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Good gourd! Autumn is fast approaching and with the cooling weather comes the release of arguably our most hotly anticipated release of the year… it’s Pilgrim time!

Our pumpkin spiced pale ale has become, dare we say it, a bit of a Halloween icon that heralds the arrival of spooky season across the beery land. First released in 2017, our Pilgrim was originally inspired by a trip to the States to visit World Beer Cup award-winning Griffin Claw Brewing Co. Pumpkin Spice *Everything* hadn’t really taken off in the UK at the time, but across the pond they’re known for being just that bit more extra, and we brought a little bit of that back with us in the form of a secret recipe provided by friend of the brewery and much acclaimed American brewer Dan Rogers. We knew we were taking a bit of a risk that first time Pilgrim was unleashed upon our drinkers, but it immediately found its niche and it’s been a popular seasonal special every year since, so we’re incredibly excited to be bringing it back for 2023!

…AND THAT’S NOT ALL. This year, our intrepid little Pilgrim hasn’t been alone on its sojourn, and has brought along a yet more audacious friend! Introducing TWILIGHT PILGRIM, a Pumpkin Spice Latte stout that’s bringing a little bit of the dark side to this Halloween. Featuring the same lip-smacking blend of warming pumpkin pie spices as the OG Pilgrim and also coming in at 5.0% ABV, but with additions of chocolate malt, roasted barley and crystal rye for a rich, full body and toasty malt base, layered up with vanilla, lactose and coffee for dreamy PSL vibes.

And with all this, we’ve got some swanky new Pilgrim merchandise on the way – we’ll have t-shirts, stickers, and Pilgrim packed gift boxes, PLUS look out for news of a pumpkin carving competition to win a load of beery goodies!

Cans of both beers are available RIGHT NOW on our online shop. As I type, a few casks of Pilgrim are still available but Twilight Pilgrim has entirely sold out in cask and keg on pre-order alone!


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Oktoberfest: Beer & Bites

Oktoberfest: Beer & Bites

Introducing Oktoberfest! Our Festbier is back for 2023 and it’s out now – balanced, clean and crisp, the colour of burnished copper, with a rich, bready aroma and a delicately spicy noble hop character. Full bodied, yet über-quaffable.

We reckon it’s the perfect addition to any celebration or gathering, and our team have been busily putting it to the test with some classic Beer Hall snacks! Here’s some suggested recipes for you to try at home…

Beer cheese dip

30g butter
2 tbsp flour
2 cloves minced garlic
½ tsp salt
½ tsp black pepper
200ml Oktoberfest
150g grated mature cheddar
100g grated Emmental cheese (Gouda or Gruyere would also work well)

Add your butter and garlic to a small pan over a medium heat, and fry until the butter is melted and the scent of garlic fills the kitchen. Add the flour, salt and pepper, and whisk together to form a roux. Cook for a couple of minutes, then gradually add your Oktoberfest into the roux and whisk while it thickens.

Once it’s well mixed and a gravy-esque consistency, add your cheeses a small handful at a time and keep mixing until melted – be patient and take your time rather than turning the heat up any further. Once all the cheese is melted, serve and enjoy!

We dunked homemade pretzel bites into ours, which we made to this recipe with a sea salt topping (we don’t recommend the cinnamon sugar option for this particular purpose!). It would also be great with sausages dipped in it… read on below!

Beer infused Bratwurst

1.5kg pork shoulder
400g pork belly
23g salt (calculated at 12g/kg)
2 tsp white pepper
1 tsp freshly ground black pepper
1 tsp mace
1 tsp ground ginger
1 tsp marjoram
¾ tsp mustard powder
Pinch cardamom
1tsp ground coriander
½ tsp caraway seeds, crushed
200ml ICE COLD Oktoberfest
Approx 1.5m hog casing



Combine all of your dried spices. Slice the pork into strips to allow easier mincing, then coat in the dry spice mix.  We’ll be mincing twice, once through a coarse plate, then through a finer one, which should ensure a really smooth wurst.

After the first mincing, add your ice cold beer – the colder the better. Mix well, then mince again through the finer plate. This would be a good opportunity to fry up a small amount of the filling in order to check the seasoning levels (and treat yourself to a tasty snack).  Remember that the flavours will develop somewhat. Once the seasoning is to your taste, mix the sausage meat with a food processor for 2 minutes, which helps the mixture emulsify and gives a smooth finish. Place in the freezer for half an hour, along with your sausage stuffer. 

Whilst the equipment is chilling, rinse the hog casings well to remove any salt, and leave to soak in fresh water.  Just before you are ready to start stuffing, place the casings on the funnel.

Slowly feed the mixture into the sausage stuffer, and once it starts to come through tie a knot in the end of the casing so that you don’t lose any precious stuffing!  This is a finickity job, which can require an extra pair of hands, but take your time over it, ensuring that the sausage skins aren’t too full or too baggy, and make yourself a really, really long sausage.

After this you’ll need to decide how long a Brat you want – for this style of Brat you’d normally expect this would be around 6-8 inches (15-20cm) long, but you do you! Pinch the sausage at the length you wish, then gently twist it until it forms a link.  Once you have a comedic length of sausages that look to be straight from a Punch and Judy show, hang them somewhere cool and dry for half an hour or so, then they’re ready to either chill, or get straight to cooking them.

Traditionally, a bratwurst is simmered for a period before being grilled – this ensures the centre has reached a safe temperature, and helps to avoid the sausages bursting. It also provides an opportunity to infuse further flavour into the sausages, so I like to poach them in beer!  Place them in a large cold pan with enough beer to cover them, and put them on a low heat until the beer is just below boiling point, then remove from the poaching liquor and allow to dry slightly.  After poaching they will be safe to store in a fridge for up to a week, or for a good few months in a freezer, or you can now put the sausages straight under the grill, into a frying pan, or, for preference, onto a BBQ.  Cook until the skin is golden and crisp, and serve in a crusty roll with sauerkraut, mustard, and of course more beer! We recommend a stein. Or as an easy snack, mix some curry powder and a little dash of vinegar in with some ketchup to make your own quick currywurst.

Let us know if you give either of the above recipes a try, or if you think there’s another pairing we shouldn’t miss!


Team Abbeydale

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After additional lab analysis, we have found that one batch of Obsession – Galaxy IPA contains levels of gluten above the gluten free labelling threshold of 20 parts per million.  

The batch number for this product is 220606.1 with a best before date on cans of 01/03/24.  We have no reason to suspect that any other of our beers are affected.

We are aware that this may cause a reaction among coeliacs and people with gluten intolerance, so we are issuing a full and immediate product recall for this beer, and will be contacting anyone who has bought this beer from us over the coming days.

If you are coeliac or gluten intolerant and have a can at home you haven’t consumed yet, please do not drink the beer and contact us at the brewery via [email protected] or give us a call on 0114 2812712 so we can arrange a refund for you. 

If you do not have a gluten intolerance then you should have no issue at all with the beer, although if you’re in any way uncertain we’ll still arrange a refund for you.

We take the safety and welfare of our customers very seriously, and are immediately commencing a full review and investigation to establish possible causes. We will also be looking into ways in which we can reinforce our existing due diligence procedures to ensure that this does not happen again.

We’re very sorry if this has affected you and urge you to get in touch if it has at all.

Our sincere apologies, Team Abbeydale

  • About Us

    A true Sheffield institution founded in 1996, Abbeydale Brewery blends heritage and tradition with creativity and innovation, showcasing these values across an unparalleled range of beers.

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  • Contact Us

    Abbeydale Brewery Ltd
    Unit 8, Aizlewood Road
    S8 0YX
    Telephone: 0114 281 2712
    Email: [email protected]


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