Turkey. Great stuff. I think it’s a damn shame we tend to only eat it a couple of times a year, although not so much so that I would resort to cooking those horrible, grotesquely large “turkey breast roasts” they sell year round in supermarkets.
So, Americans, you have one of your great turkey-eating opportunities approaching next week, and if you’re a fan of matching good beer to your food, you’re probably already wondering what to pair with your bird. Lord knows there is no shortage of stories in print and online offering you advice, from wines like riesling (a safe bet) to zinfandel (whaaa?) and beers from Sam Adams Boston Lager (more safety) to Rogue Dead Guy (double whaaa?).
I’m here to tell you, though, that for your Thanksgiving table you need know only one word: Gueuze. Or rather, make that two: Oude Gueuze. Because that “old” designation means that it’s traditionally crafted, unless it’s a Cantillon Gueuze, which are all traditionally crafted and so see no need to add the “oude” modifier.
I’ve been testing beers with turkey for years, and I can assure you that nothing pairs with a roast turkey better than a dry, tart, sparkling gueuze. Even if you think you don’t like gueuze, and I know there are plenty of you out there, even among die-hard beer aficionados, one sip alongside a forkful of turkey and savoury stuffing will change your mind. Trust me.