You can carve your pumpkin and eat and drink it too

Halloween isn’t just for jack-o-lanterns and pumpkin pie. Here’s a taste of things to come in October.

And speaking of tastes - have you tried pumpkin beer yet?

Microbreweries and some of the country’s larger beer makers are getting on the pumpkin ball and bottling a variety of seasonal brews based upon pumpkin and spices formerly relegated to the pie. These beers are available for a limited time at your favorite stores - so get on that broomstick and sample some soon. Of course, once your whistle is wet, you might want to take a look at ’ Happy Fall!

FROM 2008: Pumpkin seed stuffing with chorizo. Click here for the recipe.  (Kirk McKoy / Los Angeles Times)

It pours dark amber with a substantial off-white head. The nose is earthy, musky and yeasty, the palate distinctly, but not shockingly, sour — about as sour as pomegranate juice — with a mild fruity flavor, reminiscent of raspberries, sour cherries and green apples. A little spicy snap follows, then a long gentle finish of caramel and more sour fruit. Click here for details.  (Bob Chamberlin / Los Angeles Times)