Ok…we found this “guide” to “pairing” our meat with libations. Like we need a guide for that! Meat in cooker, beer in cooler, open cooler, get beer, eat meat…not too difficult.
Anyway, some useful tips.
1. Beef Brisket
Try a stout beer. Its smoky, slightly chocolatey flavors will enhance the already rich, roasted meat. For a wine pairing, try a Bordeaux red, as they have a little more “weight,” or structure. For a fruitier wine, go with the Merlot.
2. Beef Ribs
Beers like the Samuel Adams Octoberfest have a little spice and a crisp sweetness that will go well with the ribs. If you’d prefer wine, go with the perfumed and slightly sweet Pinot noir.
Red and amber lagers like the Yuengling or Blue Point Toasted lagers have a dense maltiness. This will go well with the caramelized crust of the sausages. Or, try a wine with ripe, fruity berry and pepper notes, like the Primitivo.
4. Pulled Pork
Blonde ales, like the Narragansett or Blue Point Summer ales, are sweeter and less bitter than the traditional ale. For a lighter zing, you can try a sparkling rose for a wine.
5. Smoked Chicken
Amber lagers like Brooklyn lager are pretty versatile. Or, try a nice Riesling made from a white grape variety and higher in its sugar content, which will do well with the spices on the chicken.
6. Pork Shoulder
Beers with a high amount of hops and smoked malts, like the Sierra Nevada Hoptimum, are ideal. If you’d like a wine, go with a classic Chardonnay, which gives a leaner taste.
7. Baby Back Pork Ribs
When it comes to pork, it’s always nice to pair it with something that will help cut through the grease. Try a hoppy beer, like the Dogfish Head IPA, or the Samuel Adams Latitude 48. The robust Zinfandel, with its occasional raspberry and blackberry tones, can be wonderful, as well.
8. Grilled lamb
The lamb’s rustic, earthy flavor can be well complemented by a Belgian-style abbey double, like the subtly sweet Ommegang Abbey Ale. For a wine, try Italian reds, like Chianti or Barbera, which are less fruity.