Beer!
A hot grill and a cold beer: That simple summer duo is so great, yet so woefully lopsided. The grill has become an ark of diversity—burgers and dogs, sure, but also fish, tofu, fruit, even pizza—but the cooler remains stocked with, well, whatever's cold. It's time to build a better grill-side lineup.
Don't worry about that rare, barrel-aged sour—leave it in the cellar. Grilling is about simplicity, and it's hard to be highbrow while brandishing tongs. You need beers that are versatile but down-to-earth, ready to hit whatever the grill-master throws: smoke, spice, creamy fat, caramelized sugars, sharp char. Good beers, but nothing fancy.
A hot grill and a cold beer: That simple summer duo is so great, yet so woefully lopsided. The grill has become an ark of diversity—burgers and dogs, sure, but also fish, tofu, fruit, even pizza—but the cooler remains stocked with, well, whatever's cold. It's time to build a better grill-side lineup.
Don't worry about that rare, barrel-aged sour—leave it in the cellar. Grilling is about simplicity, and it's hard to be highbrow while brandishing tongs. You need beers that are versatile but down-to-earth, ready to hit whatever the grill-master throws: smoke, spice, creamy fat, caramelized sugars, sharp char. Good beers, but nothing fancy.