By Tom Thiel
One of my fuzziest Thanksgiving memories happens to include an unattended box of White Zinfandel. If history teaches me anything, it is that we can do much better. Like the majority of my customers, I too enjoy wine with my turkey and stuffing. This year, why not give beer a try?
Starters: Keep it light. A heavy beer before a heavy meal is counterproductive.
-Victory Prima Pils
-Duval Golden Ale
Hors d’oeuvre’s: Add some flavor, but don’t overwhelm your taste buds.
-Deschutes Mirror Pond Pale Ale
-Two Brothers Bitter End Pale
Dinner: Depending on your palate, there are many different options to pair with your turkey and stuffing. I will try to keep it simple by suggesting you go one of two ways:
1. Heavy: Cuts through the fat and starches.
-Ommegang Rare VOS
-Grand Teton Coming Home Holiday Ale
2. Light: Cleanses the palate.
-Great Lakes Dotmunder Gold
-Summit Pilsner (made with North Dakota grown barley)
Dessert: Make sure your beer is sweeter than your dessert.
-Brau Bros. Moo Joos
-Left Hand Milk Stout
-North Coast Old Rasputin Imperial Stout
-Mikkeller Black Hole (red wine barrel aged) Stout
Finishers: Even if you make it this far, you’re likely too full to do much more than sip.
-Mikkeller Black Hole (peat scotch barrel aged) Stout
-Mikkeller Big Worse Barley Wine
-Avery Hog Heaven Barley Wine
After surviving this culinary gauntlet, a nap is strongly suggested.
Whether it’s beer or wine that tickles your fancy, Thanksgiving is all about trying a bit of everything… or a lot of everything. So, crack a beer, sit back, and be very, VERY thankful.
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