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Thanksgiving Day beer?

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With all the different flavors in the typical Thanksgiving dinner, what beers do you think best go with it? Malty? Hoppy? Pils? Barleywines?
My thought is a Lambic or perhaps another sour beer type.
Yours?

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  1. In the past I have often defaulted to a bottle of Rare Vos from Ommegang. this year I am set on a Saison - not sure which one yet, but I am hoping to pick up a bottle from a brewery in Petaluma - Saison. I loved the couple of bottles I had earlier this year,

    2 Replies
    1. re: rob133

      If you like Rare Vox from Ommegang, you'd probably like their saison, Ommegang Hennepin. It's really good. Les Bon Voeux from Dupont is also very nice. An Achel blond would also be tasty.

      1. re: chuckl

        I picked up a few bottles of various things over the weekend, as of last night my 2 choices to take to Thanksgiving are a bottle of Jack D'or from Pretty things and a bottle of Fantome Chocolat - but I have misgivings about sharing the Fanotme and I might keep that all to myself!

    2. Because the meal consists of roasted meat and stuffing (which can be dry) and sweet items like candied yams and cranberry sauce I prefer a sweeter maltier beer w/ lower hop profile (I prefer hops w/ greasy food). I'll therefore will drink English Mild, Scottish Ale, Doppelbock.

      1 Reply
      1. re: Chinon00

        Spot on.

      2. I like to have a selection, but will usually have something dark and rich like a brown ale or bock, and a crisp pale ale. I personally like having milder beers during dinner, which to me compliment the food better (similarly I will pick some nice table wines instead of serving scotch during dinner).

        1. We typically serve wine with our meal but this year for anyone preferring beer I plan to have growlers from the Excelsior Brewing Co. near our home. They opened in July. I'll probably serve the XLCR pale ale.

          1. Back in the 90s when I was doing a fair amount of homebrewing, I used to make a high gravity "wheat wine" (About 80% wheat malt with 20% barley malt) that would end up about 9% abv. I found that this beer would work very well with Thanksgiving food such as turkey, dressing, etc. I ended up brewing it every spring for the late fall, using Cascade hops one year then Saaz hops the next. So if you can find a strong wheat ale, go for it...

            1. Since there is a wide variety of flavors on the thanksgiving plate, it leaves a wide array of beer styles open for choice. I have had success with higher abv blonde and amber styles - belgian triples, saisons, bier de gards. Chimay Red label would be good too imo.

              I'm kinda over the "perfect pairing" with food thing when it comes to beer and just drink what I enjoy where yeast/alcohol flavors don't clash with food. So for me, its usually Sierra Nevada Celebration or homebrewed IPA for Thanksgiving these days.

              1. The Bruery Autumn Maple, but it has all but disappeared from the stores.

                1. In 2007, Alpine Beer Company brewed a Belgian brown, added some pumpkin and spices, aged it in used barrels that previously held pinot noir and spiked it with wild yeast and bacteria that turned it sour. They called it Ichabod, and it was the perfect beer for Thanksgiving dinner. They never brewed it again, and I'm still searching for a beer that pairs that well with turkey and all the trimmings.

                  1 Reply
                  1. re: Idyllwild

                    Have you tried autumn maple from the bruery?

                  2. The great thing about beer is that it is typically not so expensive that you can't have a few different styles on hand. If you are limited to one style I would go with a brown ale or a porter.