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"FacebookPinterest\n\nThere's a fullness you can only feel after a Thanksgiving meal. It's not just the quantity of food that does it\u2014it's the scale. From savory to sweet, gravy to cranberry sauce, thigh to pie, it's all on the same table, and it requires a beer as adaptable as your waistband.\n\nThat beer is dunkelweizen. It's a hybrid of two Munich styles: the weissbier, brewed to lily-white perfection in the 1600s by the Bavarian royal family, and its older, grittier cousins, dunkels and doppelbocks. Dunkelweizen is a wheat beer made with dark roasted grain, so it keeps its light, fluffy body but grows a meatier backbone. Think of it as part mashed potatoes, part gravy. The wheat makes it smooth enough to drink all night, the dark malts sweeten it up with molasses, plums, and blackberries, and a traditional hefeweizen, or wheat beer yeast, keeps it in check with a bit of pepper and pumpernickel spice. It'll bring out the bacon in your Brussels sprouts as well as the clove in your pumpkin pie. In other words, it's perfect for a big holiday spread. Weihenstephaner's Hefeweissbier Dark is an excellent all-rounder. For something richer and sweeter to finish the night, try a weizenbock (just a stronger dunkelweizen), like Erdinger's Weissbier Pikantus or Schneider's Aventinus.\n\nFor more beer news and reviews, follow @beercraftbook."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.gq.com/story/the-draft-dunkelweizen-the-holiday-all-rounder>