Thanksgiving Beer Pairings (2019)

Alsace Gewurztraminer or Burgundy Brut Rose if we're going the wine route, but for beer I dig a good brown or amder on Thanksgiving

 

As a tradition, I always crack the previous years BCBS

 

That sounds good. Last year I had a BCBS with Thanksgiving leftovers the next day and it hit the spot

 

For many years before I retired I'd travel over to/near Wisconsin and pick up some bottles of the New Glarus fruity sour Belgians. I finally emptied my stash a few years ago but haven't been anywhere near WI to get more of the NG beers. So I've just looked locally for a substitute without success for anything as good. I can't even recall my selections since the last NG was drunk. The acid character of those NG beers did a great job cutting thru all that fat in the T-Day meal and providing a great fruit flavor that went very well with the flavors of the meal.

 

So many different tastes going on between all of the sides that I've just settled on doing the saison thing. This year I may grab a bunch of either Plan Bee Barn Beer or Dupont, depending on how funky I'm feeling at the time.

 

I might be weird but I'm not a huge fan of drinking while I eat. I prefer my beer before or after dinner. And I try to save some pumpkins/fall beers for Turkey Day.

This year I have Rogue Pumpkin Patch Ale, Southern Tier Nitro Pumking, Bolero Snort Pumpkin Spice Moochiato and Barrier Kickin Knowledge: Pumpkin.

 

I prefer a nice fruit beer for the appetizer course, a light style for the main course, and a rich stout to go with dessert. For this year I've got Phantom Carriage Broadacres, Smog City Quihote Quotes, and BCBS Orange.

 

Funny enough I’ve never had a beer for Xmas, wine only.

 

Wow! If you like stout find a nice one and have it with/for dessert and it's like wine, but better

 

I always enjoy some Beaujolais Nouveau....and always always Celebration Ale...although I cant FIND it this year....

 

With dinner, a good Saison, usually Ommegang's Hennepin. I used to drink wine but since I drink beer before and after, why switch?

 

Ommegang Three Philosophers...every year.

 

Not exactly considered a "brown" but permit me to suggest a Belgian Dubbel.

Cheers!

 

I’ve got a few great Stouts in the fridge, I usually feel so full from all the eating I never think beer.

 

Always try do do a dry saison. DuPont since it is easy to find.
Another option that works well for me is Orval.

 

I know that pumpkin beers are not all the rage around here but I'll be serving the last of my Whole Hog Pumpkin Ale during the main course along with wine options.

For dessert - Avery Rumpkin.

 

This really depends on where I’m enjoying the feast and when. My wife’s family doesn’t start crazy early but still in mid afternoon. My own family still serves dinner at 6 or so, sometimes later. With the inlaws the females (including my wife who is a beer drinking champ) for whatever reason start the day with mimosas while working in the kitchen; I slowly start drinking beer and lending a hand. Usually pause during the meal as I’ve acquired a pleasant buzz by then and it’s onto the big stouts and barley wines for dessert and after.

we have enjoyed the shelfie HF saisons a lot with the meal but the high carbonation does not always help matters even if the acid does.

 

You remind me I have a few old bottles of lakefront brandy barrel pumpkin in the cellar, might be about time to drink those this year. Wonder how they’ve held up considering they were quite strong, boozy and syrupy early on.

 

Talk about seasonal creep...

As for Thanksgiving, if I get stuck at home I will probably put the snack down on all the FFF I have left from GABF. Maybe some BA darkness for a digestif.

 

I've had the Lakefront fresh and with both 1 year and 2 years of age on it.

I thought the freshie was way too hot. The alcohol was still pretty bold after one year. It mellowed a bunch after two years. The vanilla definitely died down over time too - which was a plus for me because I think that it was too overdone in the fresh version.

I cellared a total of eight bottles a couple years ago and found that two of them went bad (really sour tasting, and one smelled awful).

On balance, I like the Lakefront BA Pumpkin but I have not seen any here in PA for two years.

 

I like the idea in the OP of something "clean and uncomplicated." But is it "pairing" when you try to complement the flavors of a beer or two to a meal with about 9 different foods (bringing a multiple of tastes)? Are you drinking a beer with every side? I think the posts reflect more of "what special beer do I want to share with everybody" at Thanksgiving than "wow this blonde ale really accentuates the french-fried onions in the green bean casserole". Disclaimer: I do a small tasting at Thanksgiving that has nothing to do with the foods being served so I have multiple flavors flying around all day.

 

I happen to have a bottle of BA Darkness, no one else will drink it, so it’s a commitment to open one. Looking forward to that beer.

 

Saw this thread last night and after much consideration, I’ll be drinking everything.

Our forefathers wouldn’t want it any other way.

 

Several Coors Lights
Followed by cheap red wine
Finished with B and B Liqueur

Such is Thanksgiving with the in-laws, but hey, I don't have to cook or buy anything so Cheers and Happy Thanksgiving!

 

Probably a breakfast stout in the morning with breakfast. Some IPAs while making stuff. Likely Cabernet with the meal and then something barrel aged from Rev or Goose after.

 

No plans as of yet for what will be consumed during the day, but with the Thanksgiving meal (as well as Christmas) I like to treat myself to some Duchesse du Bourgogne. Fantastic in its own right, and pairs well with food... it's also "appropriately" wine-like.

 

Me too. Our host & hostess always put out a delicious selection of wines, but no beer. Oh well, I'm adaptable!

 

Can’t imagine showing up for any gathering empty handed, matter the less thanksgiving

 

We tend to start with a lambic (fruited but non-sweetened) around 11.
That's followed by a dual-pairing with dinner. Usually something like a hoppy milder stout, dubbel, or brown ale. The other is something sweeter and lighter. New Glarus fruit beers are the easy choice when I have them on hand. If not, Casey's fruit-heavy items work.
The closer is something big in the evening. A quad, big stout, or doppelbock.

EDIT: Another item we've done the last 2 years is a Haykin Cider. Those tend to be pretty sweet and very heavy on the apple notes.

 

I have 2 fresh hop saisons by Holler in the fridge now that I am saving for the meal, I am going to grab 2 of their Fruited saisons this weekend for desert. After the meal I plan on opening a Rodenbach Caractère Rouge and a Szech 'n Brett to share.
note: the saisons are to share also, can't pound 4 beers with a meal

 

I've had many a NG with thanksgiving dinner. Really easy to get non- beer drinking family members a pleasant surprise. Haven't had many people not like Belgium Red or Raspberry tart. Cran-bic is my favorite for the occasion though. This year I believe I'll open some mead. Schramms the statement.

 

I just recalled one of the beers that I've used as a substitute for the NG sours. It's The Kasteel Rouge (https://www.beeradvocate.com/beer/profile/212/38795/) did a fine job last year, and it seems like it's always available at my store. I think that's going to be my pick again.

(Apparently I didn't read the label last year, or maybe the info isn't there, but I was surprised to read the Notes on the BA page here today that says it's Kasteel's Belgian Quad (Donker) blended with a cherry liquor.)

 

Sticking to my traditional Anna paired with my Thanksgiving meal. Maybe crack an Allagash Coolship Red with leftovers, or second serving

 

Last year I had a 750 of De Ranke XXX Bitter with dinner. This year it'll be General Store, a bier de garde by Suarez - if I can make the trip up this weekend. If not, it'll be some St. Bernardus Prior 8 and/or Weihenstephaner Vitus. Pre-dinner, probably 1-2 Zero Gravity Green State lagers. With dessert, something chosen from my very modest cellar stash of big brews (stouts, barleywines, old ales).

 

Whatever my uncle decides to put on tap, and ofc I will bring some Sierra Nevada Celebration

 

Trust me- I would happily bring some better drink options. I even did once... The ridicule was resounding. Bringing a dessert or side dish would be viewed as grave insult by my wife's aunt. That is how they roll. Also, please leave your judgment at your own thanksgiving table; I will have enough of it at mine.

 

I like a beer to start pre-meal and during my first plate of food. Once I start to get into my second plate of high carbs/heavy gravy and on the plus side of 2,000 calories into my plate of food...my appetite for any/all beer falls off really quickly. Then my nephew from down south always brings a pecan pie that I absolutely love for dessert...that alone is 1000 calories a slice. Add a slice of pumpkin pie with whip cream for tradition. I usually just end up rolling around and moan in discomfort for 12 hrs or so afterwards. I love my Thanksgiving food a little more than my fancy beers I guess.