The days are marching inexorably toward the holiday season, and a question of nagging distinction vexes me as I write: what beer should I bring for Thanksgiving? Before I go any further, though, I feel the need to tell you that I recognize the irony in writing about Thanksgiving 2011 as a future event in the December 2011 blog. But I am writing to you on November 21 and have Thanksgiving on the brain, so if you will bear with me, I am going to play Quantum Leap for a bit.

   This year’s festivities are happening at Dad’s house, where my brother will be smoking the turkey– something I anticipate greatly. Dad has several things he will be making for the feast, the specifics of which elude me for the moment. My sister is in charge of a vegetable, an appetizer, and something sweet. Now as for me, I will be bringing sweet potato casserole, mashed potatoes, and a yet-to-be-determined dessert. My plan is to show up with three beer choices. But what should they be? I have already decided that they should be from the lineup at the brewery, thus stylistically limiting the options to what’s on tap. Turkey dinner is a pretty rich affair with many flavors to work with, so I think that my choices should be made keeping that in mind. First on the list will be our Apple Harvest Ale. I think that the malt and apple flavors would make a good pairing with cheese, fruit, and these wonderfully sweet bacon-wrapped water chestnuts that occasionally show up at our Thanksgiving table. The dry finish and higher alcohol might also cut the richness of stuffing and dessert. Second on the list is going to be the Imperial Red. The caramel and malt notes would complement the sweet potato casserole I will be bringing, while the fruity/peppery hop profile and spicy rye hints may provide a pleasant contrast to the turkey. And the final addition to the list will be the Pistachio Cream Stout. Stouts and their roasted/chocolate flavors are often the perfect complement to rich desserts. Our Pistachio Cream Stout would pair well with pie—especially pecan pie–and anything chocolate. I have a feeling that this beer would go well with the savory smoked flavor of the turkey as well. There. The list is complete, and now I am really thirsty.

   Now for the latest offerings from the brewhouse. As you have undoubtedly figured out, both the Imperial Red and the Pistachio Cream Stout are available at OBB. By the time you read this, our latest barrel-aged beer will also be on tap. I added some dark Belgian candi syrup and a little yeast to a bourbon barrel rinsed of most of its whiskey essence, filled it with Chocolate Stout, and let the concoction age for two months. The result is a tart, dry stout with hints of cherry, plum, oak and a dash of bourbon. We call it Holiday Stout and hope you enjoy it.  

  That’s about it, I think.  But before I go grab a beer, I would like to remind you of our monthly beer meetings, which happen on the second Monday of every month, from 6-9pm. We talk about all things beer-related and offer attendees complementary snacks, reduced beer prices, sneak peaks at upcoming beers, free tours, and more. December’s meeting is Monday, December 12. We hope to see you there. Until next time…Happy Holidays! And Cheers!