Time for thanks

By JOSH SMITH  |  November 17, 2010

Ultimately though, Belgian beers work best given their high alcohol levels and renowned complexity. Alcohol does a good job cutting through fatty meats and starchy vegetables, and the beers ranging flavors are able to find a companion somewhere in the Thanksgiving smorgasbord. Take OMMEGANG'S ABBEY ALE. This superb Dubbel boasts a sweet, malty backbone, a robust 8.5% ABV, and flavors ranging from toffee to dried fruit to cinnamon. Slightly more approachable for the novice beer drinker might be a fruity and refreshing Farmhouse Ale, like SAISON DUPONT. And Duvel would be perfectly suitable here as well. When it comes to Belgian beer, you can't go wrong!

Dessert again presents a number of options: Stout, Porter, Fruit Beer, Lambic, Barleywine, or Winter Warmer come to mind. Dark beers go over well in my family, so I am probably going to bring the tasty YOUNG'S DOUBLE CHOCOLATE STOUT or STONE's bold IMPERIAL RUSSIAN STOUT. On the other hand, it's hard to beat pairing your pumpkin pie with SOUTHERN TIER's perfectly spiced PUMKING. There are some hard decisions to be made this Thanksgiving, but as long as you choose beer it should be an enjoyable holiday.

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Related: Portland Student Survival Guide 2010: The List of Lists, Beer: It's what's for breakfast, The best of Oktoberfest beers, More more >
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