Brew's Clues: Episode VI, In Which Brew Has a Barbecue
Barbecuing and beer: the quintessence of July 4th. Well, add to those things fireworks and exuberant patriotism, but since I’m neither pyrotechnic nor jingoist I’ll stick with the first two. Many a barbecue will be thrown over the holiday, and many a beer will be drunk, but which ones are best?
Well, there are many things to think about: Is your barbecue during the heat of the afternoon, or the cool evening? Will the crowd huddle around the hot grill, or will you eat inside? Are your guests carnivorous or lacto-ovo-pesco vegetarians? What is the girl-guy ratio? All of these things can come into play to some degree.
In order to unpack this dense question, I outsourced my research and invited some friends over for a BYO barbecue. If everyone brought a favorite beer and a favorite grilling item, bingo – column writes itself. Most of the things brought were usual suspects: hot Italian sausage and Sam Adams Summer Ale, chicken breasts with Coors’ Honey Moon Summer Ale, veggie burger and Bud Light with Lime, kebabs with Magic Hat #9, Ballpark franks with a 30-rack of Miller High Life (24 of which are still left in my fridge…).
Then there were the less-expected beers: Lagunitas Dogtown Pale Ale (from Petaluma, California), New Orleans’ Abita Restoration Ale, and Leffe Blonde. The first two are unusual as small-distribution craft brews. The final though, a Belgian ale, baffled me until I tasted it again and was struck with the same reaction as the first time I had it: it tastes like baked beans! Perfect!
Brief thoughts about the options: low-alcohol beers are key for a hot afternoon of grilling. Wheat beers are oftentimes crisp and refreshing, sometimes served with a citrus slice, making them wonderful summertime beers. Hoppy beers can be very appealing, as their flowery bitterness complements many grilled meats like a good peppery Shiraz. Finally, if you’re lacking a side dish – and craving a good bowl of baked beans – go for a Leffe.
Ultimately, though, most people don’t think about this stuff as much as me, and are only forced to when their lame beer nerd-friend strong-arms an answer out of them. If you’re heading to a barbecue this summer, just remember – if you like to drink it, it will get drunk!
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By Sam Chapple-Sokol
Sam Chapple-Sokol is a paralegal at the Department of Justice, but that’s just his day job. By night and weekend he loves to cook, eat, and brew his own beer.
A Vermonter at heart, his favorite breweries are Rock Art and Long Trail. He is currently brewing a 9.5% ABV 95 IBU Spring IPA which he hopes will be potable (please see future columns to understand the acronyms, and whether it is in fact potable).
About The Humble Gourmand
The Humble Gourmand is a monthly online publication edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
The Humble Gourmand encourages users to comment on any and all of its features, but reserves the right to remove any material deemed inappropriate.
escott
August 17 12:38 p.m. 1Yum, I love Abita beer - drank it all the time in Mississippi and it's especially great with what southerners would call "real" BBQ - not "grilled" food :)
I have to admit though - I'll always choose wine over beer at a BBQ. You don't have to worry so much about keeping it cold (even white wine) and therefore can drink it slowly while you grill or chat.