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. Lauren Limbach, Wood Cellar Director and Blender, also joins the fun, helping us pair our Sour Saison with the upcoming meal. Start the night off Sour: As your guests pour through the door, replace the typical cocktail hour offering of...