None of these guys know how to spell, “citrouille,” but that is neither here nor there. Here is Elysian Brewing President/Head Brewer, Dick Cantwell, speaking about La Citrueille Céleste de Citracado:
The boys from the Bruery were a great addition to the scheme, suggesting using yams and fenugreek in the beer. Apparently they use fenugreek in their Autumn Maple beer, which when roasted does in fact contribute a maple aroma, or at least it certainly did in the Stone kitchens at the bistro. They also had lemon verbena available from the farm, and so we used that, too–about a bushel of it, it looked like. That was Mitch’s [Steele of Stone Brewing] idea, and its intense and resinous lemoniness seemed like it would pair very well with the New Zealand Motueka hops we decided to use in the finish because, well, we felt like it. In addition, there was rye malt (both regular and dark), brown and honey malts, and some C-15 dextrine malt. We also put birch bark in the whirlpool–why not? It’s woodsy and sort of autumnal, after all.
via Elysian Brewing Blog.