What’s a Feast without a little something to wash it down with? While the focus this Thursday through Sunday is on the creative munchies, the brothers Widmer and their ragtag team of brewers have concocted four beers for the occasion, to pair and partner with some of this town’s machers of the nosh.

The four 10-barrel batches being unveiled speak to some of the basic food groups 'round here: meat, coffee, whiskey, and more meat.

1) A collaboration with Aaron Franklin of his eponymous Franklin Barbecue, “Rauch und Kirschen” is a Bamberg-style rauchbier (meaning smoked beer in German) or, more specifically, a helles lager made with smoked malt. Kirschen (German for cherries) likewise get the barbecue treatment, as 10 pounds of them were also smoked before being added to the mix. The result? Bring on the brisket!

2) Teaming up with Andy Ricker of Pok Pok could’ve led to a disastrous beer made with fish sauce. Luckily, attention was turned to Ricker’s Whiskey Soda Lounge and those amazing So Drinking Vinegars. “Som O Grapefruit Radler” would’ve benefitted from some of the acidic tartness that the mixer packs, but brewer Ben Dobler’s not a huge fan of vinegar, so the result is more like Widmer's Hefe Shandy summer release, despite going with the helles lager base again. Still, not a bad partner for a plate of wings.

3) Looking for hops? So were the folks at Stumptown Coffee; hence this duo of a hoppy pale ale and the roaster’s Guatemalan Finca el Injerto Bourbon coffee. While I’ve yet to be a fan of a coffee-infused IPA, “El Injerto Coffee Pale” strikes a good balance at 5.5 percent ABV and just under 50 IBUs. Just what we need! Another morning beer.

4) Which brings us back to meat. In collaboration with Prosciutto di Parma USA, “Missing Legs Saison” is a Belgian-style farmhouse ale brewed with grains of paradise.