenings in the craft beer industry and often locates some of the best barrels in southeast PA.