A team at UNH has developed a craft beer made from butternut squash and they've named it 'George Squashington.' If I was able to develop beer in college, I would have paid more attention and been a much better student!

The University of New Hampshire's newsletter says brewing science students took a page out of their history books and have developed a butternut squash pale ale using squash that has been grown as part of the NH Agricultural Experiment Station’s cucurbit breeding program.

The brew,' George Squashingon,' harkens back to the pumpkin ales first developed during colonial times. The beer will be served at the student-led Paul College Hospitality Management Spring Dining Series in April and also will be available locally in Durham at the Hop + Grind.

According to UNH, Cheryl Parker, manager of the UNH Brewing Science Lab, said the students brewed a hoppy pale ale that uses English and American Ale yeast, butternut squash, and brown sugar. The base malt is Marris Otter barley from England with caramel malted barley for a sweet, nutty color and flavor. Students roasted the butternut squash for the mashing process and added brown sugar as a nod to the colonists who may have added maple syrup or molasses to their brews.

The butternut squash used to brew the ale was grown as part of the university’s cucurbit breeding program. Brent Loy, faculty emeritus, continues to oversee the research program, which is the longest, continuous cucurbit breeding program in North America. Loy’s research has resulted in more than 80 new varieties of squash, pumpkins, gourds, and melons sold in seed catalogs throughout the world.