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Celebrate the Buckeye State’s craft beer prowess this Thanksgiving with a lineup of local brews that honor the holiday’s rich, savory traditions. Ohio’s 400+ breweries deliver everything from crisp lagers to barrel-aged heavyweights, perfectly tuned to cut through turkey’s richness, echo cranberry tang, and cozy up to pumpkin pie. This guide focuses on accessible, highly rated options from Northeast and Central Ohio powerhouses—many available statewide via stores like Total Wine or direct from taprooms. We’ve kept it seasonal where possible, drawing from 2025 releases for freshness.

Before Dinner (Appetizers & Mingling)

Kick off with light, effervescent sippers to whet the appetite without filling up. These handle cheese boards, deviled eggs, or shrimp cocktail with zesty finesse.

• Style: Farmhouse Ale or Session IPA (crisp, herbal, low ABV for easy mingling)
  • Rhinegeist Brewery – Truth IPA (Cincinnati) – Tropical citrus hops with a dry finish; brightens briny apps like oysters.
  • Fat Head’s Brewery – Head Hunter IPA (Middleburg Heights) – Piney and balanced; a GABF gold medalist that stands up to smoked salmon.
  • Great Lakes Brewing Co. – Dortmunder Gold (Cleveland) – Golden lager with noble hops; malty yet refreshing for nut mixes.
• Alternative easy grab: Urban Artifact’s Key Arts (fruit-forward Berliner Weisse from Cincinnati) for a tart twist on crudités.

First Course (Soup or Salad – e.g., butternut squash soup, roasted beet salad, cranberry-walnut salad)

Opt for gentle acidity and subtle fruit to mirror autumn’s harvest vibes, cleansing the palate for heavier courses.

• Style: Wheat Beer or Light Sour (fruity, effervescent, low bitterness)
  • Braxton Brewing Co. – Vinny (Covington) – Italian-style wheat with citrus notes; echoes beet salad’s earthiness.
  • MadTree Brewing – Psychadelic Crossroads (Cincinnati) – Hazy pale ale with peach undertones; pairs with squash soup’s creaminess.
  • Land-Grant Brewing – Stiff-Arm IPA (Columbus) – Sessionable and hoppy; cuts through walnut crunch without overwhelming.

Main Course – The Turkey & All the Classic Sides

(roast turkey, gravy, herb stuffing, candied yams, green bean casserole, mashed potatoes, cranberry sauce)

Ohio’s malty ambers and porters shine here, balancing the bird’s savoriness while harmonizing with gravy’s umami and stuffing’s herbs. Go for balanced ABVs (5-7%) to keep things flowing.

1. Great Lakes Brewing Co. – Oktoberfest (Cleveland) – Crisp Märzen lager with toasty malt; a USA TODAY 10Best fall pick that refreshes amid rich sides.
2. Jackie O’s Brewery – Mystic Mama IPA (Athens) – Herbal and citrus-forward; cuts gravy fat and amps sage in stuffing.
3. Thirsty Dog Brewing – Old Leghumper Porter (Akron) – Roasty chocolate notes; loves turkey’s brine and green beans’ crispness.
4. Warped Wing Brewing – Gamma Bomb IPA (Dayton) – Bold yet balanced hops; bridges yams’ sweetness and cranberry tartness.

The Sweet Potato / Yam Dish & Cranberry Sauce

These sides demand beers with caramel depth or gentle tartness to match the sticky-sweet and puckery contrast.

• Style: Amber Ale or Fruited Sour
  • Mt. Carmel Brewing – Amber Lager (Cincinnati) – Toffee malt backbone; hugs candied yams’ spice.
  • Hoof Hearted Brewing – Cinderella IPA (Coshocton) – Juicy with melon hints; the acidity nods to cranberry’s zing.
  • Phoenix Brewing Co. – Oktoberfest (Mansfield) – Malty and sweet; another USA TODAY fall standout for yam pairing.

Dessert Course

(pumpkin pie, pecan pie, apple crisp, etc.)

Lean into spiced warmth for pie’s nostalgia—Ohio’s pumpkin ales are medal-worthy standouts this year.

1. Pumpkin Pie
   • Third Eye Brewing Co. – Gourd Darn It! (Hamilton) – Cinnamon-nutmeg spiced ale with real pumpkin; top-ranked for 2025, tastes like pie in a glass.
   • Hoppin’ Frog Brewery – Frog’s Hollow Double Pumpkin Ale (Akron) – 8.4% ABV with ginger-allspice kick; GABF gold legacy for cozy slices.
   • Land-Grant Brewing – Patch Pumpkin Ale (Columbus) – Balanced spices, not cloying; Reddit-favorite for pie harmony.
2. Pecan Pie
   • Great Lakes Brewing Co. – Edmund Fitzgerald Porter (Cleveland) – Coffee-chocolate roast; the nutty depth elevates sticky pecans.
   • Wolf’s Ridge Brewing – Dundee Dirty Blonde (Columbus) – Buttery malt; subtle sweetness without overpowering.
3. Apple Crisp / Apple Pie
   • MadTree Brewing – Pumpcan (Cincinnati) – Pumpkin brown ale collab; apple-pie spice vibes with a toasty finish.
   • Saucy Brew Works – Gluten Free Apple Ale (Bowling Green) – Crisp fruit notes; light for late-night crisps.

After Dinner (By the Fire / Football / Board Games)

Wind down with bold, warming sippers—Ohio’s 2025 barrel-aged stouts deliver velvety depth for digesting and debating that Lions game.

• Style: Barrel-Aged Imperial Stout (rich, oaky, high ABV for savoring)
  • Great Lakes Brewing Co. – Barrel Aged Blackout Stout (Cleveland) – Bourbon-barrel vanilla and roast; 2025 return with mocha variant for extra indulgence.
  • Braxton Brewing Co. – Dark Charge Imperial Stout (Covington) – 2025 variants like bourbon-aged or coffee-infused; decade-celebrating depth.
  • Black Abbey Brewing – Barrel-Aged Stout (Dayton) – Whiskey-barrel coffee-chocolate; 10-month age for fireside smoothness.
  • Third Eye Brewing Co. – Dow’s 65th Birthday Blend (Hamilton) – FOBAB gold imperial stout; oak, plum, and rum whispers for a triumphant close.

Quick TL;DR Thanksgiving Ohio Beer Flight

1. Pre-dinner → Rhinegeist Truth IPA
2. Appetizers/Soup → Braxton Vinny
3. Turkey & Sides → Great Lakes Oktoberfest
4. Sweet potatoes/Cranberry → Mt. Carmel Amber Lager
5. Pumpkin Pie → Third Eye Gourd Darn It!
6. Pecan Pie → Great Lakes Edmund Fitzgerald
7. Nightcap → Braxton Dark Charge

From Cleveland’s lakefront legends to Cincy’s urban innovators, Ohio beers make this feast feel like home. Grab ’em fresh—many taprooms host Thanksgiving week events. Cheers to gratitude, gravy, and great locals! 🦃🍻

Fun Beer Facts, Breweries and More: Click Here

Seattle’s pioneering craft brewery, Pike Brewing, announced on November 19, 2025, that it will permanently close its historic Pike Pub and adjacent Pike Fish Bar locations near Pike Place Market on November 30, 2025, marking the end of an era for one of the city’s most beloved beer institutions after more than 35 years.

While the flagship pub — a two-level brewpub renowned for its extensive beer memorabilia museum and role in defining Seattle’s craft beer scene — shutters its doors, Pike Brewing emphasized that beer production and distribution will continue uninterrupted. The brand’s popular lineup, including flagship beers like Kilt Lifter Scotch Ale, Space Needle IPA, and Post Alley Pils, will remain available across the Pacific Northwest. Additionally, the Pike Taproom Summit inside the Seattle Convention Center will stay open.

“The traditional pub model became increasingly difficult to sustain, and we reached a point where we had to make a tough, but necessary, decision,” said CEO Matt Lincecum. “The Pike Pub helped define what a Seattle craft brewery could be. As Pike Brewing looks ahead, we’re focusing on what we do best: brewing exceptional beer and delivering it to friends and fans across the Pacific Northwest.”

Owned by the Seattle Hospitality Group (which acquired Pike in 2021 and Fremont Brewing in 2024, and also holds interests in Kenmore Air and Ethan Stowell Restaurants), Pike shifted production to a new facility in SoDo in late 2023 — a move founder Charles Finkel described at the time as “not made lightly.” The company closed its Ballard taproom the following year. In 2024, Copperworks Distilling purchased Pike’s former brewhouse on Post Alley, with plans for a new cocktail bar nearby.

The future of the original 1415 First Avenue space, owned by Unico Properties since 2013, remains uncertain.

A Brief History of Pike Brewing Company

Founded on October 17, 1989, by craft beer pioneers Charles and Rose Ann Finkel, Pike Brewing Company (originally Pike Place Brewery) emerged as one of Seattle’s earliest microbreweries and a cornerstone of the Pacific Northwest’s craft beer revolution. The Finkels, already renowned for establishing Merchant du Vin in 1978—the nation’s first specialty beer importer, introducing Americans to iconic European brands like Ayinger, Samuel Smith, and Lindemans—drew inspiration from their global travels and passion for full-flavored ales and lagers. They opened in the historic LaSalle Hotel building beneath Pike Place Market, equipping a state-of-the-art four-barrel brewhouse with a custom copper kettle from Seattle’s Alaska Copper Works.

From day one, Pike Brewing championed bold, character-driven beers that stood apart in an era dominated by mass-produced lagers. Flagship offerings like Pike Pale Ale (the brewery’s first brew), Naughty Nellie Golden Artisan Ale, Pike XXXXX Extra Stout, and later icons such as Kilt Lifter Ruby Ale and Space Needle IPA quickly earned acclaim, supplying Seattle’s restaurants, bars, and hotels while educating consumers on the joys of craft beer. The brewery’s iconic labels, designed by Charles Finkel—a celebrated graphic artist known as the “Art Director of Beer”—became instantly recognizable.

In 1996, Pike relocated to its longtime home at 1415 First Avenue, expanding to a 30-barrel gravity-flow steam brewhouse and opening The Pike Pub, a two-level destination featuring local, sustainable pub fare and the world-famous Microbrewery Museum. Curated by Charles Finkel, this one-of-a-kind collection showcases over 9,000 years of brewing history through rare artifacts, signage, and memorabilia.

After selling the company in 1997 (along with The Pike Pub and Liberty Malt Supply), the Finkels repurchased Pike Brewing in 2006, reaffirming their commitment to independent craft brewing. Over the decades, Pike earned countless awards, fostered emerging brewers, and supported community causes through collaboration beers and events like Chocofest, benefiting organizations such as the Pike Place Market Foundation, Planned Parenthood, and environmental groups.

Acquired by the Seattle Hospitality Group in 2021, Pike Brewing adapted to a changing industry by relocating production to a modern SoDo facility in late 2023—a move founder Charles Finkel described as “not made lightly.” The company expanded its footprint with the Pike Taproom Summit at the Seattle Convention Center and continued innovating with seasonal releases and partnerships.

For more than 35 years, Pike Brewing has embodied Seattle’s innovative spirit, helping define what a craft brewery could be: a gathering place for community, creativity, and exceptional beer. As the company looks to the future, it remains dedicated to brewing bold, memorable beers distributed across the Pacific Northwest, honoring the legacy of Charles and Rose Ann Finkel while embracing new chapters ahead.

For Brewing fun facts, trivia, movies and more, Click Here.

Craft beer enthusiasts, mark your calendars! For the first time in its legendary 30+ year history, Goose Island’s Bourbon County Brand Original Stout – the beer that pioneered the entire bourbon barrel-aged stout category – will hit shelves in sleek 10-ounce bottle 4-packs starting Black Friday, November 28, 2025.

This game-changing packaging update makes the iconic imperial stout more accessible than ever, perfect for side-by-side tastings with the full 2025 lineup, sharing with friends, or savoring a single pour without committing to a full bomber. The recipe remains untouched: a massive imperial stout aged an average of 12 months in a premium blend of freshly emptied barrels from Buffalo Trace, Heaven Hill, Four Roses, and Wild Turkey. Expect those signature rich notes of fudge, vanilla, cherry, toasted almond, and caramelized sugar in a velvety, decadent body.

Goose Island President Todd Ahsmann explains the shift: “This smaller format is all about accessibility. Moving from one bottle to four gives consumers more opportunities and moments to enjoy it – whether sharing with friends, on date night, camping, or at your favorite bar.”

While the rest of the 2025 Bourbon County lineup (including exciting variants like Cherries Jubilee Stout with cognac cask finishing, Chocolate Praline Stout, and Heaven Hill collaborations) sticks to traditional 16.9oz bottles, the Original’s new 4-pack is exclusive and designed to elevate everyday occasions.

Why This Matters for Beer Lovers in 2025
Easier Sharing & Tastings: At around 14-15% ABV, a full bottle can be intimidating solo – these 10oz pours are ideal for verticals or lineup flights.
More Versatile: Grab one for a cozy night in or pack for holiday gatherings.
Same Epic Quality: No changes to the barrel blend or brewing process – just smarter packaging for modern drinkers.

Availability is limited (as always with Bourbon County Stout), so check your local bottle shops, Goose Island’s locator tool, or apps like Untappd for drops near you. Pro tip: Lines start early on Black Friday, and some stores offer pre-orders!

Whether you’re a longtime BCBS collector or new to barrel-aged stouts, the 2025 Original in 4-packs is poised to be the most drinker-friendly release yet. Raise a (smaller) glass to innovation – cheers to Black Friday 2025!

For the latest on allocations and events, visit gooseisland.com or follow @gooseisland on social media. Drink responsibly!
Legally the name is Bourbon County Brand Original Stout, but for simplicity this writer will use a shorter version, Bourbon County Stout.

More about Goose Island Beer Company
Goose Island Beer Company was born in 1988 when John Hall, a traveling executive tired of mediocre American beer, opened a small brewpub in Chicago’s Lincoln Park neighborhood. Inspired by European beer culture he’d experienced on business trips, Hall named the place after a nearby island in the Chicago River and quickly earned a reputation for brewing bold, flavorful ales at a time when light lager dominated the U.S. market. The Clybourn Avenue brewpub became a craft-beer beacon, and in 1995 Goose Island expanded with a production brewery in Fulton Market. Four years later they built a second, larger facility on the same street that included a dedicated barrel-aging warehouse—a decision that would change beer history forever. Despite being acquired by Anheuser-Busch in 2011 (a move that sparked debate in the craft community), Goose Island retained creative control over its recipes and has continued to grow as one of America’s most influential breweries.

The true legend, however, begins in the mid-1990s when brewmaster Greg Hall (John’s son) scored four used Jim Beam barrels from Booker Noe himself. In 1995 (though long misremembered as 1992), Greg filled them with an enormous Russian imperial stout and let Chicago’s extreme temperature swings work their magic on the beer for about 100 days. The result—Bourbon County Brand Stout—was unveiled as the brewery’s 1,000th batch and instantly stunned drinkers with layers of vanilla, coconut, caramel, and bourbon drawn from the oak. First served only on draft at the pub, it later appeared in wax-dipped 12-ounce bottles and, starting around 2006, became an annual Black Friday release that turned the day after Thanksgiving into craft beer’s biggest holiday. Over three decades, Bourbon County Stout has spawned countless variants, inspired thousands of barrel-aged beers worldwide, and cemented its place as the undisputed godfather of American barrel-aged stouts.