Thanksgiving is just around the corner, which means heaps of food washed down by pints of beer. Sure, you could just serve any old beer that’s in your fridge, but that really wouldn’t give your guests something to give thanks for would it? For the third installment of “How to pair New Belgium with Thanksgiving,” we’ve got Grady Hull, assistant brewmaster, to walk us through all things Belgian, especially how to match Abbey and Trippel with your upcoming feast.
Kick off the meal with Trippel: “Trippel is kind of an aperitif. It would go toward the beginning of the meal, and probably pair really well with your salad. It’s kind of a warming aperitif, but it’s a big, strong beer that doesn’t overpower the salad,” says Hull.
Sours for the main course: “Kriek or Framboise—any of those tart styles with tannins pair well with fatty foods like gravy, turkey and dressing. All of those foods contain a lot of fat and grease, which contrasts the beer’s tartness and tannins. That’s why cranberries work really well with Thanksgiving.”
Save Abbey for last: Although Abbey’s rich malts and fruitiness elevate turkey and stuffing, “Its chocolate and banana come through really well with dessert,” says Hull. So, save your bottles of Abbey, a Belgian-style dubbel, for slices of pie (pumpkin, pecan, etc.) or cake (cheesecake or pound cake).
More master pairings for Thanksgiving: