The Great American Thanksgiving Beer Table: 50 States, 50 Holiday Plates, 50 Local Beers
A national Thanksgiving table should be more interesting than fifty photographs of turkey, mashed potatoes, and the same spoon-shaped cranberry cylinder. This one makes room for oyster dressing, wild rice, andouille, sourdough, green chile, country ham, lobster, clams, huckleberries, funeral potatoes, elk sausage, sweet potato pie, maple roots, and several casseroles capable of changing the structural integrity of a dining-room chair.
Each state contributes one holiday dish and one beer brewed on the same side of the line. It is alphabetical, not ranked, and intentionally mixes main dishes, sides, breads, appetizers, sauces, and desserts. The beer is chosen for the entire bite—roast, smoke, salt, butter, gravy, herbs, fruit, chile, starch, and sweetness—not merely for the turkey.
1. Alabama — Cornbread dressing with smoked sausage and sage
Place on the table: The dressing
Bake the dressing in a shallow pan so the top develops crisp edges while the center stays moist. Smoked sausage adds depth, but celery, onion, and sage should still taste like Thanksgiving.
Take the Causeway
Brewed by Fairhope Brewing Company
The table pour is Take the Causeway: Coastal IPA for smoky sausage and crisp cornbread edges.
BAR NOTES
Why it works: Take the Causeway earns this Thanksgiving seat because coastal ipa for smoky sausage and crisp cornbread edges. The beer’s american ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Bitterness clears sausage fat and gravy, while citrus lifts celery and herbs. Keep cranberry sauce nearby; its acidity makes both the dressing and the beer feel brighter.
2. Alaska — Smoked salmon spread with dill, capers, and rye
Place on the table: The first bite
A cold smoked-salmon spread gives the table a distinctly northern opening before turkey arrives. Keep the fish in flakes, use capers sparingly, and choose crisp rye rather than soft bread.
Smoked Porter
Brewed by Alaskan Brewing Company
The table pour is Smoked Porter: Smoked porter for salmon, rye, and cold-weather appetite.
BAR NOTES
Why it works: Smoked Porter earns this Thanksgiving seat because smoked porter for salmon, rye, and cold-weather appetite. The beer’s smoked porter structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Restrained smoke echoes the fish while roast meets rye and capers. Serve a modest pour before dinner so the porter feels like an opener rather than an early nap.
3. Arizona — Green-chile cornbread stuffing
Place on the table: The stuffing
Roasted green chile gives familiar cornbread stuffing warmth, fruit, and a little smoke. Add enough stock for tenderness, but protect a browned top that can stand beside soft turkey and gravy.
Spellbinder
Brewed by Wren House Brewing Company
The table pour is Spellbinder: Hazy IPA for green chile and cornbread sweetness.
BAR NOTES
Why it works: Spellbinder earns this Thanksgiving seat because hazy ipa for green chile and cornbread sweetness. The beer’s hazy ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Soft tropical hops complement roasted chile while carbonation clears butter and gravy. Moderate bitterness matters here because aggressive hops can turn a pleasantly warm stuffing needlessly hot.
4. Arkansas — Rice dressing with sausage, celery, and toasted pecans
Place on the table: The starch
Arkansas rice gives the holiday table a lighter-grained alternative to bread stuffing. Sausage supplies savoriness, pecans bring crunch, and celery keeps the finished dish from tasting uniformly soft.
Love Honey Bock
Brewed by Lost Forty Brewing
The table pour is Love Honey Bock: Honey bock for sausage, pecans, and Arkansas rice.
BAR NOTES
Why it works: Love Honey Bock earns this Thanksgiving seat because honey bock for sausage, pecans, and arkansas rice. The beer’s honey bock structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Toasted malt echoes nuts and browned sausage while a restrained honey note suits the grain. The clean finish handles gravy without making the already rich plate sweeter.
5. California — Sourdough stuffing with mushrooms, leeks, and herbs
Place on the table: The stuffing
Use day-old sourdough so the cubes absorb stock without collapsing. Mushrooms contribute deep savoriness, leeks add sweetness, and the bread’s natural tang keeps a buttery stuffing surprisingly alert.
Sierra Nevada Pale Ale
Brewed by Sierra Nevada Brewing Co.
The table pour is Sierra Nevada Pale Ale: Pale ale for sourdough tang and roasted mushrooms.
BAR NOTES
Why it works: Sierra Nevada Pale Ale earns this Thanksgiving seat because pale ale for sourdough tang and roasted mushrooms. The beer’s american pale ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Cascade citrus lifts herbs and leeks while measured bitterness clears butter and mushroom richness. The beer’s dry malt profile fits toasted bread without simply duplicating it.
6. Colorado — Pueblo-chile mashed potatoes
Place on the table: The potatoes
Fold roasted Pueblo chile into fluffy potatoes after mashing so the flavor stays vivid. Butter and cream soften the heat, while visible chile pieces prevent the dish from becoming anonymous green-speckled starch.
Slow Pour Pils
Brewed by Bierstadt Lagerhaus
The table pour is Slow Pour Pils: Crisp pilsner for chile, butter, and turkey gravy.
BAR NOTES
Why it works: Slow Pour Pils earns this Thanksgiving seat because crisp pilsner for chile, butter, and turkey gravy. The beer’s german-style pilsner structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Herbal hops brighten the pepper while hard carbonation clears potatoes, cream, and gravy. The lager’s restraint lets Pueblo chile remain the point instead of starting a bitterness contest.
7. Connecticut — Apple-cider gravy with sage and black pepper
Place on the table: The gravy
Reduce cider before building the gravy so apple flavor concentrates without making it watery. Sage and black pepper keep the sauce savory enough for turkey, stuffing, and roasted root vegetables.
Gather
Brewed by Fox Farm Brewery
The table pour is Gather: Pilsner for cider-bright gravy and roast turkey.
BAR NOTES
Why it works: Gather earns this Thanksgiving seat because pilsner for cider-bright gravy and roast turkey. The beer’s german-style pilsner structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Soft grain supports turkey and stuffing while floral bitterness trims apple sweetness. Carbonation resets gravy and butter, keeping a broad Thanksgiving plate from becoming sticky.
8. Delaware — Oyster dressing with celery and browned butter
Place on the table: The coastal dressing
Fold oysters into the dressing late enough to preserve their texture and briny character. Browned butter, celery, and toasted bread should frame the shellfish rather than disguise it.
SeaQuench Ale
Brewed by Dogfish Head Craft Brewery
The table pour is SeaQuench Ale: SeaQuench for oysters, butter, and toasted bread.
BAR NOTES
Why it works: SeaQuench Ale earns this Thanksgiving seat because seaquench for oysters, butter, and toasted bread. The beer’s session sour ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Lime-like acidity and salinity reinforce the oysters while cutting browned butter and gravy. The tart beer behaves like the bright squeeze of citrus the dressing otherwise lacks.
9. Florida — Mojo-roasted turkey with sour orange, garlic, and oregano
Place on the table: The turkey
A mojo rub gives turkey citrus, garlic, and herbal energy without abandoning the holiday bird. Dry the skin carefully before roasting so the marinade seasons the meat without sacrificing crispness.
Jai Alai IPA
Brewed by Cigar City Brewing
The table pour is Jai Alai IPA: Florida IPA for sour orange, garlic, and crisp turkey skin.
BAR NOTES
Why it works: Jai Alai IPA earns this Thanksgiving seat because florida ipa for sour orange, garlic, and crisp turkey skin. The beer’s american ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Orange-forward hops connect naturally with mojo while firm bitterness clears rendered skin and gravy. The beer keeps the citrus-driven main course lively through heavier side dishes.
10. Georgia — Pecan-topped sweet potato casserole
Place on the table: The sweet side
Use toasted pecans and a brown-sugar crumb instead of burying the sweet potatoes beneath a complete marshmallow weather system. Salt and spice should keep the casserole at dinner, not dessert.
420 Extra Pale Ale
Brewed by SweetWater Brewing Company
The table pour is 420 Extra Pale Ale: Extra pale ale for pecans and caramelized sweet potato.
BAR NOTES
Why it works: 420 Extra Pale Ale earns this Thanksgiving seat because extra pale ale for pecans and caramelized sweet potato. The beer’s extra pale ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Citrus lifts the sweet filling while a dry finish clears butter and brown sugar. Moderate bitterness protects the plate from sweetness without fighting cinnamon, nutmeg, or toasted nuts.
11. Hawaii — Kalua-style turkey with cabbage and pan juices
Place on the table: The turkey
Slow-roasted, lightly smoky turkey takes cues from kalua preparation while staying practical for a home oven. Cabbage catches the seasoned juices and gives the plate a savory vegetable instead of another casserole.
Big Wave Golden Ale
Brewed by Kona Brewing Hawaiʻi
The table pour is Big Wave Golden Ale: Golden ale for smoky turkey and tender cabbage.
BAR NOTES
Why it works: Big Wave Golden Ale earns this Thanksgiving seat because golden ale for smoky turkey and tender cabbage. The beer’s golden ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Gentle fruit complements the mild smoke while lively carbonation clears skin and pan juices. The beer stays light enough for warm-weather Thanksgiving and a plate full of sides.
12. Idaho — Crispy potato gratin with cheddar and chives
Place on the table: The potatoes
Slice the potatoes evenly, season every layer, and leave enough exposed surface for a browned top. Cheddar and cream add richness; chives stop the gratin from becoming pure beige heaviness.
Sweetgrass Pale Ale
Brewed by Grand Teton Brewing
The table pour is Sweetgrass Pale Ale: Pale ale for browned potato, cheddar, and cream.
BAR NOTES
Why it works: Sweetgrass Pale Ale earns this Thanksgiving seat because pale ale for browned potato, cheddar, and cream. The beer’s american pale ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Citrus and moderate bitterness cut cheese and dairy while the beer’s malt supports roasted potato. A crisp finish makes seconds possible even after gravy reaches the plate.
13. Illinois — Italian-sausage stuffing with fennel and crusty bread
Place on the table: The stuffing
Italian sausage, fennel, onion, and sturdy bread give a Chicago-minded turn to stuffing without transforming it into pizza. Brown the sausage properly and keep the fennel aromatic rather than dominant.
Daisy Cutter
Brewed by Half Acre Beer Co.
The table pour is Daisy Cutter: Pale ale for fennel sausage and toasted bread.
BAR NOTES
Why it works: Daisy Cutter earns this Thanksgiving seat because pale ale for fennel sausage and toasted bread. The beer’s american pale ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Bright hops lift fennel and herbs while balanced bitterness clears sausage fat and gravy. The pale ale has enough malt to support bread without making the stuffing seem sweeter.
14. Indiana — Persimmon pudding with warm spice
Place on the table: The dessert
Ripe persimmon gives this dense steamed-style dessert its dark fruit and custardy texture. Serve small squares warm, with lightly whipped cream rather than a heavy scoop that hides the fruit.
Zombie Dust
Brewed by 3 Floyds Brewing
The table pour is Zombie Dust: Pale ale for persimmon, spice, and caramelized edges.
BAR NOTES
Why it works: Zombie Dust earns this Thanksgiving seat because pale ale for persimmon, spice, and caramelized edges. The beer’s american pale ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Grapefruit-like hops sharpen the fruit while malt meets brown sugar and spice. Keep the pour small and the dessert warm so neither bitterness nor sweetness takes over.
15. Iowa — Sweet-corn casserole with scallions and browned butter
Place on the table: The casserole
Corn kernels, cornmeal, and browned butter create layers of sweetness and toast instead of a one-note scoop. Scallions and black pepper keep the casserole connected to the savory plate.
Pseudo Sue
Brewed by Toppling Goliath Brewing Co.
The table pour is Pseudo Sue: Pale ale for corn sweetness and browned butter.
BAR NOTES
Why it works: Pseudo Sue earns this Thanksgiving seat because pale ale for corn sweetness and browned butter. The beer’s american pale ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Citrus brightens scallion while bitterness trims butter and natural corn sugar. The beer’s clean grain character neatly links the casserole to turkey, stuffing, and gravy.
16. Kansas — Whole-wheat dinner rolls with sunflower-seed butter
Place on the table: The bread basket
Kansas wheat belongs at the table in soft, pull-apart rolls with enough whole-grain flavor to survive gravy. Sunflower-seed butter adds a local, nutty accent without turning bread into dessert.
Ad Astra Amber Ale
Brewed by Free State Brewing Co.
The table pour is Ad Astra Amber Ale: Amber ale for wheat rolls and toasted seed richness.
BAR NOTES
Why it works: Ad Astra Amber Ale earns this Thanksgiving seat because amber ale for wheat rolls and toasted seed richness. The beer’s american amber ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Toasted malt echoes the rolls and sunflower seeds while gentle bitterness clears butter and gravy. The pairing is quiet, useful, and built for repeated passes of the bread basket.
17. Kentucky — Bourbon-glazed turkey with rosemary and black pepper
Place on the table: The turkey
Reduce the bourbon glaze until it clings, then apply it late enough to avoid burned sugar. Rosemary and pepper keep the bird savory while oak and caramel deepen crisp skin.
Kentucky Bourbon Barrel Ale
Brewed by Lexington Brewing & Distilling Co.
The table pour is Kentucky Bourbon Barrel Ale: Bourbon-barrel ale beside bourbon-glazed turkey—small pour.
BAR NOTES
Why it works: Kentucky Bourbon Barrel Ale earns this Thanksgiving seat because bourbon-barrel ale beside bourbon-glazed turkey—small pour. The beer’s american strong ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Oak and caramel mirror the glaze while warming strength handles dark meat and gravy. This is a concentrated pairing, so a modest serving preserves room for the rest of dinner.
18. Louisiana — Andouille cornbread dressing with the trinity
Place on the table: The dressing
Brown the andouille before folding it into cornbread with onion, celery, and bell pepper. Stock controls the texture; cayenne should season the dressing, not punish relatives at the table.
Turbodog
Brewed by Abita Brewing Company
The table pour is Turbodog: Brown ale for andouille, cornbread, and savory spice.
BAR NOTES
Why it works: Turbodog earns this Thanksgiving seat because brown ale for andouille, cornbread, and savory spice. The beer’s brown ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Cocoa-like malt meets the sausage’s smoke while gentle roast supports browned cornbread. Moderate bitterness clears fat without amplifying cayenne across an already crowded holiday plate.
19. Maine — Lobster macaroni and cheese with buttered crumbs
Place on the table: The indulgent side
Use lobster as distinct pieces rather than expensive confetti. Sharp cheese, a loose sauce, and crisp buttered crumbs should support the sweet shellfish and keep the casserole from setting like paste.
Allagash White
Brewed by Allagash Brewing Company
The table pour is Allagash White: Witbier for lobster, cheese, and buttered crumbs.
BAR NOTES
Why it works: Allagash White earns this Thanksgiving seat because witbier for lobster, cheese, and buttered crumbs. The beer’s belgian-style witbier structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Orange peel and coriander lift the lobster while wheat and carbonation clear cheese sauce. The bright beer gives this luxurious side more life than another heavy dark pour.
20. Maryland — Hot crab dip with Old Bay and toasted baguette
Place on the table: The appetizer
Serve crab dip before the main plate, using enough cheese to bind but not enough to erase the crab. Old Bay and scallion supply identity; crisp baguette supplies necessary structure.
Duckpin Pale Ale
Brewed by Union Craft Brewing
The table pour is Duckpin Pale Ale: Pale ale for crab sweetness, cheddar, and Old Bay.
BAR NOTES
Why it works: Duckpin Pale Ale earns this Thanksgiving seat because pale ale for crab sweetness, cheddar, and old bay. The beer’s american pale ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Citrus amplifies seasoning and scallion while bitterness clears melted cheese and mayonnaise. A dry finish prevents the appetizer from occupying all the appetite reserved for turkey.
21. Massachusetts — Cranberry-orange relish with a little maple
Place on the table: The sauce
Keep the cranberries tart and textured, using orange zest for aroma and maple only to round the edges. The relish should wake up turkey and stuffing, not behave like red jam.
Fort Point
Brewed by Trillium Brewing Company
The table pour is Fort Point: Pale ale for cranberry, orange zest, and roast turkey.
BAR NOTES
Why it works: Fort Point earns this Thanksgiving seat because pale ale for cranberry, orange zest, and roast turkey. The beer’s american pale ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Citrus hops reinforce orange while malt softens cranberry’s sharpness. Balanced bitterness and carbonation clear gravy, making this beer useful across the entire plate rather than one spoonful.
Keep drinking through the complete Massachusetts beer guide →
22. Michigan — Tart-cherry cranberry sauce
Place on the table: The sauce
Michigan cherries deepen cranberry sauce with dark fruit and extra acidity. Simmer only until the berries burst, leaving enough texture to cut through turkey skin, stuffing, and buttery potatoes.
Two Hearted Ale
Brewed by Bell’s Brewery
The table pour is Two Hearted Ale: Two Hearted for tart cherry and rich holiday sides.
BAR NOTES
Why it works: Two Hearted Ale earns this Thanksgiving seat because two hearted for tart cherry and rich holiday sides. The beer’s american ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Grapefruit and pine sharpen the fruit while sturdy malt supports its darker sweetness. Firm bitterness clears gravy and butter, turning a condiment pairing into a whole-plate pairing.
23. Minnesota — Wild-rice stuffing with mushrooms and dried cranberries
Place on the table: The stuffing
Cook the wild rice separately so its grains stay distinct before adding mushrooms, celery, herbs, and dried cranberries. The result should be earthy and chewy, not wet holiday pilaf.
Furious
Brewed by Surly Brewing Co.
The table pour is Furious: Furious IPA for wild rice, mushrooms, and tart fruit.
BAR NOTES
Why it works: Furious earns this Thanksgiving seat because furious ipa for wild rice, mushrooms, and tart fruit. The beer’s american ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Citrus lifts cranberry while malt meets the grain’s nuttiness and mushroom depth. Assertive bitterness clears butter and gravy, though a moderate pour keeps the pairing civilized.
24. Mississippi — Sweet potato pie with toasted pecans
Place on the table: The dessert
Roast rather than boil the sweet potatoes for concentrated flavor, then keep the filling silky and warmly spiced. Toasted pecans add crunch without requiring an entirely separate pecan pie.
Southern Pecan
Brewed by Lazy Magnolia Brewery
The table pour is Southern Pecan: Pecan brown ale for sweet potato, spice, and toasted nuts.
BAR NOTES
Why it works: Southern Pecan earns this Thanksgiving seat because pecan brown ale for sweet potato, spice, and toasted nuts. The beer’s pecan nut brown ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Nutty malt mirrors the topping while cocoa-like roast balances the custard’s sweetness. Gentle carbonation refreshes the palate without making a soft, spiced dessert taste thin.
25. Missouri — Gooey-butter pumpkin cake
Place on the table: The dessert
Combine pumpkin and warm spice with the custardy richness of St. Louis gooey butter cake, but cut small squares. This dessert is engineered for enthusiasm, not sensible portion geometry.
Tank 7
Brewed by Boulevard Brewing Co.
The table pour is Tank 7: Farmhouse ale for pumpkin spice and gooey butter richness.
BAR NOTES
Why it works: Tank 7 earns this Thanksgiving seat because farmhouse ale for pumpkin spice and gooey butter richness. The beer’s farmhouse ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Peppery fermentation lifts cinnamon and nutmeg while high carbonation cuts dense butter and sugar. The beer’s dry finish is more valuable here than another caramel-heavy companion.
26. Montana — Huckleberry-cranberry sauce
Place on the table: The sauce
Huckleberries bring dark, tart mountain fruit to familiar cranberry sauce. Keep the berries intact where possible and limit sugar so the condiment can work with turkey instead of only dessert.
Moose Drool
Brewed by Big Sky Brewing Company
The table pour is Moose Drool: Brown ale for dark berry and roast turkey.
BAR NOTES
Why it works: Moose Drool earns this Thanksgiving seat because brown ale for dark berry and roast turkey. The beer’s american brown ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Cocoa and toasted malt deepen huckleberry while mild bitterness clears gravy and skin. The sauce supplies acidity, preventing the brown-ale pairing from becoming too uniformly dark.
27. Nebraska — Cornbread casserole with bacon and charred scallions
Place on the table: The casserole
Nebraska corn gains savory depth from bacon and charred scallions, while a browned top supplies texture. Keep the center spoonable rather than wet, and season carefully because bacon carries salt.
Certified Evil Imperial Oatmeal Stout
Brewed by Lucky Bucket Brewing
The table pour is Certified Evil Imperial Oatmeal Stout: Imperial oatmeal stout—small pour—with corn, bacon, and char.
BAR NOTES
Why it works: Certified Evil Imperial Oatmeal Stout earns this Thanksgiving seat because imperial oatmeal stout—small pour—with corn, bacon, and char. The beer’s imperial oatmeal stout structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Roast and oats meet bacon and browned corn, but 9.2 percent alcohol is larger than the side dish. Use a tasting pour so strength does not hijack Thanksgiving dinner.
28. Nevada — Basque-style sausage and sage dressing
Place on the table: The dressing
Northern Nevada’s Basque food heritage gives the table a savory dressing built from coarse sausage, sturdy bread, onion, and sage. Add stock gradually so crisp edges survive.
Revision IPA
Brewed by Revision Brewing Company
The table pour is Revision IPA: Desert IPA for sausage, sage, and deeply toasted bread.
BAR NOTES
Why it works: Revision IPA earns this Thanksgiving seat because desert ipa for sausage, sage, and deeply toasted bread. The beer’s american ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Citrus brightens herbs while resinous bitterness clears sausage fat and gravy. The beer has enough structure for this rustic dressing without adding another sweet holiday flavor.
29. New Hampshire — Maple-roasted winter squash with thyme
Place on the table: The vegetable
Roast squash in a wide pan so the edges caramelize instead of steaming. Maple should glaze lightly, while thyme, salt, and cider vinegar keep the dish firmly on the savory table.
Alexandr
Brewed by Schilling Beer Co.
The table pour is Alexandr: Czech pilsner for maple, squash, and herbal roast edges.
BAR NOTES
Why it works: Alexandr earns this Thanksgiving seat because czech pilsner for maple, squash, and herbal roast edges. The beer’s czech-style pilsner structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Soft grain complements squash while floral bitterness trims maple and butter. Crisp carbonation restores contrast beside turkey and gravy, making a sweet vegetable feel properly balanced.
Keep drinking through the complete New Hampshire beer guide →
30. New Jersey — Cranberry sauce with orange and cracked black pepper
Place on the table: The sauce
New Jersey’s cranberry identity earns a sauce that stays bright and tart. Orange adds fragrance, black pepper adds savory lift, and restrained sugar keeps the berries useful across the plate.
Head High
Brewed by Kane Brewing Company
The table pour is Head High: Head High for tart cranberry and peppery turkey.
BAR NOTES
Why it works: Head High earns this Thanksgiving seat because head high for tart cranberry and peppery turkey. The beer’s american ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Citrus hops echo orange while pine and bitterness meet black pepper, skin, and gravy. The fruit’s acidity keeps the IPA refreshing through rich stuffing and potatoes.
31. New Mexico — Red-chile turkey gravy
Place on the table: The gravy
Whisk smooth red chile into turkey drippings and stock for a gravy with earth, fruit, and controlled heat. It should still taste like roast turkey gravy, not enchilada sauce in disguise.
Happy Camper IPA
Brewed by Santa Fe Brewing Company
The table pour is Happy Camper IPA: Happy Camper IPA for red chile and roast turkey.
BAR NOTES
Why it works: Happy Camper IPA earns this Thanksgiving seat because happy camper ipa for red chile and roast turkey. The beer’s india pale ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Citrus and firm bitterness sharpen the chile while carbonation clears gravy and skin. Keep the sauce moderately hot so the hops remain aromatic instead of turning abrasive.
32. New York — Everything-bagel stuffing with onion and celery
Place on the table: The stuffing
Dry cubed bagels thoroughly before adding stock, onion, celery, and herbs. Everything seasoning supplies sesame, poppy, garlic, and salt, so taste before adding any extra seasoning.
Brooklyn Lager
Brewed by Brooklyn Brewery
The table pour is Brooklyn Lager: Brooklyn Lager for toasted bagel, onion, and roast turkey.
BAR NOTES
Why it works: Brooklyn Lager earns this Thanksgiving seat because brooklyn lager for toasted bagel, onion, and roast turkey. The beer’s amber lager structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Toasted malt meets the bagel and sesame while a crisp lager finish clears butter and gravy. Moderate bitterness respects the garlic-onion seasoning without making salt feel harsher.
33. North Carolina — Sweet potato biscuits with country ham
Place on the table: The bread basket
Split warm sweet potato biscuits and add narrow ribbons of country ham rather than thick slabs. The biscuit brings tenderness and sweetness; salty cured pork keeps the bite anchored.
Hoppyum IPA
Brewed by Foothills Brewing
The table pour is Hoppyum IPA: Hoppyum for country ham, biscuit, and sweet potato.
BAR NOTES
Why it works: Hoppyum IPA earns this Thanksgiving seat because hoppyum for country ham, biscuit, and sweet potato. The beer’s american ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Citrus cuts cured fat while firm bitterness handles salt and butter. Malt supports the biscuit’s sweetness, turning a small bread-basket bite into a complete pairing.
Keep drinking through the complete North Carolina beer guide →
34. North Dakota — Lefse with butter, cinnamon sugar, and leftover turkey options
Place on the table: The flexible bread
Set lefse out plain enough to work beside dinner, then offer butter and cinnamon sugar later. Leftover turkey rolled inside gives the same flatbread a practical second-day assignment.
Ectogasm IPA
Brewed by Drekker Brewing
The table pour is Ectogasm IPA: Hazy IPA for turkey lefse and a lightly sweet finish.
BAR NOTES
Why it works: Ectogasm IPA earns this Thanksgiving seat because hazy ipa for turkey lefse and a lightly sweet finish. The beer’s new england ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Rounded citrus brightens turkey and cranberry while soft bitterness clears butter. The beer can follow lefse from savory leftovers to a restrained cinnamon-sugar final bite.
Keep drinking through the complete North Dakota beer guide →
35. Ohio — Buckeye pie with peanut butter and dark chocolate
Place on the table: The dessert
Build the pie around salted peanut butter and bittersweet chocolate, not pure candy sweetness. Thin slices and a crisp crust preserve room after turkey, stuffing, potatoes, and everything else.
Head Hunter IPA
Brewed by Fat Head’s Brewery
The table pour is Head Hunter IPA: West Coast IPA for peanut butter and dark chocolate.
BAR NOTES
Why it works: Head Hunter IPA earns this Thanksgiving seat because west coast ipa for peanut butter and dark chocolate. The beer’s west coast ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Grapefruit and pine cut dense peanut fat while bitterness meets dark cocoa. The beer is assertive, so keep the pie slice small and the chocolate darker than sweet.
36. Oklahoma — Pecan-cornbread dressing with black pepper
Place on the table: The dressing
Toasted Oklahoma pecans add crunch and richness to cornbread dressing. Celery, onion, sage, and plenty of black pepper keep the nuts integrated into a savory dish rather than scattered garnish.
F5 IPA
Brewed by COOP Ale Works
The table pour is F5 IPA: American IPA for pecans, pepper, and browned cornbread.
BAR NOTES
Why it works: F5 IPA earns this Thanksgiving seat because american ipa for pecans, pepper, and browned cornbread. The beer’s american ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Citrus lifts herbs while bitterness cuts nuts, butter, and gravy. Sturdy malt supports the toasted cornbread, giving the pairing enough depth for turkey and dark meat.
37. Oregon — Hazelnut, pear, and sourdough stuffing
Place on the table: The stuffing
Oregon hazelnuts bring crunch, pear adds restrained fruit, and sourdough supplies tang. Toast the nuts separately and fold them in late so they stay crisp against the moist bread.
Black Butte Porter
Brewed by Deschutes Brewery
The table pour is Black Butte Porter: Porter for hazelnut, pear, and deeply toasted bread.
BAR NOTES
Why it works: Black Butte Porter earns this Thanksgiving seat because porter for hazelnut, pear, and deeply toasted bread. The beer’s porter structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Dry roast echoes hazelnuts and crust while cocoa-like malt supports pear. The fruit and sourdough keep the porter from making the whole Thanksgiving plate taste dark.
38. Pennsylvania — Pennsylvania Dutch potato filling
Place on the table: The potatoes and stuffing in one
Potato filling combines mashed potatoes, bread, onion, celery, and butter into one casserole that refuses to choose between two Thanksgiving sides. Brown the top aggressively for essential contrast.
Yuengling Traditional Lager
Brewed by D. G. Yuengling & Son
The table pour is Yuengling Traditional Lager: Amber lager for browned filling, butter, and gravy.
BAR NOTES
Why it works: Yuengling Traditional Lager earns this Thanksgiving seat because amber lager for browned filling, butter, and gravy. The beer’s american amber lager structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Toasted malt mirrors the casserole crust while carbonation clears dense potato and butter. Gentle bitterness supports onion, celery, turkey, and gravy without challenging a very traditional dish.
Keep drinking through the complete Pennsylvania beer guide →
39. Rhode Island — Clams-casino stuffing with bacon and breadcrumbs
Place on the table: The coastal stuffing
Use chopped clams, bacon, garlic, pepper, and toasted breadcrumbs to bring clams-casino energy into the holiday stuffing bowl. Lemon and parsley prevent brine and pork from feeling heavy.
Narragansett Lager
Brewed by Narragansett Beer
The table pour is Narragansett Lager: Narragansett Lager for clams, bacon, and toasted crumbs.
BAR NOTES
Why it works: Narragansett Lager earns this Thanksgiving seat because narragansett lager for clams, bacon, and toasted crumbs. The beer’s american lager structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Clean grain supports breadcrumbs while carbonation clears bacon and butter. Floral hops and lemon sharpen the clams, keeping the coastal stuffing lively through a second helping.
Keep drinking through the complete Rhode Island beer guide →
40. South Carolina — Lowcountry rice dressing with oysters and herbs
Place on the table: The dressing
Carolina rice, oysters, celery, onion, and herbs make a dressing that is savory, briny, and distinct from bread stuffing. Keep the rice separate and the oysters recognizable.
Gose
Brewed by Westbrook Brewing Company
The table pour is Gose: Gose for oyster brine, rice, and buttery herbs.
BAR NOTES
Why it works: Gose earns this Thanksgiving seat because gose for oyster brine, rice, and buttery herbs. The beer’s gose structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Lemony tartness and salinity reinforce the shellfish while carbonation clears butter and gravy. The beer behaves like seasoning, giving the rice dressing brightness without extra weight.
Keep drinking through the complete South Carolina beer guide →
41. South Dakota — Pheasant and wild-rice dressing
Place on the table: The prairie dressing
Pheasant adds lean game flavor while wild rice contributes chew and nuttiness. Use stock and butter carefully because both ingredients can dry out before the dressing develops browned edges.
Lion’s Paw Lager
Brewed by Fernson Brewing Company
The table pour is Lion’s Paw Lager: Lager for lean game, wild rice, and herbs.
BAR NOTES
Why it works: Lion’s Paw Lager earns this Thanksgiving seat because lager for lean game, wild rice, and herbs. The beer’s american lager structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Clean grain respects pheasant while floral hops lift sage and celery. Carbonation refreshes butter and gravy without overwhelming a dressing built from relatively delicate game.
Keep drinking through the complete South Dakota beer guide →
42. Tennessee — Country-ham and biscuit dressing
Place on the table: The dressing
Dry biscuit pieces absorb stock differently from cornbread, creating a tender, rich dressing. Country ham supplies salt and smoke, so add it in small pieces and season only afterward.
Tiny Bomb
Brewed by Wiseacre Brewing Company
The table pour is Tiny Bomb: Pilsner for salty ham, soft biscuit, and turkey gravy.
BAR NOTES
Why it works: Tiny Bomb earns this Thanksgiving seat because pilsner for salty ham, soft biscuit, and turkey gravy. The beer’s american pilsner structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Floral hops sharpen herbs while brisk carbonation clears ham fat, butter, and gravy. The crisp beer gives a very soft, savory dressing the contrast it needs.
43. Texas — Smoked turkey with jalapeño-cornbread dressing
Place on the table: The main event
Smoke the turkey cleanly rather than turning the skin black, then pair it with cornbread dressing carrying fresh jalapeño and scallion. Sauce belongs on the side, not over everything.
Electric Jellyfish
Brewed by Pinthouse Brewing
The table pour is Electric Jellyfish: Electric Jellyfish for smoke, jalapeño, and rich dark meat.
BAR NOTES
Why it works: Electric Jellyfish earns this Thanksgiving seat because electric jellyfish for smoke, jalapeño, and rich dark meat. The beer’s hazy ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Tropical hops complement chile while substantial bitterness clears skin and dressing. The hazy IPA matches Texas scale, but moderate smoke keeps the pairing from becoming blunt.
44. Utah — Funeral potatoes with a crunchy cornflake top
Place on the table: The casserole
Hash browns, cheese, sour cream, onion, and a buttery cornflake top make this Utah classic unapologetically rich. Bake until the edges bubble and the topping remains audibly crisp.
Hop Rising
Brewed by Squatters Craft Beers
The table pour is Hop Rising: Double IPA for funeral potatoes—careful, small pour.
BAR NOTES
Why it works: Hop Rising earns this Thanksgiving seat because double ipa for funeral potatoes—careful, small pour. The beer’s double ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Tropical hops lift onion while strong bitterness cuts cheese, sour cream, and butter. Nine-percent alcohol is the limiting factor, so a tasting pour prevents the pairing from becoming its own funeral.
45. Vermont — Maple-glazed root vegetables with cider vinegar
Place on the table: The vegetables
Roast carrots, parsnips, and squash until their edges darken, then add maple late. Cider vinegar, thyme, and salt preserve the savory balance Vermont syrup can easily overwhelm.
Focal Banger
Brewed by The Alchemist
The table pour is Focal Banger: IPA for maple, caramelized roots, and cider tang.
BAR NOTES
Why it works: Focal Banger earns this Thanksgiving seat because ipa for maple, caramelized roots, and cider tang. The beer’s american ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Citrus brightens vinegar and herbs while bitterness trims maple and browned vegetable sweetness. The beer keeps a root-heavy plate energetic beside turkey, stuffing, and gravy.
46. Virginia — Country-ham biscuits with apple butter
Place on the table: The appetizer
Build small biscuits with thin country ham and a restrained swipe of apple butter. The bite should move through salt, smoke, fruit, and flaky bread without becoming a jam sandwich.
Falcon Smash
Brewed by Triple Crossing Beer
The table pour is Falcon Smash: IPA for cured ham, apple butter, and flaky biscuit.
BAR NOTES
Why it works: Falcon Smash earns this Thanksgiving seat because ipa for cured ham, apple butter, and flaky biscuit. The beer’s american ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Orange and stone-fruit hops lift apple while balanced bitterness clears ham fat and butter. Sturdy malt keeps the cured salt from making the beer seem thin.
47. Washington — Apple, sage, and hazelnut stuffing
Place on the table: The stuffing
Washington apples bring acid and crunch to sage-driven stuffing, while hazelnuts add texture. Choose a tart baking apple and avoid enough fruit to turn the dish into bread pudding.
Bodhizafa IPA
Brewed by Georgetown Brewing Company
The table pour is Bodhizafa IPA: IPA for tart apple, sage, and toasted hazelnuts.
BAR NOTES
Why it works: Bodhizafa IPA earns this Thanksgiving seat because ipa for tart apple, sage, and toasted hazelnuts. The beer’s american ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Grapefruit and pine sharpen apple and herbs while firm bitterness clears nuts, butter, and gravy. The pairing tastes unmistakably Northwestern without relying on hop volume alone.
48. West Virginia — Apple-butter glazed turkey breast with sausage stuffing
Place on the table: The turkey
Brush apple butter onto the turkey only near the end so its sugar caramelizes without burning. Peppery sausage stuffing supplies the savory counterweight the fruit glaze requires.
Big Timber IPA
Brewed by Big Timber Brewing Company
The table pour is Big Timber IPA: Appalachian IPA for apple glaze, sausage, and roast turkey.
BAR NOTES
Why it works: Big Timber IPA earns this Thanksgiving seat because appalachian ipa for apple glaze, sausage, and roast turkey. The beer’s american ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Citrus lifts apple while piney bitterness clears sausage fat, skin, and gravy. The beer’s malt supports caramelization, preventing the sweet glaze from feeling detached from dinner.
Keep drinking through the complete West Virginia beer guide →
49. Wisconsin — Cheddar-and-beer scalloped potatoes
Place on the table: The potatoes
Use sharp Wisconsin cheddar and enough beer to loosen the sauce without making it bitter. Thin potatoes, browned cheese, and a crisp top transform the casserole into a substantial holiday side.
Spotted Cow
Brewed by New Glarus Brewing Company
The table pour is Spotted Cow: Spotted Cow for cheddar, potatoes, and browned cream.
BAR NOTES
Why it works: Spotted Cow earns this Thanksgiving seat because spotted cow for cheddar, potatoes, and browned cream. The beer’s farmhouse ale structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Soft fruit and lively carbonation freshen cheese sauce while gentle malt respects the potatoes. The pairing is intentionally friendly because Thanksgiving already contains enough aggressive opinions.
50. Wyoming — Elk-sausage stuffing with sage and dried cherries
Place on the table: The stuffing
Lean elk sausage brings ranch-country character, while dried cherries add acid and color. Supplement the game with butter or stock carefully so the bread stays moist beneath a crisp top.
Pako’s IPA
Brewed by Snake River Brewing
The table pour is Pako’s IPA: Jackson IPA for elk, sage, and tart cherry.
BAR NOTES
Why it works: Pako’s IPA earns this Thanksgiving seat because jackson ipa for elk, sage, and tart cherry. The beer’s american ipa structure helps reset turkey skin, gravy, butter, starch, herbs, and sweetness without flattening the featured dish.
Table note: Grapefruit and pine cut sausage richness while sturdy malt supports toasted bread. Cherry and herbs lift the pairing, keeping lean game from tasting overly earthy or severe.
How to pair beer with the whole Thanksgiving table
Thanksgiving rewards versatility more than force. Pilsner and golden ale handle turkey, rolls, potatoes, and herbs. Pale ale adds citrus and bitterness for sausage, gravy, and roasted edges. Amber lager and brown ale meet toast, nuts, smoke, and caramelized vegetables. Wheat beer can bridge shellfish, citrus, and creamy sides. Porter belongs with mushrooms, roast, dark fruit, or dessert—but rarely needs to be the first pour.
Strong beer should be portioned like sauce. A bourbon-barrel ale or double IPA can be excellent beside a concentrated dish, yet exhausting across a three-hour meal. Start crisp, move darker or stronger only when the plate asks, keep water on the table, and save enough palate for pie. The best Thanksgiving pairing is the one that still tastes good during leftovers.
Keep the Great American table moving
The gravy boat is empty, the good leftovers are already hidden, and another state still has a holiday plate worth stealing.
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