There’s not really a season to roasting meats, but I do always crave the coziness of a whole roast bird in the cooler months. Holidays aside, it’s a super satisfying way to heat your kitchen up, infuse it with delicious aromas, and have a great feast of a meal. And the bonus, unless you happen to have a very large family, is the leftovers! Cold roast chicken is becoming a favorite of mine. You can dress it up or keep it simple. So what’s my beverage of choice with these divine leftovers? A solid American pale ale. One with a light body, bright, citrusy or piney hops, balanced–not so much an IPA with training wheels on type of pale or a fruit punch type of pale (though experiment on your own!)
In my house, beer is on almost every celebratory table, but for many Americans, Thanksgiving often leans toward wine–red, in particular. Now I have absolutely nothing against a lovely dinner with wine, but I wanted to remind everyone in their Thanksgiving planning that beer also deserves some serious consideration! I’m thankful for beer. Aren’t you?