Don't settle for something ordinary this fall. Across New Jersey, brewers and cider-makers are utilizing a dazzling array of inventive ingredients to create special brews that are far from basic — we're talking butternut squash soup, candied apple, seasonally appropriate herbs and spices and so much more.

So for all the drinkers out there looking to broaden their horizons beyond standard pumpkin beer, here are some Jersey fresh products to try this fall.

Bloody Rye IPA, Flounder Brewing

One of the main attractions of fall is Halloween. So, two years ago, Flounder Brewing, based in Hillsborough, thought – Why not make a blood-red beer for the spooky holiday?

Ever since then, their Bloody Rye IPA has been consistently scooped up by customers, which stands out on the shelves thanks to its deep red color due to the beer’s beet ingredients, which brings out the color without any artificial ingredients.

The finished product results in a West Coast-style IPA with a hoppy bitterness and slightly dry finish with a slight lingering earthiness from the beets, described founder and head brewer Jeremy "Flounder" Lees.

“It’s one of the few beers specifically made for Halloween celebrations before really hitting pumpkin beers at Thanksgiving time,” he said.

Go: 1 Ilene Ct ste 16 bldg 8, Hillsborough; 908-396-6166, flounderbrewing.com.

Build Me Up Butternut, Icarus Brewing Co.

This season, Lakewood juggernaut Icarus Brewing Co. is reviving its annual "anti-pumpkin" pumpkin beer, as head brewer Jason Goldstein describes it: Build Me Up Butternut Imperial Butternut Squash Chili Porter.

A collaboration with New Jersey Craft Beer founder Mike Kivowitz utilizing Kivowitz's homemade butternut squash soup, the beer is brewed with dark roasted malts as well as smoked chipotle and guajillo peppers. Icarus will celebrate the release of this year's batch with a pre-Halloween costume party with Daughter Vision, Bone and Marrow and Wynward on Friday, Oct. 11.

Find out more about Icarus Brewing Co. in our "Jersey Brewed" video tour above.

Goldstein tells us other upcoming fall releases from Icarus include canned releases of Fruited and Flying Kiwi-Lime Pie Berlinerweisse, a kettle-soured German-style sour conditioned on kiwis, strawberries, graham crackers, vanilla and Tahitian lime as well as Making Whoope Dessert Stout, an imperial dessert stout with cacao, Madagascar vanilla beans and mashmallows and Icarus' returning fall favorite German-style marzen Mr. Oktoberbest.

For the latest news on releases from Icarus Brewing Co., stay tuned to their Facebook page.

Go: 1790 Swathmore Ave., Lakewood, www.icarusbrewing.com.

Caramel Apple Brown Ale, Devil’s Creek Brewery

What is more fun than a caramel apple? The toffee-sweetness of the candy coating, the crisp fall crunch of the fruit?

Well, if you’re over 21, the thing that’s more fun is drinking that candy apple in the form of Candy Apple Brown Ale (6.4 percent ABV) at Devil’s Creek in Collingswood.

“Drowning in caramel and 50 pounds of brown sugar, our brown ale is perfect for fall,’’ says owner Kathy Abate. “Savor its roasty goodness that imparts the slight sweetness of caramel and the subtle bite of a Granny Smith. This award-winning and full-bodied beer pairs perfectly with any tailgate fare!’’

We think it pairs well with a backyard fire pit or game day on the coach, too, or wherever your growlers roam.

Go: Devil’s Creek Brewery, 1 Powell Lane, Collingswood. devilscreekbrewery.com; 856-425-2520

Donut Shack and Malus, Kane Brewing Company

Jersey Shore power player Kane Brewing Company tells us they're bring back to of their beloved limited edition beers this fall, Donut Shack and Malus.

A 7.1 percent ABV India Pale Ale, Donut Shack is a collaborative effort with Colts Neck market Delicious Orchards brewed with their iconic apple cider, turbinado and jaggery sugars and lactose, conditioned on vanilla and dry-hopped with Sabro hops.

Malus is a 9.7 percent ABV Belgian-style dark ale inspired by mulled ciders and brewed with freshly-pressed local apple cider then fermented on orange zest, cinnamon, nutmeg, clove and allspice.

Exact release dates for Donut Shack and Malus have yet to be announced, but stay tuned to Kane Brewing Company on Facebook and Instagram for more details as they become available.

Go: 1750 Bloomsbury Ave., Ocean Township, 732-922-8600, www.kanebrewing.com.

Farm Fest Marzen, Source Brewing

One of the newest players in Jersey's craft beer scene, Source Brewing from Colts Neck is celebrating its first autumn in operation in classic style.

Its Farm Fest Marzen, a traditional German-style marzen lager, is releasing on Saturday, Sept. 21 — coinciding with the launch of Oktoberfest in Munich.

With 6.2 percent ABV, this is a rich and malty yet highly accessible lager with refreshing notes of crispness and toastiness that makes it a perfect fall experience.

Go: 300 Route 34, Colts Neck; 732-431-2337, sourcebrewing.com.

Flannel Season, Magnify Brewing Co.

During the last week of September, look for Magnify Brewing Company's take on an autumnal beer: Flannel Season. It’s a Double IPA brewed with local apple cider from Windy Brow Farms in Newton, cinnamon and a host of other fall spices. The result is a crisp brew that will delight cider-lovers.

Go: 1275 Bloomfield Ave. Building 7, Fairfield; magnifybrewing.com.

Gourdless, Alementary Brewing Co.

Mike Roosevelt, co-owner of Alementary Brewing Co., isn’t a big fan of pumpkin spice beers. And the name of Alementary’s fall beer, Gourdless, confirms that. This pumpkin-free beer is a 6.2 percent ABV session barleywine beer brewed with a vanilla rooibos chai infusion. This spicy beer will be released in the beginning of October.

Go: 58 Voorhis Lane, Hackensack; 201-968-1290, alementary.com.

Jen(n)a Sour Ale, Eight & Sand Beer Co.

At Eight & Sand, Chris is a popular name. That because the co-founders/head brewers are Chris Burke and Chris Mazzone.

What’s more, Burke is married to a Jenna and Mazzone is married to a Jena. So when it came time to christen the brewery’s third anniversary release, Jen(n) was her name-o.

Mazzone explains that Jen(n)a is a mixed fermentation sour ale aged on black currants in oak barrels for 12 months. “This extraordinarily complex sour spent its first six months in charred oak and was then “racked onto black currants in Bellview Winery Merlot barrels for another six months,’’ he explains.

The beer will be tapped during anniversary celebrations on Saturday, Sept. 21 at the Woodbury tasting room. Guests can expect a sour ale with the aroma of “toasted oak and roses, with a bright acidity and notes of wine grape, gooseberry and raspberry,’’ Mazzone says.

Happy anniversary, indeed.

Go: Eight & Sand Beer Co., 1003 N. Evergreen Ave, Woodbury. https://www.eightandsandbeer.com/; (856) 537-1339

Pumpkin Spice Moochiato, Bolero Snort

Bolero Snort Brewery in Carlstadt prides itself on making beers inspired by other foods, according to co-owner Bob Olson. In the past, Bolero Snort has brewed up a Lucky Charms beer, an orange cream pop IPA and a Sour Patch Kids-inspired beer, to name a few.

For fall, Bolero released Pumpkin Spice Moochiato – a 7 percent ABV milk stout inspired by the pumpkin spice coffees folks either love or love to hate. Milk stouts are brewed with milk sugar, which gives the beer a slightly sweet taste similar to whole milk.

Using that as its base, the Pumpkin Spice Moochiato is brewed with coffee, vanilla, cinnamon, ginger, allspice, nutmeg and clove, to give it an autumnal explosion of flavor that’s a bit different from your average pumpkin spice beer.

Go: Taproom has not opened yet; 201-464-0639, bolerosnort.com.

Saison d’Automne, Ghost Hawk Brewing Co.

"We all hate pumpkin spice beer,” declared Tom Rachelski, who owns Ghost Hawk Brewing Co. in Clifton along with Steve Bauer. So, don’t expect to find any on its tap list this autumn.

However, brewmaster Chris Sheehan has come up a non-traditional alternative. When autumn hits, try Ghost Hawk’s Saison d’Automne, a herbed saison with 7 percent ABV. Sheehan has harvested local herbs from Bergenfield to flavor the beer, including sage, sassafras, spearmint and bee balm.

“The perfumy, peppery character of the yeast used is complemented by the subtlety of the herbs making for a very different and interesting take on a Saison,” said Sheehan.

Go: 321 River Road, Clifton; ghosthawkbrewing.com.

Sumac Cider, Ironbound Hard Cider

With a five-acre garden of heirloom vegetables, culinary herbs and native wildflowers and hard cider made from 100 percent fresh-pressed apples, Ironbound Hard Cider is all about what they can find on-site at their tasting room and farm in Asbury.

Fittingly so, the NJ-based brand will release a Woodlands Series of ciders in mid-September made with ingredients foraged on Ironbound Farm, starting with their Sumac Cider, with sumac that’s presently growing at the farm.

READ: Ironbound Hard Cider is open for tastings, yak dogs in Hunterdon

The Sumac Cider is a balance of citrus notes (from orange peels and lemon oil) with the ‘pie spice’/vanilla notes of barrel-aged cider, described Charles Rosen, Ironbound Hard Cider founder.

“Sumac tea is delicious and we thought it was a very logical starting point,” said Rosen. “Sumac is a lot like a beautiful ‘lemonade’ that’s slightly off-kilter and unexpected.”

Go: 360 Co Rd 579, Asbury; 908-940-4115, ironboundhardcider.com.

1810 Marzen, Red Tank Brewing

One of the newer spots in New Jersey's craft brewing scene, Red Bank's Red Tank Brewing is taking things old school this fall with the 1810 Marzen. This is a traditional German-style Oktoberfest lager boasting refreshing but malty flavors that arrived in the Monmouth Street tasting room on Oct. 2.

Oct. 9 finds the Red Tank arrival of the Saucy Jack Pumpkin Marzen, a red lager with the flavors of pumpkin and fall spices.

GO: Red Tank Brewing, 77 Monmouth St., Red Bank; 732-865-9500, www.redtankbrewing.com.