As the family homebrewer, I usually bring a beer or two for Thanksgiving. Nothing special, usually whatever I have around.
This year I’d like to brew one, or two, specifically for the day. One that will pair with the food. The usual Tday stuff on the table, and pies after everybody wakes from the food coma.
Anyone have suggestions?
Thanksgiving is a really big deal in my family, and I’ve always brewed a beer to bring along.
My advice is, don’t brew something heavy or too high in alcohol. The first time I brewed for Thanksgiving I did NB’s Surly Bender clone. It was a great beer, but just too filling/intoxicating. Folks had one or two then switched to commercial beers. (Heineken, Sam Adams, etc.)
Since then I’ve always tried to keep the ABV under 5%, and folks have said they prefer this. Last year I brewed a 3.8ish% bitter, we killed the corny that day. This year I’m planning a stout porter, should be about 4.2%. Planning on serving this one on cask, we’ll see how it goes…
I agree that high abv beers can be tough after all the heavy food. Having several taps, I like to have a tap or two with lighter bodied offerings for people to choose - cream ale, various pils, table saison, etc. But I’ll admit that in the fall I like to have beers like American Brown, Dubbel, stouts,etc., around as seasonals. But I brew a pretty decent American hoppy beer and those seem to go fast regardless of season.
Edit - It pains me to suggest a pumpkin beer (as I’m thoroughly burned out on them) but given the holiday…never mind. Nope. Good luck.
I bring cranberry mead to Thanksgiving.
As a beer lover and foodie I actually have to say that beer just doesn’t go with Thanksgiving.Its just a recipe for feeling crappy. Mead or wine before the meal and with it and a pour of whiskey or a digestive like fernet or grappa after (or the best of both worlds:a smoking gun) is the way to go.
But that’s not what you want to hear. How about a <4% saison with a little cranberry for before the meal? Then, against the others advice, how about a quad, RIS, or barleywine to go with dessert in 4 or 6 oz pours?
Really take it to heart and make a Thanksgiving-flavored beer. Add sweet potatoes and pumpkin to the mash. Boil with a whole turkey like an old cock ale. Add poultry herbs at flameout. Ferment and add cranberries in secondary. Don’t be afraid to add other vegetables to the mash–whatever you enjoy on turkey day.
I think a Vienna Lager would be nice for Thanksgiving.
Any homebrew is great on a day devoted to a homemade meal. But I always like to have an Amber Ale and a Porter–the first with the meal itself and the second before and maybe after (especially by the fireplace).
Pete has a point. Maybe the better question is what sort of food do you serve?
I’m fortunate that aside from the typical turkey/mashed potatoes/stuffing, we also have a bunch of regional/family favorites that are Thanksgiving staples. SOMD stuffed ham, Tourtière, roasted turnips, homemade rolls…all very good with beer.
If your family has any of it’s own favorite/traditional meals it might be fun to brew a beer specifically to go along with that dish.
I’m a huge fan of Saison Dupont with turkey, so I’d suggest something in that vein.
Yep, not too many beers I like better. Goes great @ Thanksgiving.
I often make an apple ale for Thanksgiving. It’s basically a witbier base with half the liquid being fresh orchard apple cider.
In the past I have also made winter warmers… probably about time for me to brew a winter warmer again actually, I think that’s a really good idea. Yeah…
I’ll go completely against the grain and suggest a Mild or an English Bitter. Or better yet, one in-between the two - an English Bitter with some Simpson’s Double Roast to land in a “sweet spot” between the two styles. I just made some of that and I am having trouble not tapping into it every night this week!
I agree that a Mild would be very nice.
Also along the lines of Bitters and Marzens is Irish Red. Very refreshing and quaffable and goes great with many foods. I think its a great gateway beer for the BMC “I don’t like dark beer” folks. They taste Irish Red and are surprised (in a good way). It’s another one of my “unsung hero” favorites, and is quite flexible in terms of how big or small you can make it.
(1.044 - 1.060).
An underrated beer style that works surprisingly well with holiday fare is a smallish robust porter. I find that the roast compliments the meal quite well, and you can brew something in the 4% range that won’t fill you up. Hearty without being heavy.
That said, if I’m bringing a growler to a holiday meal, it is almost always filled with cider - preferably a cranberry cider.
I am trying a pumpkin spice ofest and a amber IPA with a Amber Saison. I like the idea of giving something flavorfull but reasonable gravity… 4-7% But time will tell. I have a younger group of people down for the friendsgiving drinkfest I am throwing so we will see.
Sounds good. When I make pumpkin beers, I prefer to only add pumpkin right at the end during the naming stage.
I like brown ale with Thanksgiving food. Something in the 1.050-1.060 range, 25-35 IBUs and not dry-hopped.
I also think a balanced pale ale tastes great with traditional American food. Something like this would work for a 5 gal batch:
90% pale ale malt from anywhere
5% UK Medium Crystal
5% carapils or similar
~1.050
mash ~153º F depending on yeast choice, for a 75-78% AA
30-40 IBUs
Bitter with Nugget/CTZ/Apollo/Whatever FWH or 60 mins or 90 mins
1-2 oz of Cascade, Amarillo or Centennial at 10 mins
1-3 oz of Cascade, Amarillo, Centennial or Chinook, or a blend of any 2-3 at flameout/whirlpool
0-2 oz of any of those hops dry
American or English yeast (personally, I like to mash dry and use 1968 or equivalent).
I know this will sound like heresy here but for the Turkey Day meal we prefer to serve a nice cold Riesling. Light body, slightly sweet and compliments the turkey and all the calorie laden foods.
Later in the day, it’s whatever I have on tap. Late Fall usually means an American Wheat, Golden Ale, Fat Tire clone, a Sour Mash and/or a RIPA or a Red. I try to keep a wide range available. I usually have a bottled Porter or Stout in the fridge.
I just prefer wine with the meal.
Paul