8 Beers to Pair with a Barbecue

With the arrival of spring, the first barbecues begin to timidly appear. Although at these social events the least important part of the most important thing is the beer, there’s also room to put some effort into a top-notch pairing:

• An unpretentious blonde: while we get the coals going, there’s nothing better than a beer to whet the appetite. We can start with a pils, either Czech- or German-style. A beer to enjoy without overthinking it, blonde like the sun on a clear day. In short, a fresh and highly drinkable option to liven up some fries or some marinated olives.
• A good vinegar‑like bite: whether for chorizo, blood sausage or chops, fatty meats pair well with a beer that has a tart profile. Here we find several options, most of them from the Belgian tradition. The lambic family offers us multiple choices, both young and aged, and with different price points accordingly. And let’s be honest, popping a cork always adds a sophisticated touch to the evening. We also find alternatives such as Berliner Weisse.
• German wheat beer: you really need to have a half‑liter Bavarian bottle on hand if you’re going to roast a piece of pork or grill some sausages. Why? The cultural factor is justification enough. If not, just look at what’s being poured in the Oktoberfest tents. In fact, the sweetness of wheat beer pairs brilliantly with pork.
• Rauchbier: in this case, a pairing by affinity. A smoked beer will work very well with hearty meats such as ribs or brisket.
• 
• English porter: the roasted malts, with their toasty edge, pair brilliantly with well-crisped, sizzling bacon, with its caramelised fat.
• APA or session IPA: a very American (and low‑alcohol) beer to pair with an equally American treat: the hamburger. Try to choose a session IPA that’s not overly fruity, but has a more bitter, spicy and fresh profile that will go well with the juiciness of the burger and cleanse the palate.
• Radler: a good beer with lemon juice—there are some excellent ones—will go wonderfully with crispy-skinned chicken wings. An easy pairing, yes, but when we’re having fun with friends, we don’t want complications.
• What about a non-alcoholic or 0.0 beer? After all, at a barbecue we tend to cool off constantly, since meat consumption tends to be excessive. Let’s try to keep alcohol consumption from being excessive too, without giving up our favorite drink. Not for nothing do the Germans make magnificent non-alcoholic beers in half-liter formats that pair beautifully with corn on the cob drizzled with oil, salt and pepper.

As you’ll have noticed, we’ve opted for styles with moderate strength. No doubt any strong Belgian beer, a doppelbock or a barley wine would work wonderfully in a sensory pairing, but the reality is that we want to accompany a meal that can last several hours with beer.