I know a guy up at Mammoth who makes pumpkin ale and puts it into giant pumpkins with taps for parties he caters.
He has been doing this for several years - he make a "plain" pumpkin ale and a "spiced" pumpkin ale.
He buys the pumpkins from a grower in Bishop who "trains" the pumpkins to grow tall rather that squatty by confining them in 55 gallon drums that have been cut in half and are held together with bands or straps while the pumpkins are growing.
Apparently there are a lot of people up in that area who use the pumpkins for kegs.
Ben grew up in New England, (Maine and New Hampshire) and told me that pumpkin ale was a "thing" in New England with old timers and he grew up hearing stories about how it was made during prohibition and tucked away in barns, in pumpkins.
