Thanksgiving Dinner - Midwest beer suggestions

I think something like Tripel Karmeliet or Saison Dupont would be a nice refreshing addition to a mostly heavy lineup.

 

I've always considered New Glarus Wisconsin Belgian Red the perfect Thanksgiving beer.

 

I have plenty of beers in stock and waiting: Wisconsin Dells Hazel's Nut House, Capital Autumnal Fire, Alaskan Winter, Summit Winter, Waconia Chocolate Peanut Butter Porter, BarleyJohn's Boggan Brew, Hinterland Maple bock, All of the Samuel Adams Winter Classics 12 pack, Aecht Schlenkerla Urbock and DoppleBock, also Pennsylvania Dutch Pumpkin Cream Liqueur. Maybe others??
Wish I had: Barley Johns Brunette Wild Rice and Old 8, Point Snow Pilot

 

I'm keeping it simple this year...Spirit Foul before/with dinner, DSDB for dessert.

 

I recently tried the Fireside Flannel by Lift Bridge at a thanksgiving event last week. It's a good brown ale that went well on its own before the meal and complemented a lot of the tastes in our thanksgiving celebration.

Also- the summit hockey box is an excellent variety pack.

 

To me, Steel Toe Wee Heavy is the best Turkey Day beer made in MN.

 

I was contemplating bringing this too, and I can see it working well. Although I stand firm in my conviction that Fuller's ESB is the perfect beer for a Thanksgiving meal.

 

I'd recommend a lighter beer with dinner. Just about any Bauhaus. Summit's Keller Pils if it's still fresh and around. Fair State's lagers. A mild brown, if that's your thing. I could see Furious, with its malt base, working well, too, or Hell. Not super exciting, but should pair well.

For dessert, I'd recommend just about anything non-sour and barrel-aged, or exceptional darks/barleywines, that aren't too sweet on their own. Folks who aren't used to heavy beers might come to appreciate them as sippers to be enjoyed as they slowly warm between sweet bites. On shelves now, I'm a particularly big fan of Steel Toe's Wee Heavy and Dissent, Bent Paddle's BADSDB, and Indeed's Rum King. The latter two have strong coffee notes, upping their post-dinnerness. If you can get your hands on Lord Humungus, that's great stuff.

Haven't tried Fair State's Giantsbane but I'm guessing it's good.

I'd stay away from the hoppier fresh stuff. Delicious as it is, it might not mesh well with what's on the table. I like to serve IPAs before dinner for that reason.

 

I always drink the big beers as an appetizer. For one, it's usually something I've saved, and I can't wait to drink it. Secondly, the booze helps deal with the family.

 

Hammerheart could be fun, too!

 

Last year Point Snow Pilot was the big hit, the 6 pack was gone fast. There was a bunch people there that weren't really regular beer drinkers (wine people), they loved it.
I would think a Schwartz beer would be good, I have Titletown Dark Helmet and Kostritzer in stock also. I like a variety of beers for turkey day. To me it's dark lagers and dark ales, but not the really heavy duty stuff. Not IPA's or even Barrel Aged stuff

 

This exactly. Too many people here believe that if they like X style of beer, and X food than those two things compliment each other. My experience is that hops clash with nearly everything making IPA the worst beer to have with food.

 

I like IPAs with pizza, I find the bitterness cuts through the grease

 

I'll second this- the place I find IPAs being complementary is with bar and fried foods.

 

I lovef that pistachio nut brown from Point....never made distro in MN I don't think except in a sampler....but I'm a sucker for Hazelneut, pecan, pistachio beers...if done right...

 

Bought a bottle of Saison Dupont specifically for the dinner. The meal is heavy enough. An effervescent light drinker goes nicely with that meal.

 

I was in western Wisconsin a week and a half ago. Did not find any Snow Pilot, I was looking for it. You might like Wisconsin Dells Hazel's Nut House Ale. I would think that barley john's wild brunette would go good with the Turkey, potato's, gravy and stuffing.

 

i always make a batch of the cranberry sauce with a dubbel or something similar. ommegang abbey ale was my default, but i can't seem to find it this year. i figured i would try brother thelonious as a replacement, but the westie 7th is giving that idea a run for its money.

fireside flannel seems more like what i'll be drinking as i cook. that and the alt that town hall had this week. one will likely end up in the stuffing and the other with dinner. or petunia's pumpkin for the meal. unless that gets paired with dessert. or i start rotating, which might be a more realistic option.

 

I like serendipity better, but I agree with opening an NG fruit.