Here’s a Thanksgiving-ready pairing that features Arthur and any of its variants!

Cranberry-thyme whipped chèvre with crispy shallots (spread on savory crackers or crostini).

What Works:

Arthur’s bright acidity, fine carbonation, and subtle peppery/herbal notes cut through the chèvre’s richness and sync with thyme. The beer’s pleasant tartness sharpens the cranberry’s tart-sweet edge, while a little allium crunch adds contrast

Tips:

Whip chèvre with a splash of cream, fold in chopped dried cranberries, fresh thyme, orange zest, a touch of maple, and a pinch of salt. Top each bite with a few crispy fried shallots (store-bought is fine) and a micro-grate of zest.

Serve Arthur at 50–54ºF in a stemmed glass.

Or, keep it classic: swap shallots for capers and add a ribbon of orange peel—salty, bright, perfectly in Arthur’s lane