A collaboration between Murray's brewery and kitchen this one. It starts with head chef Adam Ritchie and his kitchen team peeling and dry roasting 60 kilograms of pumpkin before selecting the cinnamon, nutmeg and allspice that also goes into the beer. At that point brewers Shawn Sherlock and Ian Watson take over to create "pumpkin pie in a glass". This is the third year that Murray's has brewed its special spiced beer, which features British and German malts and cooked pumpkin in the mash. The latter, say Murray's, "adds a subtle sweetness and pumpkin aroma and flavour that is enhanced by the addition of the spices."