Reference, Beer GuideNorthwest Beer GuideNovember 17, 2017Thanksgiving, Food Pairing, Northwest Beer Guide, Idaho Beer Guide, Oregon Beer Guide, Washington Beer GuideComment

Northwest Beer Guide: Thanksgiving Pairing: 2017: Beer with (or on) the bird.

Reference, Beer GuideNorthwest Beer GuideNovember 17, 2017Thanksgiving, Food Pairing, Northwest Beer Guide, Idaho Beer Guide, Oregon Beer Guide, Washington Beer GuideComment

Light, dark, deep-fried, brined, upside down. No, these aren't the words to describe an episode of Stranger Things, the next Star Wars installment, or an onion ring. These are, of course, the words to sum up what comes to mind when recalling a thoughtfully-prepared Thanksgiving turkey. To the lapsed-omnivores out there, we suggest you experiment with our pairing suggestions and let us know what worked.

The following is a list of beers to pair with the most American of Thanksgiving traditions, turkey. Some protest and argue a hearty spaghetti and meatballs or tofu are great options for the day of reckoning. Hopefully, our poultry-inspired pairings perform admirably as they attempt to compliment your alternate entrees.

But first, let’s talk about brine’ing (brining?).

Turkey is a low-fat, low cholesterol poultry. Which probably explains why Jenny-O is making a killing on frozen patties, during the summers. It also explains why so many Thanksgivings are ruined when someone overcooks their bird. So whether you’ve never heard of brining or have heard of this practice and never tried, we have the following recipes to use and avoid serving guests a dry bird.

Step 1. Set aside at least 8 hours prior to cooking, in order to allow all the moisture, salt, and other ingredients to be absorbed.
Step 2. Choose from one of the following recipes.

Betty Crocker. This is a more traditional approach that doesn't require you to be 21.
Martha Stewart. Similar but of course a bit of panache (and a few extra ingredients) to boot!
Home Brew Chef’s Beer Brined Turkey. One of our favorites.
The Beeroness’ Beer Brined Turkey. Another favorite of ours and it doesn't ask much of you in beer.

Step 3. If you’ve chosen either option 3 or 4 we suggest the following breweries and their beers. If you are living in of the major metropolitan cities, in the Pacific Northwest, consider some of the following options.

Home Brew Chef’s Recipe - 128 ounces / 2 64-ounce growlers

Consult your local brewery/growler-to-go for their current selection of Amber Ales.

Amber Ale
English-style Pale Ale
American Pale Ale

Beeroness’ Recipe - 40 ounces / 5 cups

Brown Ale (e.g. Rogue Hazelnut)
Idaho. Boise Burn One Brown *subject to availability http://www.boisebrewing.com/tap-list/
Oregon. GoodLife 29er Brown Ale. https://www.goodlifebrewing.com/29er-brown-ale/
Washington. Stoup Downtown London Brown *subject to availability http://www.stoupbrewing.com/beers/

From the brewery mailbag, Georgetown alternatively suggests trying their Rogers Pilsner, instead of using a Pale Ale (English-style/American-style), Amber Ale, or Brown Ale.

Ready to cook? How about rinsing the bird off and drying it off?

Having soaked in a bath for hours (or days) it’s time to remove, rinse, and dry before proceeding with cooking. If you want a moist turkey, that will look more like a burn-victim than something you'd Instagram, turn the bird upside down. Or don't because this is your bird. Whether you go with the inverted roast or the traditional, here are some suggestions to pair with your supermarket kill.