West Michigan is known for its excellent and expanding selection of quality craft beverages. In addition to being downright delicious, the beer, cider, wine, and liquor around here can really enhance a Thanksgiving dinner. Make your palate happy during your Thanksgiving stay in the Saugatuck area. Pick up a bottle, six-pack, or growler of one of these West Michigan craft beverages.
6 West Michigan craft beverages to pair with Thanksgiving dinner
This semi-dry apple cider is barrel aged in French oak. Its scent evokes a Michigan apple orchard at peak harvest time, and it tastes delicious with traditional Thanksgiving fare.
This dry white wine captures the fresh character of the Chardonnay grape and is softened with vanilla tones from the French oak barrel it’s aged in. This wine goes especially well with creamy, squash-based side dishes.
“Not too hoppy, not too sweet, this beer is just right.” Third Bear has a toasty flavor with leafy undertones that make it a perfect for pairing with a meal celebrating the autumn harvest. With nine different malts, the beer is complex, but not overwhelming.
Crane’s Winery features a wide selection of house-made wines and ciders that are sure to delight. Grab some cans for a light, not-too-sweet cider that will harmonize well with a bite of smoky turkey.
When it’s time for dessert, Coppercraft Distillery’s Single-Barrel Bourbon sings alongside a warm slice of apple pie. The frosty temperatures outside don’t stand a chance with a glass of this warming spirit. This bourbon is aged for a minimum 11 years, and you can pick up a bottle right in downtown Saugatuck.
If pie doesn’t suit your fancy, make a rich ice wine your dessert. Wyncroft’s 2013 Riesling Ice Wine is a product of that year’s Polar Vortex, which created three tons of frozen grapes that were then pressed and fermented into this sweet beverage. How does it feel on the palate? Wyncroft says it best: “Unctuous, thick, and creamy with an amazingly dense flavor profile of honey-dipped apple and candied apricot, accented with crisp acidity.”