True pumpkin beers integrate macerated or diced pumpkin into the mash process, when the grain or adjunct is mixed with water at controlled temperatures and times. That leads to enzyme catalyzation, which transforms the starches into fermentable sugar. The aroma and finish of a good pumpkin beer contains subtle but pronounced spice notes, attributable to the addition of spices like nutmeg, cinnamon, and cloves during the boil, or final conditioning. Just as pumpkins can be used to create sweet and creamy pies or savory, hearty soups, they can also be coaxed to express nuance in a beer's finish, body, and color, depending on the type and the amount of pumpkin incorporated. Part of the Curcurbita family, pumpkins of every persuasion, including sugar, hubbard, butternut, and cushaw, are being brewed into beers across the country.