written by Jeremy Storton | illustrations by Yoko Baum
I must admit I’ve gotten bored with the typical holiday feast. Unless I want to do all the cooking myself, the simplest way to make things interesting is to bring some stellar beer pairings to the table. Here are a few combinations I offer:
COURSE 1
HORS D’OEUVRES
Let’s start with an aperitif. I love the light body and snappy bitterness of a German pilsner paired with homemade popcorn. Or, I’d enjoy the light citrus and herbal tang of a Belgian witbier with smoked salmon. Both beers serve to stimulate my senses and tease my appetite.
My Picks: Breakside Brewery’s Pilsner; Monkless Belgian Ales’ Shepplekofeggan Witbier
COURSE 2
GREENS
Now, I want complex sweetness and assertive bitterness. A German-inspired altbier balances the simple yet delightful grilled romaine lettuce with olive oil, salt and pepper. Or, if we grill fall vegetables, a hazelnut brown ale will bring a sweetness missing in the savory veggies.
My Picks: Occidental Brewing Co.’s Altbier; Rogue’s Hazelnut Brown Ale
COURSE 3
MAINS
When the main course arrives, a Belgian Flanders sour (red or brown) occupies a space between wine and beer. It turns the obligatory turkey and mashed potatoes into a plate full of Heaven. If you’re not into sours, a Belgian tripel will lighten and cleanse your palate yet match the flavor intensity perfectly.
My Picks: Mazama Brewing’s Belgian Tripel; Deschutes Brewery’s The Dissident
COURSE 4
DESSERT
For pumpkin pie lovers, a milk stout can add notes of chocolate and coffee, creating a synergy not easily found in nature. Or, try a classic apple pie with a German doppelbock. This beer adds flavors of graham cracker, pie crust and dark fruits to add wonderful complexity.
My Picks: Buoy Beer Co.’s Decapitator Doppelbock; Sunriver Brewing Co.’s Cocoa Cow Chocolate Milk Stout
COURSE 5
AFTER THE FEAST
Now, for the most important course of the evening: a barley wine or a bourbon barrel-aged stout in a snifter paired with the conviviality of reminiscing, telling stories and bonding with friends and family. We may already be thinking of ways to top this meal next year, but for now, I suggest we relax and savor this experience.
My Picks: Chuckanut Brewery’s Barrel-Aged Barley Wine; pFriem’s Bourbon Barrel-Aged Imperial Stout
