First, the Associated Press (AP) had a story that many outlets picked up under various titles, such as “Craft beers join Turkey Day table,” “Have a beer with Thanksgiving dinner,” and the vaguely insulting “Thanksgiving dinner — and beer?” But the article itself it surprisingly well-done.

There’s also “A Thanksgiving Toast,” a nice editorial in the L.A. Times giving a historical perspective for drinking beer at the Thanksgiving meal. And the Boston Globe has a similar theme in “Ale, ale, the gang’s all here.” Then there’s this piece from Canada called “It’s not Thanksgiving without beer.”

Likewise, Eric Hjerstedt Sharp, writing in the Ironwood, Michigan Daily Globe about Thanksgiving myths, has the following to add:

—Not tee-totalers by any means, the major beverage aboard the Mayflower was beer, primarily because the alcohol kept the bacteria from spoiling the drinking water. However, they continued to brew and drink beer after they landed and settled.

Scripps News has an article entitled “Choosing the best beer for a holiday dinner.” And while I could take issue with some of the author’s ignorance, she also has some good suggestions for the novice, too, so in the holiday spirit I’ll let it pass.

Tim Cotter, writing for The Day in Connecticut, suggests two fine beers to try with your turkey, Ommegang Abbey Ale or Allagash Grand Cru, in his column entitled “Turkey Beers.”

At Epicurious, there’s article called “Thanks for the Brews, Beers for Thanksgiving day,” by Marty Nachel, author of Beer for Dummies.

And there’s also “The beer nut: Giving thanks for good beers” at the Daily News in rural Massachusetts.

This year, the Brewers Association launched its own campaign called “The Year Beer Goes With the Bird” whose aim to show the advantages of pairing beer with your Thanksgiving meal this year. Some of their suggestions:

Traditional Roast Turkey: The roasted and caramelized skin matches well with amber ale, a strong golden ale or an amber lager in the Vienna style.

Smoked Turkey: If your local brewery offers a smoked beer, that can serve as a compliment to smoked turkey as well. Look for a porter, Scotch ale or amber ale in the smoked style.

Cajun Turkey: Celebrated beer writer and New Mexico resident Stan Hieronymus suggests a malty IPA to go with his favorite Cajun turkey recipe. For a malty alternative that will stand up to the heat, try a dark bock or strong Scotch ale.

The recipes on the left are also on the Brewers Association website and are courtesy of my good friend, beer cook Lucy Saunders.

And here’s in an interesting piece of history in itself. It’s an article by Michael Jackson from the Washington Post from November of 1983 called Beer at the Thanksgiving table. And here’s a more recent one on the same subject by Michael’s friend, award-winning beer writer, Carol Smagalski, entitled “Elegant Beer for the Thanksgiving Table.”

And then, of course, there’s my friend Lisa Morrison’s award-winning piece, “This Thanksgiving, Beer Is For The Bird” in which challenges her readers to “Try Serving Well-Crafted Local Beer At The Table, Pilgrim.”