Beer!
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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.
Pick golden lagers for a clean slice through spicy sausages, and hearty pales to stand up to, but not overpower, meaty cuts of fish. Peppery saisons liven up heavier sauces. A nutty porter or brown will tease out the sweetness behind a blackened crust. And a rustic smoked beer will give the wannabe cavemen something to sip with their steaks (rare, please).
Best of all, you'll grill in peace as your guests bring their backseat advice to the cooler instead, eyeing the condensation like char marks: "That one looks ready."
Stone Pale Ale
This pale has the citrusy flower notes to satisfy any hophead, but a slightly richer backbone to balance them out. Drink it all afternoon, especially with lighter grill fare in need of a kick, such as fish or tofu. 5.4% ABV
Brown Ale
Dark beers can be just the thing to sweeten up an overcooked chop, but keep them subtle. Brooklyn's Brown mellows its notes of light-roasted coffee and honeyed toast with a smooth, even body. 5.6% ABV
Dortmunder Gold
A crisp, clean lager with just enough doughy sweetness to spar with heartier fare. Think of it as a slice of warm, white bread to sop up the barbecue drippings, but, you know, cool and refreshing. 5.8% ABV
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.
Pick golden lagers for a clean slice through spicy sausages, and hearty pales to stand up to, but not overpower, meaty cuts of fish. Peppery saisons liven up heavier sauces. A nutty porter or brown will tease out the sweetness behind a blackened crust. And a rustic smoked beer will give the wannabe cavemen something to sip with their steaks (rare, please).
Best of all, you'll grill in peace as your guests bring their backseat advice to the cooler instead, eyeing the condensation like char marks: "That one looks ready."
Stone Pale Ale
This pale has the citrusy flower notes to satisfy any hophead, but a slightly richer backbone to balance them out. Drink it all afternoon, especially with lighter grill fare in need of a kick, such as fish or tofu. 5.4% ABV
Brown Ale
Dark beers can be just the thing to sweeten up an overcooked chop, but keep them subtle. Brooklyn's Brown mellows its notes of light-roasted coffee and honeyed toast with a smooth, even body. 5.6% ABV
Dortmunder Gold
A crisp, clean lager with just enough doughy sweetness to spar with heartier fare. Think of it as a slice of warm, white bread to sop up the barbecue drippings, but, you know, cool and refreshing. 5.8% ABV
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