The Brewers Association hosted a lunch for journalists on Friday to showcase a new initiative by the craft brewing trade group designed to position beer as the perfect holiday meal beverage. A panel of beer and food experts talked as the journalists tasted a traditional Thanksgiving meal that was paired with New Belgium Trippel, a golden 7.8 percent alcohol by volume Belgian style ale, and Dogfish Head Raison D'Etre, an 8 percent alcohol by volume brew that is brewed with Belgian sugars and green raisins.
Jorge de la Torre, Dean of Culinary Education at Johnson & Wales University College of Culinary Arts, said that a Thanksgiving plate full of spicy foods, gravy and stuffing is "a tough sell for a wine to match, but beer can."
Beer writer Randy Mosher said that "Beer has many more connecting points with holiday meals than wine," noting that roasted meats and the grains used in classic holiday side dishes have the same "chemistry" as beer.
Beer and cooking author Lucy Saunders urged holiday cooks to "experiment with using beer as a cooking ingredient."
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