As I mentioned, dangermenparenting sent out the bat signal to beerbecue to come up with some good beers for Thanksgiving. That’s right…I said beer for Thanksgiving. What? Do you think Pilgrims and Indians had a bunch of Chateau Lafite Rothschild Bordeaux at the first Thanksgiving? That’s not what I learned in grade school. They had beer, dammit….and this:I received several suggestions from friends on past successes. I will try to give credit to them where possible. So, here we go..
We need something that can hang with heartiness, but not overpower earthy comfort. So for Thanksgiving, beerbecue says: screw the hop bombs for one day out of the year, and go with earthy, sweet, lightly spicy or fruity, or a combination thereof. There are several beers that can fit this bill, and I will throw a couple variations for turkey prep differences, and some dessert selections.
Pretty safe, but very tasty: Latch on to the sweet, earthy, and caramel with a Dogfish Head Indian Brown, a Brooklyn Brown, or, as Tom suggested, a good German Marzen. Or even go a little darker with New Belgium’s 1554 Enlightened Black Ale.
A little more adventurous: Belgian Tripels. These little beauties have a light to moderate sweetness, some fruit (like apple, banana, pear, or oranges), earthiness, and sometimes a slight peppery, clovey, or spicey flavor from the Belgian yeast. The carbonation does a good job of clearing the palate, but the high carbonation can turn some off…like the Haybag. Also, they usually manage to mask their high ABV, even though they aren’t correspondingly heavy. And we all know high ABV can help in dealing with in-laws.
Try any of the following tripels: Allagash (a suggestion from Tony (not the DMP Tony) in the comments to the previous post); Unibroue La Fin Du Monde; Westmalle, St. Bernardus, or even New Belgium’s Trippel, which is now pretty easy to find in the DC-area. Also, some sweeter variations include Gouden Carolus, Weyerbacher Merry Monks, and Green Flash Trippel.
Perhaps even more adventurous: Although typically a Spring and Summer beer, the Saison/Farmhouse style would work. These will be dry, earthy, spicy, crisp, and light-bodied. You can try Saison Dupont (see the poetic description from Tony on Beer Advocate that says its all). Or I can also vouch for Ommegang’s Hennepin. The Dupont has a passing, but typical, barn funk (wet earth and hay), that is worth giving a shot. The Hennepin, on the other hand, lacks da funk.
Smoked turkey curveball: I think the above suggestions work for roasted or fried turkey. But for smoked turkey (like the beerbecue residence) you might could go for something to stand-up to and compliment the smoke, like Founder’s Dirty Bastard or Oskar Blues Old Chub.
Additional curiosities: Tom suggested Troeg’s Mad Elf (cloves, honey, and cherries…not a bad Turkey Day combo). Ommegang’s Three Philosophers has dark fruit, cherries, and brown sugar (slight sourness from the cherries). Tony suggested Brooklyner-Schneider Hopfen-Weisse, which apparently paired very well with a thyme-roasted chicken his wife made (I imagine the Schneider-Brooklyner Hopfen-Weisse would work well, too). And Chris suggested Guinness with a Jameson chaser, which gets the prize for most efficient.
Dessert: For dessert, you can go with Founder’s Breakfast Stout, Brooklyn Chocolate Stout, or any of Southern Tier’s Blackwater Series Imperial Stouts or their Backburner Barleywine. Alternatively, if you don’t want guests sleeping on your couch, you could try Tony’s “lighter” suggestions for dessert: Chimay Blue (fruit, spice, rich malt) or a Unibroue Noire de Chambly (fruits, spice, and slight chocolate).
The Haybag: I give a thumbs up on those Browns. Also, even though ruling out hop bombs is blasphemy in this house, I think we are going to roll with Oskar Blues Old Chub to complement the smoked turkey. And I am cooking, so keep ’em coming, “Uncle Sal”.