Now, for some really important analysis–what beer should you serve with your BBQ? No, the answer isn’t always “Corona.” Like wine, certain beers are best with certain foods. And now with the wonderful weather (three cheers for global warming!) here is Imbibe Magazine‘s suggestions of the best brew for your BBQ.
Brown Ale
Pair with: brisket, grilled veggie or lamb chops
Smoked Beers
Pair with: grilled sausages, cold-smoked salmon, or pork chopsPale Ales
Pair with: burgers, barbeque chicken or sticky barbeque ribs
Pilsner
Pair with: salmon, grilled sardines, or pulled pork
Stout
Pair with: oysters, bbq, chocolate or ice creamLager
Pair with: burgers, grilled beefsteaks, and deviled eggs
Mmmmmmm….
Beer makes me very happy! :o)
I’d like to add a site that has everything anyone could possibly want to know about beer:
http://www.beeradvocate.com
I believe Sam Adams goes well with all the foods listed above . mmmmm Sam Adams 😉 teri
Great list! Now I want to go out and do some cooking. Although according the weather people it feels like 104 out there.
Maybe I’ll just stay in here in the a/c.
Is there a beer that will chase off the gnats?
(folks in the deep deep South will know what I mean!!)
Yeah, buddy. A good Lager and some deviled eggs.(?)
Now, that’s all I can think about… .
🙂
Oh God, deviled eggs and beer…drooool [dies of gastronomic orgasm OD] 😉
Definitely a thumbs up on these suggestions! Brown ales do go great w/ grilled veggies, btw – in fact, it’s too bad we’re all separated by distance; otherwise, we’d have one helluva BBQ, eh? Maybe a plan for a future time…
The best beer I ever had, was the first one I brewed myself.
If you really enjoy beer, you have to take up homebrewing.
The difference in taste is startling, it’s that pronounced.
If I had known how exceptional homebrewed beer was, I’d have taken it up in college.
Great idea Artgal , mabye Tammy can invite all her peeps over to her powershack and we can rent one of those grills that are big enough to roast a cow. BYOB , yes that would be one helluva party ! teri
You are a plethora of invaluable information, Tammy. And might I add, that just about any beer (or two or three) finely complements a pair of margaritas guzzled during a Mexican dinner followed by tres leches?
Those are just my two cents……..
Dan, I’m w/ you on home brewing! I’ve made beer 4 times and it does taste the best. The process isn’t difficult at all, the most important thing is to make sure everything is sterilized properly. It’s been several months since I’ve made a batch, and I am overdue for another one! 😉
On home brews…
When my youngest son was home last him and I went out and bought what it takes to brew our own beer. Everything went find and the directions said to let the bottles set for three days after brewing. Those damn things (two cases!) ALL blew up and I mean all over my shop! LOL, thank goodnes no one was in there.
You think we did anything wrong?
Stout and ice cream? Ye must be daft….
Wilson,
When you bottled the beer, was the fermentation process completed? If not, the pressure due to the carbonation would have caused the bottles to “explode”. Or, the caps were not put on correctly. Either way, I hope this doesn’t discourage you from trying it again! :o)