The Great American Christmas Feast: 50 States, 50 Holiday Plates, 50 Local Beers
Christmas dinner in America is not one dinner. It is tamales unwrapped on Christmas Eve, a roast resting beneath foil, cioppino passed around a crowded table, country ham carved thin, crab shells cracking, lasagna holding its shape, cookies disappearing before breakfast, and at least one casserole whose recipe begins with a bag from the freezer aisle.
This feast gives every state one holiday plate and one beer brewed on the same side of the line. It moves from roasts and seafood to breads, candy, pie, brunch, and late-night party food. The point is not to crown an official state Christmas dish. It is to build fifty specific pairing problems—and solve each with a local pour.
1. Alabama — Cornbread dressing with smoked sausage
Place at the feast: The Christmas sideboard
Bake the dressing wide and shallow so crisp edges frame a tender center. Smoked sausage adds bass notes, while celery, onion, sage, and coarse cornbread keep the pan recognizably Southern.
Take the Causeway
Brewed by Fairhope Brewing Company
The feast pour is Take the Causeway: IPA bitterness against sausage, butter, and crisp cornbread.
BAR NOTES
Why it works: Take the Causeway earns this Christmas pour because ipa bitterness against sausage, butter, and crisp cornbread. Its american ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Pour after the first spoonful, when sausage fat and gravy have coated the palate. Citrus and pine restore contrast, while the beer has enough malt to stay beside the browned crust.
2. Alaska — Smoked salmon and reindeer-sausage board
Place at the feast: The fireside first course
Arrange smoked salmon, sliced reindeer sausage, rye crisps, mustard, pickles, and dill as a cold-weather grazing board. Keep the portions small; smoke and salt should open Christmas dinner rather than replace it.
Smoked Porter
Brewed by Alaskan Brewing Company
The feast pour is Smoked Porter: Smoked porter with northern smoke, rye, and mustard.
BAR NOTES
Why it works: Smoked Porter earns this Christmas pour because smoked porter with northern smoke, rye, and mustard. Its smoked porter structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Let the porter warm slightly but not to room temperature. Roast and restrained smoke meet both proteins, while mustard and pickles provide the acidity a dark, savory pairing needs.
3. Arizona — Red-chile posole with tamales
Place at the feast: The Christmas Eve bowl
Serve a modest bowl of red-chile posole beside one well-steamed tamale, with cabbage, radish, lime, and oregano at the table. The garnishes keep a rich, long-simmered combination vivid.
Spellbinder
Brewed by Wren House Brewing Company
The feast pour is Spellbinder: Hazy IPA for red chile, masa, and bright garnishes.
BAR NOTES
Why it works: Spellbinder earns this Christmas pour because hazy ipa for red chile, masa, and bright garnishes. Its hazy ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Soft citrus complements chile without making the heat feel angular, and carbonation clears pork and masa. Lime, cabbage, and radish keep the hazy beer from turning the whole bowl sweet.
4. Arkansas — Smoked ham with red-eye gravy
Place at the feast: The centerpiece
Carve the ham thin and use red-eye gravy as a salty, coffee-dark accent rather than a flood. Biscuits and a sharp relish give the concentrated pork somewhere useful to go.
Love Honey Bock
Brewed by Lost Forty Brewing
The feast pour is Love Honey Bock: Honey bock for cured ham, coffee, and biscuits.
BAR NOTES
Why it works: Love Honey Bock earns this Christmas pour because honey bock for cured ham, coffee, and biscuits. Its honey bock structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Toasted malt settles naturally beside biscuits and browned ham, while a restrained honey impression rounds coffee bitterness. Keep the gravy judicious so salt never flattens the beer.
5. California — Christmas cioppino
Place at the feast: The communal pot
Build the tomato-wine broth first, then add clams, mussels, firm fish, and crab in the order each needs. Garlic toast is not decorative; it is the final utensil.
Sierra Nevada Pale Ale
Brewed by Sierra Nevada Brewing Co.
The feast pour is Sierra Nevada Pale Ale: Pale ale for tomato broth, shellfish, and garlic toast.
BAR NOTES
Why it works: Sierra Nevada Pale Ale earns this Christmas pour because pale ale for tomato broth, shellfish, and garlic toast. Its american pale ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrus hops lift tomato, herbs, and sweet shellfish while bitterness clears olive oil and garlic bread. The pale ale stays dry enough to respect a broth with many voices.
6. Colorado — Bison roast with green-chile jus
Place at the feast: The mountain centerpiece
Roast bison no further than necessary, slice it thin, and spoon green-chile jus around rather than over the meat. Charred onions and potatoes make the lean roast feel properly festive.
Slow Pour Pils
Brewed by Bierstadt Lagerhaus
The feast pour is Slow Pour Pils: Crisp pilsner for lean roast, chile, and charred onion.
BAR NOTES
Why it works: Slow Pour Pils earns this Christmas pour because crisp pilsner for lean roast, chile, and charred onion. Its german-style pilsner structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Herbal hops sharpen green chile while carbonation clears jus and potatoes. Because bison is lean, the lager refreshes without burying the meat beneath alcohol, sweetness, or excessive roast.
7. Connecticut — Roast beef with Yorkshire pudding
Place at the feast: The formal centerpiece
Rest the roast long enough to protect its juices, then give every plate a Yorkshire pudding with crisp walls and a tender center. Horseradish cream supplies the necessary spark.
Gather
Brewed by Fox Farm Brewery
The feast pour is Gather: Pilsner for roast beef, pudding, and horseradish cream.
BAR NOTES
Why it works: Gather earns this Christmas pour because pilsner for roast beef, pudding, and horseradish cream. Its german-style pilsner structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Soft grain meets the pudding while floral bitterness cleans beef fat and gravy. The crisp finish leaves room for horseradish to bloom without starting a contest with aggressive hops.
8. Delaware — Peach cobbler with brown-butter biscuits
Place at the feast: The warm dessert
Use frozen summer peaches unapologetically when good fresh fruit is gone. Brown-butter biscuit topping, lemon, and restrained sugar turn the cobbler into a winter dessert rather than canned nostalgia.
SeaQuench Ale
Brewed by Dogfish Head Craft Brewery
The feast pour is SeaQuench Ale: Tart wheat beer for peach, lemon, and buttery crust.
BAR NOTES
Why it works: SeaQuench Ale earns this Christmas pour because tart wheat beer for peach, lemon, and buttery crust. Its session sour ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrusy acidity restores the peach’s brightness while salinity and carbonation cut brown butter and cream. Serve the cobbler warm and the beer cold enough to keep dessert lively.
9. Florida — Mojo-roasted pork
Place at the feast: The citrus centerpiece
Marinate pork with sour orange, garlic, oregano, and cumin, then roast until the exterior caramelizes and the interior pulls apart in juicy pieces. Black beans make a better partner than heavy gravy.
Jai Alai IPA
Brewed by Cigar City Brewing
The feast pour is Jai Alai IPA: Florida IPA for sour orange, garlic, and crisp pork edges.
BAR NOTES
Why it works: Jai Alai IPA earns this Christmas pour because florida ipa for sour orange, garlic, and crisp pork edges. Its american ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Orange-forward hops connect directly with mojo, while firm bitterness clears rendered pork and caramelized edges. Beans and rice temper the beer so the pairing stays useful through the whole plate.
10. Georgia — Pecan pie with a salted crust
Place at the feast: The dessert table anchor
Toast the pecans before filling the pie and salt the crust enough to challenge the syrup. Thin slices are a feature, not an admission of weakness, after a full Christmas dinner.
420 Extra Pale Ale
Brewed by SweetWater Brewing Company
The feast pour is 420 Extra Pale Ale: Extra pale ale for toasted pecans and caramel filling.
BAR NOTES
Why it works: 420 Extra Pale Ale earns this Christmas pour because extra pale ale for toasted pecans and caramel filling. Its extra pale ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Bright citrus trims the filling while a dry finish clears butter and nuts. The beer’s modest malt supports caramelized flavors without behaving like another scoop of vanilla ice cream.
11. Hawaii — Kalua-style pork with cabbage
Place at the feast: The island centerpiece
Slow-roast seasoned pork until it shreds easily, then fold tender cabbage through the savory juices. Rice, lomi-style tomato, and fresh fruit provide color and relief around the rich meat.
Big Wave Golden Ale
Brewed by Kona Brewing Hawaiʻi
The feast pour is Big Wave Golden Ale: Golden ale for smoky pork, cabbage, and warm-weather feasting.
BAR NOTES
Why it works: Big Wave Golden Ale earns this Christmas pour because golden ale for smoky pork, cabbage, and warm-weather feasting. Its golden ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Gentle fruit complements mild smoke while sprightly carbonation clears pork and pan juices. The beer remains refreshing at an outdoor Christmas table and stays friendly with rice and vegetables.
12. Idaho — Prime rib with scalloped potatoes
Place at the feast: The double-feature centerpiece
Give the prime rib a peppery crust and keep the scalloped potatoes creamy rather than cemented. A bitter green salad is the quiet structural engineer holding this plate together.
Sweetgrass Pale Ale
Brewed by Grand Teton Brewing
The feast pour is Sweetgrass Pale Ale: Pale ale for beef crust, browned potato, and cream.
BAR NOTES
Why it works: Sweetgrass Pale Ale earns this Christmas pour because pale ale for beef crust, browned potato, and cream. Its american pale ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrus and moderate bitterness cut beef fat and dairy, while pale malt meets the browned potato edges. The beer supplies contrast without abandoning the roast for a louder agenda.
13. Illinois — Italian beef Christmas sandwiches
Place at the feast: The open-house tray
Pile thin beef and peppers into sturdy rolls, offering hot giardiniera and jus at the side so guests control both heat and structural collapse. Cut the sandwiches party-size.
Daisy Cutter
Brewed by Half Acre Beer Co.
The feast pour is Daisy Cutter: Pale ale for jus, peppers, giardiniera, and beef.
BAR NOTES
Why it works: Daisy Cutter earns this Christmas pour because pale ale for jus, peppers, giardiniera, and beef. Its american pale ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Bright hops amplify peppers and pickled vegetables, while bitterness clears beef and soaked bread. A balanced malt base keeps the sandwich from making the beer feel sharp or weightless.
14. Indiana — Hoosier sugar cream pie
Place at the feast: The heritage dessert
Bake the filling until it trembles rather than sloshes, then let the pie cool completely. Nutmeg, vanilla, and a properly salted crust prevent the cream and sugar from tasting flat.
Zombie Dust
Brewed by 3 Floyds Brewing
The feast pour is Zombie Dust: Pale ale for custard, nutmeg, and caramelized top.
BAR NOTES
Why it works: Zombie Dust earns this Christmas pour because pale ale for custard, nutmeg, and caramelized top. Its american pale ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrus and bitterness draw a clean line through sweet cream while malt meets the browned surface. A small pour keeps hops from overwhelming the pie’s quiet vanilla and spice.
15. Iowa — Glazed ham balls
Place at the feast: The buffet wildcard
Mix ground ham and pork gently, bake the balls until browned, and glaze with mustard, vinegar, and brown sugar. They should taste savory first and sweet only at the finish.
Pseudo Sue
Brewed by Toppling Goliath Brewing Co.
The feast pour is Pseudo Sue: Pale ale for salty ham and sharp-sweet glaze.
BAR NOTES
Why it works: Pseudo Sue earns this Christmas pour because pale ale for salty ham and sharp-sweet glaze. Its american pale ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrus joins mustard and vinegar while bitterness clears pork fat and brown sugar. The dry finish lets one tidy buffet bite lead to another without coating the palate.
16. Kansas — Burnt ends with green-bean casserole
Place at the feast: The prairie holiday plate
Serve deeply barked brisket cubes beside a green-bean casserole with actual mushroom flavor and a crisp onion top. Sauce belongs in a small bowl, not poured over the entire operation.
Ad Astra Amber Ale
Brewed by Free State Brewing Co.
The feast pour is Ad Astra Amber Ale: Amber ale for bark, smoke, mushrooms, and fried onion.
BAR NOTES
Why it works: Ad Astra Amber Ale earns this Christmas pour because amber ale for bark, smoke, mushrooms, and fried onion. Its american amber ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Toasted malt meets beef bark and browned onions while enough bitterness clears fat and cream. The beer bridges smokehouse intensity and casserole comfort without making either taste like dessert.
17. Kentucky — Country ham with bourbon balls
Place at the feast: The savory-to-sweet handoff
Carve country ham paper-thin, serve it with biscuits and mustard, then bring out dark-chocolate bourbon balls later. Treating them as separate courses keeps salt, sugar, and alcohol legible.
Kentucky Bourbon Barrel Ale
Brewed by Lexington Brewing & Distilling Co.
The feast pour is Kentucky Bourbon Barrel Ale: Bourbon-barrel ale in a small pour for ham and chocolate.
BAR NOTES
Why it works: Kentucky Bourbon Barrel Ale earns this Christmas pour because bourbon-barrel ale in a small pour for ham and chocolate. Its american strong ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Oak and caramel can meet cured pork, biscuit, and dark chocolate, but strength is the controlling variable. Pour four ounces, keep water close, and let mustard interrupt the sweetness.
18. Louisiana — Shrimp-and-andouille gumbo
Place at the feast: The long-simmered pot
Build the roux patiently, cook the trinity thoroughly, and add shrimp late enough to remain tender. Rice, scallions, and filé at the table let each bowl find its balance.
Turbodog
Brewed by Abita Brewing Company
The feast pour is Turbodog: Brown ale for dark roux, andouille, and shellfish.
BAR NOTES
Why it works: Turbodog earns this Christmas pour because brown ale for dark roux, andouille, and shellfish. Its brown ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Cocoa-like malt follows the roux and sausage smoke while mild bitterness clears fat. Shrimp and scallion keep the dark pairing lifted, and restrained heat protects the beer’s softer flavors.
19. Maine — Lobster and seafood chowder
Place at the feast: The coastal bowl
Keep the chowder loose enough to remain soup, with lobster and other seafood in recognizable pieces. Potato and cream provide comfort; thyme and a clean broth protect the catch.
Allagash White
Brewed by Allagash Brewing Company
The feast pour is Allagash White: Witbier for lobster, cream, thyme, and sweet shellfish.
BAR NOTES
Why it works: Allagash White earns this Christmas pour because witbier for lobster, cream, thyme, and sweet shellfish. Its belgian-style witbier structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Orange peel and coriander lift the seafood while wheat and carbonation clear cream. The bright beer supplies the freshness chowder often loses when butter and potato take command.
20. Maryland — Crab cakes with mustard sauce
Place at the feast: The Chesapeake first course
Use enough binder to hold generous crab together and no more. A hard sear, lemon, and sharp mustard sauce should frame sweet meat rather than disguise it under filler.
Duckpin Pale Ale
Brewed by Union Craft Brewing
The feast pour is Duckpin Pale Ale: Pale ale for crab, mustard, lemon, and browned crust.
BAR NOTES
Why it works: Duckpin Pale Ale earns this Christmas pour because pale ale for crab, mustard, lemon, and browned crust. Its american pale ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrus hops echo lemon while bitterness clears the seared exterior and sauce. The beer is assertive enough for Old Bay-style seasoning but restrained enough to preserve crab sweetness.
21. Massachusetts — Roast goose with crisp potatoes
Place at the feast: The old-school centerpiece
Prick and roast the goose carefully so fat renders and the skin turns crisp. Potatoes cooked in a measured share of that fat make extravagance useful; tart fruit sauce restores balance.
Fort Point
Brewed by Trillium Brewing Company
The feast pour is Fort Point: Pale ale for rich goose, crisp skin, and tart fruit.
BAR NOTES
Why it works: Fort Point earns this Christmas pour because pale ale for rich goose, crisp skin, and tart fruit. Its american pale ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Firm bitterness is valuable against goose fat, while citrus connects with cranberry or apple sauce. Pale malt supports potatoes and browned skin without duplicating their richness.
Keep drinking through the complete Massachusetts beer guide →
22. Michigan — Beef pasties with cherry relish
Place at the feast: The handheld supper
Fill sturdy pastry with beef, potato, rutabaga, and onion, then serve a tart Michigan cherry relish beside it. The fruit should sharpen the pasty, not turn it into dessert.
Two Hearted Ale
Brewed by Bell’s Brewery
The feast pour is Two Hearted Ale: Two Hearted for beef, pastry, root vegetables, and cherry.
BAR NOTES
Why it works: Two Hearted Ale earns this Christmas pour because two hearted for beef, pastry, root vegetables, and cherry. Its american ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Grapefruit and pine clear buttery crust while sturdy malt supports beef and roots. Cherry relish gives the IPA a bright bridge, keeping the handheld supper from feeling uniformly brown.
23. Minnesota — Tater tot hotdish with lefse
Place at the feast: The casserole
Keep the filling savory, the vegetables distinct, and the tots in a single exposed layer so they actually crisp. Warm lefse at the side can mop up sauce or carry leftovers tomorrow.
Furious
Brewed by Surly Brewing Co.
The feast pour is Furious: Furious IPA for crisp tots, creamy filling, and browned beef.
BAR NOTES
Why it works: Furious earns this Christmas pour because furious ipa for crisp tots, creamy filling, and browned beef. Its american ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrus and assertive bitterness cut dairy, beef, and fried potato while carbonation refreshes the soft filling. A moderate pour prevents the IPA from shouting over the lefse.
24. Mississippi — Caramel layer cake
Place at the feast: The centerpiece dessert
Bake tender but sturdy cake layers and cook the caramel icing until glossy and spreadable. Salt is essential; without it, a proud Southern Christmas cake becomes a wall of sugar.
Southern Pecan
Brewed by Lazy Magnolia Brewery
The feast pour is Southern Pecan: Pecan brown ale for caramel, toasted nuts, and buttery cake.
BAR NOTES
Why it works: Southern Pecan earns this Christmas pour because pecan brown ale for caramel, toasted nuts, and buttery cake. Its pecan nut brown ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Nutty malt mirrors the icing’s cooked-sugar depth while roast reins in sweetness. Serve a narrow slice so the beer can reveal caramel rather than merely survive it.
25. Missouri — Toasted ravioli with marinara
Place at the feast: The party starter
Fry breaded ravioli until audibly crisp, shower them lightly with cheese, and keep marinara hot for dipping. They are an appetizer, even if everyone quietly assembles an entire dinner from them.
Tank 7
Brewed by Boulevard Brewing Co.
The feast pour is Tank 7: Farmhouse ale for fried pasta, cheese, tomato, and herbs.
BAR NOTES
Why it works: Tank 7 earns this Christmas pour because farmhouse ale for fried pasta, cheese, tomato, and herbs. Its farmhouse ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Peppery fermentation brightens tomato and Italian herbs while high carbonation clears breading and cheese. The dry beer keeps the platter moving instead of adding more weight to it.
26. Montana — Elk roast with huckleberry sauce
Place at the feast: The mountain centerpiece
Cook lean elk carefully, rest it well, and slice across the grain. A tart huckleberry sauce and roasted roots give the meat winter depth without burying it beneath sweetness.
Moose Drool
Brewed by Big Sky Brewing Company
The feast pour is Moose Drool: Brown ale for game, dark berry, and roasted roots.
BAR NOTES
Why it works: Moose Drool earns this Christmas pour because brown ale for game, dark berry, and roasted roots. Its american brown ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Toasted malt and cocoa deepen elk and caramelized vegetables, while restrained bitterness keeps the fruit sauce taut. The berries prevent this earthy pairing from becoming too dark or severe.
27. Nebraska — Runza wreath
Place at the feast: The pull-apart centerpiece
Arrange individual beef, cabbage, and onion runzas in a ring for the holiday table, keeping the dough thin enough that filling remains the point. Mustard and pickles cut the soft richness.
Certified Evil Imperial Oatmeal Stout
Brewed by Lucky Bucket Brewing
The feast pour is Certified Evil Imperial Oatmeal Stout: Imperial oatmeal stout in a tasting pour with beef and browned dough.
BAR NOTES
Why it works: Certified Evil Imperial Oatmeal Stout earns this Christmas pour because imperial oatmeal stout in a tasting pour with beef and browned dough. Its imperial oatmeal stout structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Roast and oats suit beef, cabbage, and baked crust, but 9.2 percent alcohol is larger than the pastry. A small pour and sharp mustard keep the combination from becoming leaden.
28. Nevada — Prime rib with shrimp cocktail
Place at the feast: The casino-supper duo
Serve rosy prime rib with a cold, properly spicy shrimp cocktail rather than merging surf and turf under one cream sauce. Horseradish connects the two halves of the plate.
Revision IPA
Brewed by Revision Brewing Company
The feast pour is Revision IPA: Desert IPA for beef fat, horseradish, and cocktail sauce.
BAR NOTES
Why it works: Revision IPA earns this Christmas pour because desert ipa for beef fat, horseradish, and cocktail sauce. Its american ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrus hops lift shrimp and tomato while resinous bitterness clears beef fat. Horseradish provides the bridge, and a measured pour prevents the IPA from erasing delicate shellfish.
29. New Hampshire — Maple-glazed ham
Place at the feast: The centerpiece
Brush maple glaze on late so it lacqueres rather than burns. Mustard, cider vinegar, and black pepper keep the sweetness attached to savory ham and make excellent sandwich leftovers.
Alexandr
Brewed by Schilling Beer Co.
The feast pour is Alexandr: Czech pilsner for maple, mustard, and cured pork.
BAR NOTES
Why it works: Alexandr earns this Christmas pour because czech pilsner for maple, mustard, and cured pork. Its czech-style pilsner structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Soft grain complements the glaze while floral bitterness trims maple and fat. Carbonation restores contrast after each salty bite, leaving mustard and black pepper cleanly defined.
Keep drinking through the complete New Hampshire beer guide →
30. New Jersey — Christmas lasagna
Place at the feast: The red-sauce centerpiece
Layer pasta, ragù, ricotta, mozzarella, and sauce with enough restraint that the slice stands without becoming dry. A bitter salad earns its place beside all that cheese.
Head High
Brewed by Kane Brewing Company
The feast pour is Head High: Pale ale for tomato, browned cheese, sausage, and herbs.
BAR NOTES
Why it works: Head High earns this Christmas pour because pale ale for tomato, browned cheese, sausage, and herbs. Its american ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrus lifts tomato and basil while bitterness clears melted cheese and meat. Balanced malt supports pasta and caramelized edges, keeping the pairing robust without doubling the lasagna’s heaviness.
31. New Mexico — Red-and-green chile tamales
Place at the feast: The Christmas Eve platter
Serve both red-chile pork and green-chile cheese tamales, steamed until the masa is tender and easily releases from the husk. Cabbage slaw and lime bring necessary snap.
Happy Camper IPA
Brewed by Santa Fe Brewing Company
The feast pour is Happy Camper IPA: IPA for chile, masa, cheese, and bright slaw.
BAR NOTES
Why it works: Happy Camper IPA earns this Christmas pour because ipa for chile, masa, cheese, and bright slaw. Its india pale ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrus hops complement both sauces while carbonation clears masa and cheese. Keep the heat flavorful rather than punitive, because extreme chile makes hop bitterness feel harsher than intended.
32. New York — New York cheesecake
Place at the feast: The skyline dessert
Bake the cheesecake low and slow, chill it fully, and serve modest wedges with tart cherry or cranberry. The texture should be dense and smooth, not disguised under excessive toppings.
Brooklyn Lager
Brewed by Brooklyn Brewery
The feast pour is Brooklyn Lager: Amber lager for browned crust, tangy cheese, and tart fruit.
BAR NOTES
Why it works: Brooklyn Lager earns this Christmas pour because amber lager for browned crust, tangy cheese, and tart fruit. Its amber lager structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Toasted malt follows the crust while carbonation and gentle bitterness clear the dense filling. Tart fruit creates a bright bridge and keeps the lager from seeming too soft.
33. North Carolina — Pulled-pork barbecue with sweet potato pie
Place at the feast: The smoke-to-sweet plate
Dress chopped or pulled pork with the local sauce tradition you actually trust, add crisp slaw, and save the sweet potato pie for later. Smoke, acid, crunch, and spice should arrive before sugar.
Hoppyum IPA
Brewed by Foothills Brewing
The feast pour is Hoppyum IPA: IPA for smoke, vinegar, slaw, and caramelized pork edges.
BAR NOTES
Why it works: Hoppyum IPA earns this Christmas pour because ipa for smoke, vinegar, slaw, and caramelized pork edges. Its american ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrus and bitterness sharpen vinegar and clear pork fat, while sturdy malt supports bark. Slaw refreshes the pairing and leaves the dessert free to begin a new course.
Keep drinking through the complete North Carolina beer guide →
34. North Dakota — Knoephla soup with krumkake
Place at the feast: The supper-and-cookie pairing
Keep the potato-and-dumpling soup brothy enough to ladle, then offer crisp krumkake after the bowls are cleared. One brings dairy-rich comfort; the other brings fragile caramelized crunch.
Ectogasm IPA
Brewed by Drekker Brewing
The feast pour is Ectogasm IPA: Hazy IPA for creamy soup, potato, and a crisp sweet finish.
BAR NOTES
Why it works: Ectogasm IPA earns this Christmas pour because hazy ipa for creamy soup, potato, and a crisp sweet finish. Its new england ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Rounded citrus cuts cream while carbonation refreshes dumplings and potato. Save the krumkake for the final sips, when its delicate sweetness can soften the beer’s remaining bitterness.
Keep drinking through the complete North Dakota beer guide →
35. Ohio — Buckeyes
Place at the feast: The candy tin
Use salted peanut butter and dark chocolate, roll the centers small, and preserve the uncovered circle that gives the candy its name. Chill them, but let them soften slightly before serving.
Head Hunter IPA
Brewed by Fat Head’s Brewery
The feast pour is Head Hunter IPA: West Coast IPA for peanut butter, chocolate, and salt.
BAR NOTES
Why it works: Head Hunter IPA earns this Christmas pour because west coast ipa for peanut butter, chocolate, and salt. Its west coast ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Grapefruit and pine cut dense peanut fat while firm bitterness meets dark cocoa. The candy must stay bite-size; otherwise sweetness and hops turn an elegant contrast into a wrestling match.
36. Oklahoma — Chicken-fried steak with cream gravy
Place at the feast: The maximalist supper
Pound the steak evenly, build a craggy crust, and keep the cream gravy peppery and pourable. Pickles or a sharp salad are not optional decoration on this rich plate.
F5 IPA
Brewed by COOP Ale Works
The feast pour is F5 IPA: American IPA for fried crust, gravy, and black pepper.
BAR NOTES
Why it works: F5 IPA earns this Christmas pour because american ipa for fried crust, gravy, and black pepper. Its american ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrus and assertive bitterness cut frying fat and cream, while carbonation lifts the crust. Pickles give the beer an acidic ally and prevent gravy from coating every subsequent bite.
37. Oregon — Dungeness crab with drawn butter
Place at the feast: The Pacific centerpiece
Crack and clean the crab before it reaches a crowded table, then serve lemon, drawn butter, bread, and little else. Sweet shellfish needs ceremony more than culinary interference.
Black Butte Porter
Brewed by Deschutes Brewery
The feast pour is Black Butte Porter: Porter for sweet crab, browned butter, and winter depth.
BAR NOTES
Why it works: Black Butte Porter earns this Christmas pour because porter for sweet crab, browned butter, and winter depth. Its porter structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Dry roast and cocoa create a surprising contrast with sweet crab while lemon stops the combination from turning muddy. Use butter lightly and keep the porter modestly cool.
38. Pennsylvania — Roast pork with apple-and-onion gravy
Place at the feast: The Pennsylvania Dutch centerpiece
Roast the pork over onions, then build a savory gravy with tart apple and pan juices. Mashed potatoes or filling catch the sauce; sauerkraut supplies sharpness at the edge.
Yuengling Traditional Lager
Brewed by D. G. Yuengling & Son
The feast pour is Yuengling Traditional Lager: Amber lager for pork crust, apple, onion, and gravy.
BAR NOTES
Why it works: Yuengling Traditional Lager earns this Christmas pour because amber lager for pork crust, apple, onion, and gravy. Its american amber lager structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Toasted malt meets the roast and browned onion while crisp carbonation clears gravy. Apple and sauerkraut bring acidity, ensuring this malt-friendly plate never becomes uniformly sweet or soft.
Keep drinking through the complete Pennsylvania beer guide →
39. Rhode Island — Stuffed clams
Place at the feast: The coastal appetizer
Pack quahog shells with chopped clam, breadcrumbs, garlic, herbs, and just enough cured pork for savoriness. Bake until the tops brown, then finish with lemon at the table.
Narragansett Lager
Brewed by Narragansett Beer
The feast pour is Narragansett Lager: Narragansett Lager for clams, crumbs, pork, and lemon.
BAR NOTES
Why it works: Narragansett Lager earns this Christmas pour because narragansett lager for clams, crumbs, pork, and lemon. Its american lager structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Clean grain supports breadcrumbs while carbonation clears butter and cured pork. Floral hops and lemon sharpen the clam, keeping a compact baked appetizer bright enough for another round.
Keep drinking through the complete Rhode Island beer guide →
40. South Carolina — Shrimp and grits
Place at the feast: The Lowcountry brunch plate
Cook the grits until creamy but still tasting of corn, then spoon over shrimp, pan sauce, scallion, and restrained bacon. Hot sauce should brighten rather than dominate the bowl.
Gose
Brewed by Westbrook Brewing Company
The feast pour is Gose: Gose for shrimp, creamy grits, bacon, and hot sauce.
BAR NOTES
Why it works: Gose earns this Christmas pour because gose for shrimp, creamy grits, bacon, and hot sauce. Its gose structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Lemony tartness and salinity reinforce the shrimp while carbonation clears dairy and pork. The beer acts almost like seasoning, giving soft grits the bright edge they need.
Keep drinking through the complete South Carolina beer guide →
41. South Dakota — Chislic with garlic salt
Place at the feast: The toothpick course
Fry or grill cubes of seasoned meat quickly so the centers stay juicy, then serve them hot with garlic salt, crackers, and toothpicks. This is social food with a narrow freshness window.
Lion’s Paw Lager
Brewed by Fernson Brewing Company
The feast pour is Lion’s Paw Lager: Lager for seared meat, salt, garlic, and crisp edges.
BAR NOTES
Why it works: Lion’s Paw Lager earns this Christmas pour because lager for seared meat, salt, garlic, and crisp edges. Its american lager structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Clean grain respects the meat while floral hops lift garlic and pepper. Carbonation clears frying fat, and the lager remains refreshingly simple beside a snack designed for repeated picking.
Keep drinking through the complete South Dakota beer guide →
42. Tennessee — Country ham with banana pudding
Place at the feast: The Christmas buffet arc
Carve salty country ham thin for biscuits, then bring out banana pudding after the savory plates disappear. Vanilla wafers need time to soften, but not enough to dissolve into anonymous paste.
Tiny Bomb
Brewed by Wiseacre Brewing Company
The feast pour is Tiny Bomb: Pilsner for cured ham, biscuits, vanilla, and banana.
BAR NOTES
Why it works: Tiny Bomb earns this Christmas pour because pilsner for cured ham, biscuits, vanilla, and banana. Its american pilsner structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Floral bitterness and carbonation excel with ham and butter, while soft grain can follow the meal toward wafers and custard. Keep the dessert serving restrained so the transition stays believable.
43. Texas — Tamales with a bowl of chili
Place at the feast: The all-day Christmas spread
Unwrap well-steamed tamales beside a modest bowl of chile-forward beef chili, with onion, lime, and hot sauce available. Masa softens the stew; fresh garnish prevents carbohydrate fog.
Electric Jellyfish
Brewed by Pinthouse Brewing
The feast pour is Electric Jellyfish: Hazy IPA for beef, chile, masa, and lime.
BAR NOTES
Why it works: Electric Jellyfish earns this Christmas pour because hazy ipa for beef, chile, masa, and lime. Its hazy ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Tropical hops complement dried and fresh chile while substantial bitterness clears beef and masa. Lime and onion keep the pairing animated, and moderate heat protects the beer from abrasion.
44. Utah — Funeral potatoes with a cornflake crust
Place at the feast: The casserole
Bake hash browns, cheese, sour cream, and onion beneath an unapologetically crunchy cornflake lid. The edges should bubble, the top should crackle, and the serving spoon should stand ready.
Hop Rising
Brewed by Squatters Craft Beers
The feast pour is Hop Rising: Double IPA in a small pour for cheese, cream, and fried potato.
BAR NOTES
Why it works: Hop Rising earns this Christmas pour because double ipa in a small pour for cheese, cream, and fried potato. Its double ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Tropical hops lift onion while powerful bitterness cuts cheese and dairy. Nine-percent strength makes portion size decisive, so use a tasting glass and let the casserole remain the spectacle.
45. Vermont — Maple-apple crisp
Place at the feast: The orchard dessert
Use tart apples, oats, butter, and enough maple to perfume the filling without drowning the fruit. Bake until the edges bubble and the topping stays crisp beneath a small spoonful of cream.
Focal Banger
Brewed by The Alchemist
The feast pour is Focal Banger: IPA for tart apple, maple, oats, and browned butter.
BAR NOTES
Why it works: Focal Banger earns this Christmas pour because ipa for tart apple, maple, oats, and browned butter. Its american ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrus hops sharpen apple while bitterness trims maple and butter. The oat topping connects with malt, leaving the fruit brighter and the final bites less sticky than expected.
46. Virginia — Smithfield ham with peanut brittle
Place at the feast: The savory-and-sweet sequence
Slice the ham very thin and serve it with biscuits, mustard, and tart preserves. Bring out shatteringly crisp peanut brittle later, treating salt and smoke as a bridge rather than one combined bite.
Falcon Smash
Brewed by Triple Crossing Beer
The feast pour is Falcon Smash: IPA for cured ham, mustard, peanut, and caramel.
BAR NOTES
Why it works: Falcon Smash earns this Christmas pour because ipa for cured ham, mustard, peanut, and caramel. Its american ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Orange and stone-fruit hops lift preserves while bitterness clears pork and peanut fat. Sturdy malt meets biscuit and brittle, but separate courses keep the salt and sugar readable.
47. Washington — Roast salmon with apple stuffing
Place at the feast: The Northwest centerpiece
Roast a large salmon fillet just until it flakes, then serve it with a savory apple, fennel, and bread stuffing. Lemon and herbs connect the fish to a Christmas table.
Bodhizafa IPA
Brewed by Georgetown Brewing Company
The feast pour is Bodhizafa IPA: IPA for rich salmon, tart apple, fennel, and herbs.
BAR NOTES
Why it works: Bodhizafa IPA earns this Christmas pour because ipa for rich salmon, tart apple, fennel, and herbs. Its american ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Grapefruit and pine cut salmon oil while firm bitterness sharpens apple and fennel. Bread stuffing gives the beer’s malt a landing place and makes the fish feel properly festive.
48. West Virginia — Pepperoni-roll Christmas wreath
Place at the feast: The pull-apart snack
Arrange small pepperoni rolls in a wreath, brush them lightly with garlic butter, and place pickled peppers in the center. Warm bread and cured meat need acid more than extra cheese.
Big Timber IPA
Brewed by Big Timber Brewing Company
The feast pour is Big Timber IPA: Appalachian IPA for pepperoni, bread, garlic, and pickled peppers.
BAR NOTES
Why it works: Big Timber IPA earns this Christmas pour because appalachian ipa for pepperoni, bread, garlic, and pickled peppers. Its american ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Citrus and pine cut cured fat while bitterness handles garlic butter. Pickled peppers echo the hops and keep the bread-based centerpiece lively through repeated pull-apart bites.
Keep drinking through the complete West Virginia beer guide →
49. Wisconsin — Bratwurst and cheese-board supper
Place at the feast: The grazing centerpiece
Build the board with browned bratwurst, several Wisconsin cheeses, rye, mustard, pickles, apples, and something bitter and green. Variety matters more than stacking every rich element together.
Spotted Cow
Brewed by New Glarus Brewing Company
The feast pour is Spotted Cow: Spotted Cow for bratwurst, cheese, rye, and pickles.
BAR NOTES
Why it works: Spotted Cow earns this Christmas pour because spotted cow for bratwurst, cheese, rye, and pickles. Its farmhouse ale structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Soft fruit and lively carbonation freshen sausage and cheese while gentle malt meets rye. Mustard, apple, and pickles supply contrast, letting the approachable beer work across the whole board.
50. Wyoming — Venison stew with root vegetables
Place at the feast: The snow-day pot
Brown the venison in batches, simmer it gently with roots and herbs, and stop before the lean meat dries. A spoonful of tart berry preserve gives the dark broth lift.
Pako’s IPA
Brewed by Snake River Brewing
The feast pour is Pako’s IPA: Jackson IPA for game, roots, herbs, and dark broth.
BAR NOTES
Why it works: Pako’s IPA earns this Christmas pour because jackson ipa for game, roots, herbs, and dark broth. Its american ipa structure resets the palate through salt, butter, smoke, roast, spice, sugar, sauce, and holiday-scale portions without flattening the dish.
Serving note: Grapefruit and pine clear the stew’s richness while sturdy malt supports browned meat and roots. Tart fruit and herbs brighten venison, preventing the winter bowl from tasting heavy or overly earthy.
How to pour beer across a Christmas feast
Begin with the beer that protects the first bite, not the one with the most dramatic label. Pilsner, golden ale, and wheat beer are excellent around shellfish, ham, breads, potatoes, and appetizers. Pale ale and IPA earn their place when frying, roast fat, chile, smoke, or a sweet glaze needs bitterness. Amber lager and brown ale can follow browned crusts, mushrooms, nuts, and game. Porter belongs with smoke, roast, dark fruit, or dessert when lemon, pickles, mustard, or another bright element keeps the pairing awake.
Strong beer is best treated as a special course. Share barrel-aged bottles, pour double IPA in tasting glasses, put water everywhere, and give every plate enough acidity to survive the holiday richness. The perfect Christmas beer does not demand attention during the toast. It makes the food taste clearer, the table feel more generous, and the leftover sandwich sound like an excellent plan.
Keep the Great American table moving
The wrapping paper is everywhere, the last cookie is gone, and another state still has a feast worth pouring for.
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