Thanksgiving is around the corner, which means lots of comfort food, and some great fall beer. In today’s beer world, there are endless flavor options to pair with your favorite meal. It’s not just about pumpkin spice flavors this fall! We have paired up some delicious Thanksgiving recipes to compliment your Thanksgiving meal with some of our favorite beers.
Maple Candied Bacon paired with Budweiser Reserve Copper Lager
Budweiser’s Copper Lager is brewed with two-row barley and aged in real Jim Beam Bourbon barrels, for a toasty oak flavor with vanilla notes. We love this lager with some delicious maple candied bacon. Budweiser even has a delicious recipe you can use!
Makes: 12 strips
- 1 pound thick-cut smoked bacon
- 3 tablespoons maple syrup
- 3 tablespoons packed brown sugar
- 2 teaspoons coarse ground black pepper
- Pinch cayenne pepper
- Preheat the oven to 350°F and set oven rack in the middle of the oven. Line a baking sheet with aluminum foil and set a wire cooling rack over top.
- Arrange the bacon in a single layer on the rack. Bake for 10 minutes; flip bacon and cook for an additional 10 minutes.
- While bacon cooks, stir together the brown sugar, syrup, and spices. Set aside.
- Remove the pan from the oven and flip the bacon slices. Using a small spoon, spread the sugar mixture evenly over the bacon. Place the pan back in the oven and continue cooking for 20-35 minutes more; cooking time will depend on the brand of bacon you use and how crispy you like it.
- When bacon has reached desired crispiness, transfer to a piece of parchment paper in a single layer to prevent sticking. Let cool for 10 minutes; the bacon will crisp up as it cools.
Sharp Cheddar Mac and Cheese with New Belgium Oakspire
Oakspire is a limited edition collaboration between New Belgium and Knob Creek. It is a unique bourbon barrel ale aged beer with bourbon=steeped oak spirals and char from inside the barrel. With its smooth notes of toffee and vanilla, we love it with a sharp cheddar cheese. And the best comfort food with cheese? Mac and Cheese! This recipe from All Recipes uses sharp cheddar with parmesan for a mac and cheese that is perfectly gooey, and delicious with a cold glass of Oakspire.
- 8 ounces uncooked elbow macaroni
- 2 cups shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 1/2 cup breadcrumbs
- 1 pinch paprika
- Cook macaroni according to the package directions. Drain.
- In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in a large casserole dish, and pour sauce over macaroni. Stir well.
- Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Low Carb Broccoli and Cauliflower Soup with Michelob Ultra
If you are looking to keep your Thanksgiving low carb, then this recipe is for you! This soup is only 5g carbs per bowl and is even delicious reheated the next day as leftovers. Michelob Ultra is the superior light beer, with only 2.6g carbs per serving. So you can enjoy, without feeling guilty.
- 1 large broccoli
- 1 large cauliflower
- 1/2 stick butter
- 2 slices bacon diced
- 1 to 2 cloves garlic crushed
- Heat the butter in a large saucepan and fry the bacon and garlic until just cooked.
- Add the broccoli and cauliflower that has been cut into small pieces. Stir to allow the flavors to combine.
- Add enough water to cover half the saucepan. Simmer for 10 minutes covered, stirring occasionally.
- Blend to a smooth consistency with a stick blender. The smoother, the better for the children.
- If you like a creamier flavor, you can add some double creme now.
Cornbread Stuffing with New Belgium Accumulation White IPA
Light hops are the perfect pairing with some traditional stuffing and turkey. The balance of hops and malts in the Accumulation White IPA accompany the savory flavors on Thanksgiving. This recipe even has a southern twist: cornbread.
FOR THE CORNBREAD
- 1 cup yellow cornmeal, preferably organic stone ground
- ½ cup all-purpose flour or whole wheat flour
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- 1 cup plain low-fat yogurt or buttermilk
- ½cup milk
- 1 tablespoon mild honey
- 2 to 3 tablespoons unsalted butter (to taste)
FOR THE CORNBREAD AND SAGE STUFFING
- 2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter
- 1 large onion, finely chopped
- Salt to taste
- 4 stalks celery, cut in small dice
- 4 garlic cloves, minced
- 2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage
- 1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
- ½ cup finely chopped flat-leaf parsley
- Freshly ground pepper
- A double batch of cornbread (see above), crumbled you can do this in a food processor fitted with the steel blade
- ½ cup milk, or as necessary, for moistening
- 4 tablespoons unsalted butter if baking separately
- Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
- Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
- Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
- Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
- Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
- Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.
Vanilla Ice Cream with Southern Tier Imperial Cinnamon Roll Ale
This is the easiest recipe on the list: Grab your favorite pint of Vanilla ice cream and enjoy! Southern Tier’s Imperial Cinnamon Roll Ale is the perfect pairing with your favorite vanilla treat. In this brew, lightly toasted malts with subtly spicy hops blend into cinnamon flavors and creamy lactose sugar. Their coalescence is so uncannily close to fresh baked cinnamon rolls that it was impossible to name this beer anything other than Cinnamon Roll Imperial Ale!