THE BEER NUT: The best beers to serve with Thanksgiving dinner

The biggest food holiday of the year is quickly approaching and I’m sure the number one question you have is what beer you should pair with your meal.

I could tell you about saisons and the like (what I usually go for on Thanksgiving) but I decided to get the opinions of some local beer experts on how to pair and what to pair.

Joe Connolly, general manager of Springdale by Jack’s Abby, Framingham

For Connolly, Thanksgiving is a challenge, but one he looks forward to, particularly trying to find the perfect beer to satisfy his relatives who may prefer wine.

“The overall rich, indulgent nature of Thanksgiving fare means that beverage pairings will need to fight for your guests’ attention,” said Connolly. “Beer with higher carbonation and light acidity is great for cutting through fat on the palate, and will harmonize with fruit accents in sides like cranberry sauce and stuffing.”

Connolly suggests an American Sour beer such as Springdale’s Desert Solitaire or Citrus got Real, or a Belgian witbier such as Springdale’s Perly Wite.

As for himself, Connolly said his fridge will be stocked with Jack’s Abby’s Ratskeller – an unfiltered Golden lager, and Modern Hell, a traditional edelstoff-style lager.

“While riffing on classic, simple lager styles, these beers are fuller-bodied with richness that will stand up to bigger flavors,” Connolly said.

As for dessert, Connolly suggests a bitter IPA such as Springdale’s Good n’ You, because it will act as a contrast to many sweets, or possibly their Brigadeiro, a breakfast stout, or Jack’s Abby’s Barrel-Aged Framingahmmer.

Suzanne Schalow, co-founder/co-owner of Craft Beer Cellar, Belmont

When Schalow thinks about pairing beer with a Thanksgiving meal, she said she first thinks of Belgian beers, particularly a saison like the classic Saison Dupont.

“In particular, I always look for saisons, for their drier, sharper and spicy character,” said Schalow. “Most saisons have a slight clove-white-to-black pepper aroma with a sprinkle pushing through in the flavor that adds character to food for certain.

Other saisons she recommends includes Cambridge Brewing Company’s Working Class Hero, Great Divide Brewing Company’s Colette, Brewery Ommegang’s Hennepin and Boulevard Brewing Company’s Tank 7.

For her own meal, Schalow plans to share with her guests Small Changes Brewing Company’s The Future is Unwritten Dark Mild.

“The roasted toffee/melanodian (malt) character should complement the browned and caramelized aspects of the meal perfectly,” she said. “Did I mention that it’s only 3.1 percent ABV (alcohol by volume)? Holiday meals are a marathon, not a sprint. The strength of this one makes it the perfect holiday beer.”

Maureen Fabry, co-founder/co-owner of CraftRoots Brewing, Milford

Fabry said when it comes to picking the perfect beverage to pair with any large holiday meal, it depends on what is important to an individual person – some will look at compatibility between the food and beverage, while others may want to stay local, while others may want to go with traditional beers.

Fabry, though, plans on celebrating with a beverage other than beer, at least partially.

“It (Thanksgiving) originated as a celebration of the harvest and a coming together in friendship to stop work for a day and appreciate the blessings that life has given,” said Fabry. “This is what my family will be celebrating. As a brewer, I will be seeking out hard ciders that are created locally to complement the craft beer we will also be enjoying. I don’t have as much experience with apple cider as I do beer, so this will be a welcome reprieve from craft beer. Apples pair so very well with traditional Thanksgiving fare.”

As for beer, Fabry said she will select a saison or two to honor the “harvest-driven” orgins of the holiday, as well as a robust porter for dessert. She said she will also pour a few Berliner weisses and other sour beers with heavy fruit additions.

Ben Roesch, Brewmaster at Wormtown Brewery, Worcester

On Thanksgiving, Roesch said, he'll avoid the hops and going with malt-forward beers, as well as saisons, as others have mentioned above.

“At my house we will be breaking into some of the Cambridge Brewing (Company) cork and caged beers they produced at Mystic Brewery,” said Roesch. “A few vintage bottles of imperial stouts brought up from the cellar, and a bunch of our Mass Whole Lager – super sessionable. I would pair those saisons with vegetables and rice/stuffing, malty brews with potatoes, yams and meat and crank it up for dessert with a few (Russian imperial stouts).”

Will Meyers, Brewmaster of Cambridge Brewing Company, Cambridge

It’s easy to go overboard when pairing beer with your holiday meal – there are so many options.

Meyers said the key is to find beers that keep your palate fresh so you can enjoy it with every dish.

“I think of the Thanksgiving table as one of heft and indulgence, food-wise,” said Meyers. “So when it comes to pairing with beer I am looking for beers with a dry and crisp palate – think Helles lager or Pilsner, or a traditional Belgian-style saison – to cut through the richness of turkey meat, gravy and potatoes. I want my palate to stay refreshed and engaged while I go in for a third plate.”

Meyers said he also likes a good amber or brown beer that is low on caramel sweetness with a “hint” of toastiness or roast character.

Beers he plans to serve include Andechs Helles Lager from Bavaria, Jack’s Abby’s Dry-Hopped Post Shift Pilsner, Saison Dupont and Wormtown’s Blizzard of ’78 brown ale.

Norman Miller can be reached at 508-626-3823 or nmiller@wickedlocal.com. For beer news and info, follow Norman Miller on Twitter and Instagram @RealBeerNut or on Facebook at facebook.com/NormanMillerBeerNut.