slideshow-image_thanksgiving-beer_dues-brut-des-flandres_web_2000x25001. Brouwerij Bosteels DeuS Brut des Flandres, 11.5% ABV

One of the more thrilling beer styles bubbling up is bière brut. As in Champagne, the process incorporates lengthy multiple fermentations, as well as disgorging yeast from a bottle’s neck. Though you can find versions produced domestically, the best is DeuS (DAY-ews), which is fermented in Belgium and finished in France’s Champagne region. Dry as a wishbone and packing pinprick effervescence, the lightly citrusy aperitif is best served in a flute to welcome guests upon arrival.

$49 for 750ml


2. Kiuchi Hitachino Nest White Ale, 5.5% ABV

Since the Thanksgiving meal is a turkey trot, not a sprint, pacing alcohol intake is crucial. For a lower-alcohol, fully flavored beer that can glide from crudités to the salad course, seek a witbier. Birthed in Belgium, the smooth and invigorating wheat beer is classically spiced with coriander and orange peel, lending the unfiltered ale citrusy nuance. Of the style’s many bottles, we like Japan’s Kiuchi, which incorporates coriander, orange peel, a dash of nutmeg and a splash of orange juice to create a fragrant, multifaceted refresher.

$14 for 720ml,


3. Allagash Dubbel, 7% ABV

With candied yams, stuffing and crackling turkey on the table, you can take several different pairing paths. For harmony, look toward a Belgian dubbel. Its lavish flavors of dark fruit and sweet malt jive with roasted fowl and cranberry relish, while the vigorous carbonation and higher alcohol content hacksaw through rich side dishes and velvety gravy. Among the finest examples of the style is the malty, lightly nutty Dubbel from Portland, Maine’s Allagash, a Belgian-beer specialist since 1995. This brew has a “great hint of spice and roast that warms right up to the bird,” say chef Adam Dulye, co-owner of San Francisco’s Monk’s Kettle and Abbot’s Cellar and culinary consultant for the Brewers Association.


4. Saison Dupont Vieille Provision, 6.5% ABV

To take a different main-course direction, consider Belgian saisons. Originally created to quench toiling farmhands’ thirst, these rustic farmhouse ales are typically dry and spicy, with hints of pepper and citrus. Versatile saisons slay gravy richness, yet remain graceful complements to vegetables and salads. The archetypal example is Belgium’s snappy Saison Dupont. It utilizes proprietary yeast strains and spring water drawn from the family farm that, since 1844, has been the brewery’s home. Dubbel? Saison? Our advice: Set both on the dinner table.

$10 for 750ml


5. Deschutes The Abyss, 11% ABV

Before the pies roll out, remove several bottles of Oregon-based Deschutes’ annual fall release from the fridge. This heavyweight imperial stout, which is made with licorice and cherry bark and partly aged in bourbon, oak and pinot noir barrels, is best savored slightly warmer than you’d typically serve beer, around 55 degrees. This lets the luscious flavors of coffee, chocolate and vanilla unfold. Abyss is ideal alongside any chocolaty indulgence, as well as pumpkin or sweet potato pies. (With apple pie, opt for a malty, caramel-licked doppelbock, such as Ayinger Celebrator.) Too full for another bite? Abyss doubles as drinkable dessert.

$49 for 22 ounces (2012 vintage)




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