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Beer for Thanksgiving

November 19th, 2009

Legend has it that the Georgia-bound Mayflower only stopped at Plymouth Rock because its passengers ran out of beer. By that logic, if it weren’t for beer, we wouldn’t even be celebrating Thanksgiving.

As much as I wish this story were historically accurate, it’s most likely not. While the Pilgrims did drink beer on their transatlantic voyage, as beer in the 17th century was safer than water due to the antimicrobial properties of hops, they probably landed because they were running out of provisions in general. Some accounts say that the Pilgrims set up a brewhouse soon upon landing, but given the hazardous conditions the Pilgrims faced in their first year (47% died in the first winter) it is doubtful they would have made brewing a priority.

So, odds are slim that the Pilgrims and Wampanoag raised glasses of ale at the first Thanksgiving. But let’s face it: most of the dishes that will be on the table come next Thursday would not have been present in 1621 either: mashed potatoes, yams, stuffing, pumpkin pie. Still, that’s not going to stop me from enjoying any of these on Turkey day, beer in particular. Here are a few recommendations on what to drink.

Before. Before the big meal is prime football viewing time. The day is young: you want to pace yourself with something lower in alcohol. Beer Advocate recommends drinking Pilsener or other light lager so as “not to kill palates too early in the day.” This doesn’t mean you need to reach for a Bud. I recommend Oskar Blue’s Mama’s Little Yella Pils: it’s on the lighter side yet incredibly flavorful. Plus, it comes in a can, so you still feel like an American while drinking it.

During. Pale Ales, Märzens, Ambers and Oatmeal Stouts pair well with turkey and gravy, whereas Belgians and higher ABV beers cut through the rich fats that are in pretty much every Thanksgiving dish. It’s really your call. However, you don’t want to serve a beer with flavors that will overpower the food, like a well-hopped IPA or a smoked beer. The one time I hosted Thanksgiving I poured Chimay Blue because is packaged in an elegant corked bottle and everyone likes it, and its lightness and high ABV complimented the meal without overpowering it. New Belgium’s Fat Tire, Sierra Nevada Pale Ale and Harpoon Octoberfest are safe bets, but I encourage you to try something locally-produced.

Dessert. Whether you’re a member of the pumpkin pie or the pecan pie camp, both pair well with chocolate, so why not a sweet stout? I’m thinking Pike Entire, a rich, barrel-aged offering from Seattle’s Pike Brewing Co. It’s not the sweetest offering out there, but an amazing one. Young’s Double Chocolate Stout or North Coast Old Rasputin are also good choices.

After. Thanksgiving is about indulgence. This is the day to bring out the beers you’ve been hoarding or whose price point frightens you, the ones you might not buy for everyday drinking. Anything with ‘Imperial’ or ‘barrel-aged’ in the name is a good choice. I asked a beer writer associate of mine what he is serving on Thanksgiving; his answer: Autumn Maple from Southern California’s up-and-coming The Bruery. At around $14 a bottle, it’s not cheap, but is a bargain compared to a bottle of wine of similar quality.

What are you drinking?

(Above image by Mike Licht, NotionsCapital.com)

Other perspectives:

Fermentarium: Thanksgiving, pilgrims, and beer myths
Beer Utopia: Thanksgiving dinner beer pairings
Seattle Beer News: Be Thankful for Beer This Thanksgiving
A Blog About Beer: Don’t Forget the Beer this Thanksgiving

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Categories:	Holiday • beer	2 Comments
Tags:	Thanksgiving

Is Your Beer or Wine Vegetarian?

November 5th, 2009

helen. 1 Comment

Nothing compliments a delicious vegetarian meal better than a glass of wine or beer- except when your wine or beer is not vegetarian.

Wait a minute. Beer is usually water, malt, hops and yeast. Wine is fermented grapes. What’s not vegetarian about these ingredients? The answer lies in the filtering, finings, and additives.

Gelatin and isinglass are sometimes used to clarify beer and wine. Most vegetarians understand that gelatin is made from animal products, though isinglass may be a new term: isinglass is derived from the bladders of fish. Both products are often used to process cask beers and white wine; when added to the liquid, they cause excess yeast to clump and sink to the bottom of the vessel. A vegetarian alternative is Irish Moss.

Egg whites are sometimes used to clarify wine and reduce tannins and astringency. Albumin, a protein found in blood and eggs, and pepsin, derived from pork, are also used for this purpose and sometimes added to beer to improve head retention. (Contrary to popular belief, a foamy, long-lasting head is actually a good thing in beer- except when that head is due to animal products.)

Charcoal can be used to remove impurities and odors from wine; charcoal is frequently made from animal bones. Refined sugar, added occasionally to beer and wine to enhance sweetness, is also filtered with charcoal, meaning it too has animal blood on its proverbial hands.

The FDA does not mandate that breweries and wineries label spirits processed using these methods. So, how do you tell if your beer or wine is vegetarian? Look online. My favorite resource is Barnivore, a site run by a couple of vegans that lets consumers know what beer, wine and liquor are and are not veg-friendly.

Unfortunately, while the popular Guinness is not vegetarian, there are a host of other delicious beverages that do make the cut. What’s your favorite vegetarian drink?

More information:

Image by Greencolander

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Categories:	Vegetarian • beer • wine	1 Comment
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Pairing Pumpkin Beer with Seasonal Foods

October 22nd, 2009

helen. 4 Comments

Pumpkin beer: beer geeks love it or hate it. “Liquid pumpkin pie”, say the detractors: sweet and overly-spiced- hardly beer at all. However, many take pumpkin beer seriously. Very seriously. The Elysian Brewery in Seattle devotes an entire weekend to the Great Pumpkin Beer Festival every October; for this year’s event, they brewed not one, not two but nine different varieties.

The pumpkin beer category encompasses any style of beer brewed with pumpkin and/or pumpkin pie spices; the base beer can range from a lager to a brown ale to a stout- whatever the brewer desires. The best pumpkin beer is a fine balance between pumpkin and beer, allowing the two flavors to coexist in harmony. These are the money beers, the ones that prove pumpkin beer is more than just a seasonal novelty or pie in a bottle.

Pumpkin beers are quite enjoyable on their own, but when combined with food are a delightful celebration of autumn. Don’t throw out the usual beer pairing rules with pumpkin beers. Look for ingredients that will either compliment or contrast the flavor of beer, not compete with it. The sweetness, texture, and style of beer will dictate what recipes will work best with which foods: lighter beers tend to work well with lighter fare, while richer beers can stand up to heartier meals.

However, pairing completely contrasting flavors can also create a wonderful effect. For example, salty foods will enhance the sweetness of a sugary beer. This contrast should be a playful debate, not a fist fight: the flavors should not be grappling for dominance on your tongue. The differences between the beer and the food will coax out flavors in each that otherwise might go undetected.

While it’s tempting to couple pumpkin beer with foods containing pumpkin or winter squash, the similarity in taste will generally cause the pairing to fall flat. Instead, consider other fall favorites. Try a lighter beer with turkey, poultry and root vegetables, or darker, richer beers with stews, brown butter, sharp cheese and lamb. Adding a hint of nutmeg or pumpkin pie spice to a recipe can make an otherwise unsuitable dish pumpkin beer-friendly.

For a sharp, strong beer like Dogfish Head Punkin Ale or Elysian Night Owl: