Turkey and Beer

[EddieGlick]

All right. Eddie's stumped. Last year I decided to pair a 750 ml bottle of Delirium Christmas Ale (basically a Nocturnum) with the turkey. I'm no expert when it comes to beer and food, but I know what I hate. And the Nocturnum didn't do it for me with the turkey. So. I would love some suggestions. Feel free to go a little crazy. Hop Juice + cranberry = bliss? I wouldn't rule it out. I would be much appreciative for some help.

[zoom6zoom]

With a rich meal like that I believe I would choose something lighter and crisper, like a Pilsener Urquell. Just my .02 though. I love Belgians but might be too heavy for bird-day. At least with the meal, maybe with a cigar later.

[markaberrant]

I would want something stronger than an Urquell with a meal, but still something light coloured. Orval is nice and earthy, it might go well, or go with something a little sweeter like a tripel.

[DubbelDach]

Pumpkin ale, cider, lighter fest beer (Weyerbacker Autumnfest or Stoudt's Festbier)... Nothing dark or heavy. Put it this way, you would drink a white wine with turkey:

White wine = pilsner, light lager, wheat
Red wine = d-bock, stout, dubbel

Save the Nocturnum for a good steak.

[steveh]

Originally posted by markaberrant
I would want something stronger than an Urquell with a meal, but still something light coloured.

Why does it need to be stronger? The great thing about Urquell is its great maltiness and the spicy hop character -- very nice to compliment the likes of turkey, stuffing, and greenbean salad. Alcohol really has nothing to do with it and most often just slows you down with a big meal.

S.

[EddieGlick]

Thanks for the great ideas! I've got a Three Floyds Gorch Helles on the shelf that just might fit the bill. Home-brewed coffee stout will be for dessert, or maybe I'll crack open the Founders Deca as a "digestif"...

[n0rmann]

I think saisons go the best with turkey. The flavors just seem to blend together perfectly.

[newportstorm]

Originally posted by n0rmann
I think saisons go the best with turkey. The flavors just seem to blend together perfectly.

Though very versatile, there's a lot of variation within the Saison style. Some are too spicy, imho.

Not sure what's available in WI, but I've had good luck with a nice Dort Lager or what might be left over from Ofest/Marzen season.

And though I know it's fun and many beer lovers enjoy experimenting, not every meal warrants a pairing. Sometimes, food and beer are best enjoyed on their own.

[markaberrant]

Originally posted by steveh
Why does it need to be stronger? The great thing about Urquell is its great maltiness and the spicy hop character -- very nice to compliment the likes of turkey, stuffing, and greenbean salad. Alcohol really has nothing to do with it and most often just slows you down with a big meal.

S.

I actually started a discussion on this very subject at a private beer and cheese tasting last Friday. I personally find that most average strength beers do not pair well with full meals. I like something a little bolder that can stand up to the food I'm eating (yes, even turkey and stuffing), otherwise I feel like the food is dominating the beer... at which point I feel like I'm simply wasting good beer. As part of the discussion, I was saying that this is why I often just go with the flow at such meals, and instead enjoy a glass of good red wine.

[markaberrant]

Originally posted by n0rmann
I think saisons go the best with turkey. The flavors just seem to blend together perfectly.

That's exactly what I was thinking of when I suggested Orval (which I pretty much consider a Saison of sorts).

[markaberrant]

Originally posted by newportstorm
And though I know it's fun and many beer lovers enjoy experimenting, not every meal warrants a pairing. Sometimes, food and beer are best enjoyed on their own.

I kind of already stated this a few posts above, but I agree entirely. Though I do think that beer is an absolutely fantastic pairing with cheese.

[steveh]

Originally posted by markaberrant
I personally find that most average strength beers do not pair well with full meals.

I can't say as I agree with that at all, different palates I guess, especially in the case of a good Pilsner or Pale Ale paired with something more savory (than spicy) as chicken or turkey. But to the point of alcohol -- a beer can still be bold and low in alcohol -- such as the Pilsner Urquell in its decoction-mashed maltiness and spicy Saaz hops.

I once knew of a German brewmaster who would never drink his beer at meals. He said the food ruined the experience of the beer! To each his own.

S.

[corysdad]

Originally posted by steveh
I once knew of a German brewmaster who would never drink his beer at meals. He said the food ruined the experience of the beer! To each his own.

S.

Thats me, I only drink water with food then beer afterward and maybe before too.

[eppie]

My first thought (and what I'll certainly serve) is a great Belgian stong blond. Especially the more fruity ones like Triple Karmeliet or Goulden Carlos triple.
My thoughts did go while reading this thread to a really good Pils. Urquell is good, but I was thinking more of the distinctive Polish pilsners. Zywiec and Tyskie are good examples, but I personaly love Lech. The first sip is a bit weird. I don't know what hops they use or how much, but it has a definate pine aroma. If I were to go to Poland in the next week, I'd bring some back for Thanksgiving, but living in Belguim, I'm never without a good choice of beers.
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[funmusicgirl]

interesting reads