Pair That Turkey With A Beer This Thanksgiving

If you’re looking for a unique twist on your traditional Thanksgiving meal, the Beer Association has some tips for you at their www.beerandturkey.org Web site.

Traditional Roast Turkey:   The roasted and caramelized skin matches well with amber ale, a strong golden ale or an amber lager in the Vienna style. 

Ham:  Like the fruit and cloves often used to prepare ham, the fruity, clove notes in weizen or the stronger weizenbock complement ham at the dinner table. 

Duck:   The darker meat of duck offers a richer flavor than turkey and can stand up to a richer beer as well. Here a Belgian-inspired dubbel or a hearty Oktoberfest lager would go well.

Goose:  Here too a richer beer than you would choose for turkey is in order. A Belgian-style triple or biere de garde would work well as would a bock or Scotch ale.

Salmon:   A dunkel lager or Scottish ale can offer a clean toasted malt note to offset the firm flavors of salmon without a lot of bitterness that would overwhelm the fish. Other options would include a mild ale or steam beer.

Leg of Lamb:   Pale ales provide a pleasant foil to lamb with a spicy or herbal character to complement the character of the meat along with some toasted malt notes. Or for more harmony with the roasted flavors of the meat, try a hoppy brown ale or porter.  

Beef Tenderloin:    This rich hearty cut of meat deserves a robust beer as a counterpoint but also calls for some contrast to clear the palate between bites. The ideal companion would be an IPA or Imperial IPA.  Other options might include a tripel or old ale.

November 20, 2007 | Filed Under Beer, Craft/Speciality 

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