As many of you know I am not a beer expert. That said my research did not find any Bud, Miller, or similar bulk beers. I did find reference to “fest” beers for the season, Belgian style Ale and others outlined below.
Rye beer (With rye beer’s typical malty sweetness and rich rye color, this creamy, malt-forward beer has a spicy and delightfully bitter citrusy bite that makes a good first course selection with strong cheese and salty snacks (like those on a traditional charcuterie board). It also stands up nicely to the Thanksgiving plate without getting lost amid rich and savory flavors typical of the meal.)
Belgian-style quadruple, an earthy, complex and malt-forward beer. Equally interesting as a dessert pairing with caramel- or molasses-forward desserts like pecan pie or sweet potato casserole, this brew is one to savor from the main course through the end of a meal.
Weizenbock – Strongly smelling of caramelized banana, with a spicy clove flavor that becomes more noticeable as it warms, this imperial weizenbock is almost a dessert in itself. Pouring a rich, dark honey or caramel color, it’s ideally served with banana bread pudding and vanilla ice cream, alongside crème brulee, or as a carbonated counterweight to Bananas Foster with clove- and cinnamon-spiced whipped cream. This beer is a unique and intriguing way to finish a meal.
Russian Imperial Stout – Inspired by brewers back in the 1800’s to win over the Russian Czar, this is the king of stouts, boasting high alcohol by volumes and plenty of malt character. Low to moderate levels of carbonation with huge roasted, chocolate and burnt malt flavours. Often dry. Suggestions of dark fruit and flavors of higher alcohols are quite evident. Hop character can vary from none, to balanced to aggressive
Porter – Inspired from the now wavering English Porter, the American Porter is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew, using smoked malts, or adding coffee or chocolate to complement the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session porters as well.