Thanksgiving Beer Recommendations!

Your Thanksgiving table is full of wonderful flavors– why not pair those up with some world-class beer, cider, or mead? When it comes to the variety of food at the table, these carbonated beverages offer more opportunity to increase your enjoyment while refreshing your palate for the next bite.
Before your reach for your favorite IPA, consider the fact that an amplified bitterness may interfere with some of the more subtle flavor contributions; it will, on the other hand help to balance sweetness. 
 
Here is a quick guide to pairing beer with Thanksgiving:
Use toasty malt flavors to your advantage! Malt balanced amber-colored ales may not seem exciting on their own, but make a great companion to food. A moderate bitterness and hop aroma can play with herb notes from thyme, rosemary, and sage while the malt adds to the ‘umami’ of roasted meat or the roux in gravy.
-Oakshire Amber
-Firestone Walker DBA
-Dogfish Head Indian Brown Ale
-Alesmith Nut Brown
     -McEwan’s Scotch Ale
     -Ninkasi Dawn of the Red (if you gotta have your hops!)
Belgian-style ales are perfect for an old-world dinner for eight. High carbonation washes off your palate after a bite of sticky mashed potatoes, and increases the acidic tingle of cranberry sauce. Fruity and spicy esters from yeast are a natural friend to meat and vegetable alike. Don’t expect a lot of sweetness from a Belgian Dubbel– instead, the dryness will help to counter a bite of buttery sweet potato while raisiny malt notes make quick friends with the tuber’s natural sweetness.
-Darker:
-Dupont Moinette Brune
-Westmalle Dubbel
-Ommegang Abbey
-Unibroue Maudite
-Lighter:
     -Chimay Tripel (White Label)
     -Dupont Saison
     -Boon Geuze (funky and acidic, dry and carbonated. Complex and high class.)
While a German Pils or Helles is infinitely refreshing, the delicate flavors are easily overwhelmed. If you are looking to pair a lager, look for a boost in malt character, as in Ayinger’s Dunkel or Celebrator Doppelbock. For the bold-palated folks who don’t mind smoke character, Aecht Schlenkerla’s Marzen is intensely qualified to pair with a meat-and-potatoes meal, pecan pie, pumpkin pie, or banana cream pie.
-We like to go out with a decadent bang; for your post-dessert food coma sipping, a selection of beautifully crafted strong ales:
     -St. Bernardus Abt. 12
     -Straffe Hendrick Quad
     -Alesmith Wee Heavy
     -Firestone Walker Velvet Merkin
     -J.W. Lee’s 2012 Sherry Cask Harvest Ale
And, for the table that has everything, here are some unique selections sure to inspire your friends, family, and tastebuds:
     -Tieton Cranberry Cider (off-dry, nice and tart)
     -Stone Xocoveza (Stout brewed with cocoa, coffee, peppers, vanilla, cinnamon, and nutmeg)
     -Panil Barrique (Barrel-aged sour red ale from Italy)
     -Upright 7 (Strong Saison)
     -Traditions Riverwood (Cider – dry, bright, floral, champagne-level carbonation)
     -Nectar Creek Reserve No. 4 (Barrel aged mead with strawberry & rhubarb)
     -The Bruery – Autumn Maple (Belgian-style ale brewed with tons of yams, cinnamon, nutmeg, allspice, vanilla, molasses, maple syrup)
Whatever you choose, we hope you will share it with your best friends and enjoy the holiday to its utmost! Cheers!thanksgiving beers