Justin Phillips, owner of Beer Table in Brooklyn’s Park Slope neighborhood gives advice on some unique beer picks to make your Thanksgiving a little more interesting! Check them out after the jump…

1) Rodenbach Grand Cru–“Classic flemish sour that has sweetness and acidity. Think of balsamic vinegar with fruit juice and a malty undertone – it’s really interesting. Pair with cranberry sauce or with the bird! It’s really versatile with food.”

2) Brasserie des Franches Montagnes Abbaye de Saint Bon Chien–“This is absolutely one of my favorite beers with or without food. It’s reminiscent of a flemish sour without actually being one. Super complex aromatics and flavors ranging from the really bright, high acidity and a variety of dark fruity flavors, to musky, earthy, powerful undertones. I’d easily pair this with a cheese course, with roasted vegetables, gravy, you name it. It would be hard to go wrong here.”

3)Southampton Cuvee des Fleurs–Saison style beer that’s brewed with edible flowers. It’s subtle, but still has strength. Really beautiful aromatics of flowers and fresh herbs. Soft malt sweetness. It would work really well with sweet potatoes or something that nears dessert without actually being super-sugary.”

4) ‘t Brouwkot Kalle–“Belgian triple that’s very approachable for a crowd, but relatively unheard of. It has the classic dried fruity and candied aromatics for the style, while remaining fairly dry. It would make a great aperitif as it has a bit of bitterness, and subtle nutty flavor.”

5) Bayerischer Bahnhoff Leipziger Gose–“This is a lactic wheat beer from Germany that’s also brewed with coriander and salt. I recommend it with everything with the exception of most desserts. It has a huge amount of character for a really light beer. Drink it with deviled or pickled eggs!”

6) Oskar Blues Gordon–“This is a big sticky red ale that has a lot of power. It’s somewhat sweet, but doesn’t at all seem like dessert. I’d drink it with roasted meats – it would actually be great with a ham. Caramel sweetness with a resinous, piney hop character. Sounds good to me…”