Thanksgiving – it’s the one meal of the year when you know the utmost care and love will be put into every dish. It seems a no-brainer to not complement the dishes with flavorful brews, hand-crafted with the same level of dedication.
As such, we caught up with Empyrean’s brewery manager for his pairing recommendations. Implement these gems of advice to make your feast, nothing less than delicious – or at least, serve as insurance against the dreaded dry turkey or burnt pie. Besides, many historians believe the Pilgrims drank beer at the first Thanksgiving. Continue the tradition.
Roasted Turkey – “I have to go with the Chaco Canyon for the best turkey beer. First it drinks just as easy as can be but has enough flavor to hold up to the gravy and bird. Plus, because it’s easy-going you can drink more than one with dinner.”
Stuffing – “Burning Skye. It’s smoothly sweet and bready just like stuffing and the hint of smoke in the beer brings out the herbal qualities in the stuffing.”
Mashed Potatoes – “This depends on the gravy – white gravy get’s a Chaco Canyon, dark gravy get’s a Burning Skye. If presented with both gravies…get another glass this is going to take both hands.”
Cranberry Sauce – “Third Stone Brown, whose caramel sweet and hints of roast are nicely offset with the tart character of cranberry. Almost as good together as peanut butter and jelly.”
Pumpkin Pie – “Hands down, LunaSea ESB with pumpkin pie is a treat. Caramel sweetness in the beer is the perfect match with cinnamon, nutmeg and allspice in the pie.”
Wishing you a Happy Thanksgiving!
- from all of us at Empyrean Brewing Co.
Thanks for that Jim!
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