Thursday, October 25, 2007

Turkey and beer

Our day of eating too much - but being thankful for what we have - is less than a month away.

So, here is a piece in 2003 I wrote on Beer and Turkey. And the Brewers Association has put up a web page at Craft Beer & Food that lists not only beer pairing suggestions for that bird (Oktoberfest), but beer suggestions for other holiday main courses, such as goose (biere de garde) or lamb (pale ale).

Caramelized and toasted grain flavors in many beers complement the flavors of roast turkey while herbal hop additions pair nicely with popular holiday seasonings such as sage. Furthermore, the carbonation, fruitiness and balanced bitterness of many craft beers allow them to stand up to creamy, butter-rich preparations like mashed potatoes, creamed corn and similar fare.

Julia Herz, a spokesperson for the Brewers Association stated, “Our country’s history is rich with stories of beer and food and craft beer picks up where wine leaves off. Many styles of beer both complement and contrast the food they are paired with, whereas wine mostly contrasts. The holiday dinner table is a very appropriate place for beer made from America’s small, independent and traditional brewers.”

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