Though I don’t think of myself as a fanatic about pairing beer with food, I have been adamant about beer’s place at the Thanksgiving table. If you think about the various courses that are included in the typical Thanksgiving feast, the emphasis is on the savory, the comforting, the earthy and the familiar.
Wine provides enough of an intoxicating effect to help you cope with your family’s mixed political views, but its flavor range to match with these types of food is limited. When you have plates that involve fats, oils and roasting, sometimes the extra bitterness of hops or sharpness of crisp carbonation can cut through them in a refreshing way, while beers with more roasted malts can provide a compliment to the earthy side dishes.[Read more on MaineToday.com]
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