Beer for Thanksgiving?

American Brown Ale. Good roasting combined with enough bitterness to cleanse the palate. I've a killer recipe (IMHO) if you're interested. Cheers!

 

Rauchbier . . . give that bird some competition.

 

Brown ale with Portobello mushrooms to go with that dressing.

 

I second the brown motion (not a movement mind you). A nice malt forward with a nice bitterness to it should work wonders with a good hearty meal.

 

You should have typed faster IJS.

 

The brown ale. In Denny and @DrewBeechum Experimental Homebrewing Denny has a mushroom beer recipe that I have always wanted to try for thanksgiving.
on a side note, Drew, way to change your name. Tried tagging drewbage and got confused.

 

For me, it would have to be a porter or a stout. Porters and stouts are winter beers for me and I consider Thanksgiving to be the unofficial start of winter, so there you go.

 

+3 to a brown ale. I'd vote that it be a standard smooth brown. A nice standard brew that mixes well with the killer menu.

Happy brewing

 

The modestly kilned malts of a nut brown ale, altbier, or Maerzen pair well with crispy turkey skin, gravy, mushrooms, and pie crust. A somewhat roastier porter would work with the sausage and pancetta, and the roast and caramel would work as a nice contrast to the tartness and spices of apple pie and cranberry sauce.

The meal sounds really tasty.

 

Can't knock it til ya try it, right? Or leave the shrooms for dinner and go straight brown.

 

Confusion is my middle name! (Ok actually, it's Rogers, but that's more boring). Also Denny's mushroom beers are pretty aweseome.

 

Make it easy on yourself and drink wine with your dinner. It's much easier to pair with menus that are quite varied, like Thanksgiving. Save your beer(s) for the football games after dinner.

 

1) A nice malty stout
2) Rauchbier also sounds like a great idea
3) Crushing beer around the TV watching football, and then wine with dinner, that sounds like a great idea too

 

This ^^^^ or brew a high-carbonation Belgian golden ale with raspberries or cherries, or brew a fruited mild sour. I always enjoy one of the New Glarus tart fruit beers which do a great job cutting thru that high-fat meal.

 

I love rauchbiers, it's probably my most frequently brewed style but they are very polarizing. If you're looking for something that everyone will enjoy this probably isn't it. I like the idea of a brown ale, they fit the late fall weather well and are a good companion to a variety of foods. I'll throw a London brown porter in for consideration, but don't you dare skip the brown malt.

 

Rodenbach Grand Cru is a fine option for a varied menu.