Not sure what kind of beer to serve with your turkey? Check out this article from The Weekly Pint to find some answers:
Daytime Drinking
You’re home, the game is on, everybody’s cracking beers. Just make sure you go for something low in ABV, like a good German-style helles, American pale ale, or session IPA. It’s going to be a long day, and you want to remember every bite.
Hors d’oeuvres, salads, & soft cheeses
As mentioned, saisons and other farmhouse ales, similar to bières de gardes, are great with salads. To step it up in the acidity department, look for geuze or other tart wild ales and lambics that boast complex, assertive, and mouth-watering flavors. A good, crisp pilsner can also match up with salads containing bitter greens like radicchio.
Main Course
With turkey, stuffing, and cranberry, richer, slightly fruity (but not bitter!) Belgian and American brown ales work well, while the tartness of cranberry cries out for coriander-kissed witbier. Flanders red, oud bruin, kriek, framboise, and other fruity, tangy wild ales can cut through the richness of stuffing and reset the palate over and again. It’s a feast. No one will mind if you have three different kinds of beer on the table.
Dessert
Old ales, quadrupels, and other strong, Belgian-style abbey ales will bring your second serving of apple or pecan pie and ice cream home with a bang. Rich, fruity double IPA pairs well with pumpkin pie. Fulsome, silky, rich coffee stouts like the incredible Peche Mortel from Dieu du Ciel! in Montreal taste like dessert in a glass.
Nightcap
What’s left? A nice bottle of Sierra Nevada Celebration? A light, dry Irish stout? Bingo. We like to wrap up with nice, dry Belgian pale ales like Orval and Flemish Kiss from The Commons. Now those are some great beers to be thankful for.
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