Beer Tasting - Beers for each Course!
beer tasting was done on Thanksgiving a few years ago in
Highlands, NC. It went very well for the mixed crowd; some
not really beer drinkers or wine drinkers. It went from
"cocktail" hour, before, during and after dinner.
The original idea appeared in the Miami Herald
the week before the trip up and they got some of it from
Beer Advocate. Of
course it varied here as no two events are the same. The
beers and courses form this event.
As guests arrive, you hand them something crisp and cold,
light as air. They sip and whet their appetites, but don't
fill up. The world's lagers are made for this. Stiegl Goldbrau
Premium Lager, Stieglbrewery, Salzburg, Austria, alcohol
not listed: bright golden color, big, creamy head, light
flavors of malt and hops. Victory Prima Pils works well
also. - L
d'oeuvres: As you pass around the canapés, you
give your guests pale ales, somewhat fuller in body, hoppier,
able to deal with shrimp with sauce, cheese balls and the
like: Sierra Nevada Pale Ale, California, 5.6 percent alcohol:
amber in color, full-bodied, malty, hoppy, spicy. Lagunitas
Maximus India Pale Ale, California, 7.5 percent alcohol:
deep amber, brutally hoppy, with flavors of pine and citrus.
Bell's Two Hearted Ale works well also. - L
is served: For the full, complex and fatty flavors of and
all-out Thanksgiving main course, you want a muscular beer,
with the hops and alcohol to cut through. The category called
Belgian-style strong ales works here. Avery Collaboration
not Litigation Ale, Colorado, 8.99 percent alcohol: dark
brown color, sturdy beige head, starts fruity, then the
powerful alcohol kicks in. It'll handle Cajun turkey, even
red meat. Ommegang Brewery Rare Vos Belgian-style amber
ale, Cooperstown, NY, 6.5 percent alcohol: coppery color,
fruity, spicy, muscular, flavors of burnt sugar.
With beer, as with wine, the drink should be sweeter than
the dessert. The following will handle pecan or pumpkin
pies: Dogfish Head Punkin Ale, Delaware, 7 percent alcohol:
a full-bodied brown ale brewed with real pumpkin, brown
sugar, allspice, cinnamon and nutmeg, it tastes like all
of them. Rogue Chocolate Stout, Oregon, 7 per cent alcohol:
Yes, they add real imported chocolate to the brew, plus
oats and hops, and it tastes like all of its ingredients,
with the smooth power of alcohol and a bitter-sweet finish.
Weyerbacher Imperial Pumpkin Ale worked well also - L
After the meal, when you're mellowing out, watching the
game, and need something to settle your stomach. You need
something big and rich and soft and sweet. Dogfish Head
Raison d'Extra Ale, Delaware, 18 percent alcohol a big,
brown ale brewed with of malt, brown sugar and raisins.
Great Divide Brewing Old Ruffian Barleywine-Style Ale, Colorado,
10.2 percent alcohol: smooth, sweet fruit and caramel flavors
give way to powerful hops