John Holl, the editor of All About Beer Magazine and author of The American Craft Beer Cookbook, talks about beer-infused side dishes on NBC 4 New York.

Thanksgiving is my favorite holiday. There is no need for a present exchange, for long visits to the mall, or even to give a card. It’s just a celebration of family and friends, all gathering – hopefully happily – together over a nice and lovingly prepared meal.

To be together with those you care about, taking in the scents of so many dishes mingling through the air, the sights of parade frivolity, and then football, coming over the airwaves, all while laughter and chatter picks up and falls off from conversations around the house makes this one a holiday for all the senses.

In my house, we go around the table at during dinner and each person is encouraged to say what they’re most thankful for. Knowing this conversation is on the horizon each year is a good way to pause and take stock of your life before the crush of the holidays and endless shopping and socialization take over December.

I’m thankful for my family. My wife, parents, siblings, and a wealth of extended aunts, uncles, cousins and friends all make my existence a better one. I’m thankful for my health, and for a career that allows me to cover an exciting industry and gives me a chance to connect with a wide variety of people while traveling the country.

It’s my hope that you have a happy Thanksgiving, spending time with your own family and friends, enjoying a bit of peace and happiness. All with some good food and drink on your table.

Since this is a beer column, let’s take a minute to talk about some options for your table and some pairings that will elevate the whole meal.

Turkey: Try brown ale, with a light caramel note and smooth grain bill that will help bring out the natural flavors of the bird and add a bit of sweetness to a savory gravy.

Fresh cranberry w/ orange zest: Think about a Belgian white brewed with orange peel and coriander.

Stuffing: A porter, with some nutty, even smoky flavor to draw out the sausage, oysters, or whatever protein you’re using in your recipe.

Dessert: There are still some pumpkin and sweet potato beers on the market, but there are also holiday spiced beers as well. Those will go well with pies. Or try a stout steeped with coffee or aged in bourbon barrels for an after dinner treat.

Go to the next page to see a recipe from The American Craft Beer Cookbook (Storey Publishing, $19.95) that can add some extra beer fun to your table.