BBQ and beer tips - Especially at the barbecue!
Posted by Rick Kempen, beer ambassador Beer&cO on 14th Aug 2023
Beer tips for with the BBQ
What a heck of a summer we are having....not.... luckily it's always barbecue weather! If there is a 'cooking with beer' moment, this is it! Glowing coals, smoldering briquettes or just the easy gas burner: beer is made for it. We wouldn't be Uiltje if we didn't like to give you five surprising beer tips to go with it: Uiltje, especially with BBQ!
Tip 1: Dark beer with the BBQ
How not surprising? Do you really think everyone already knows that dark-colored beers are an obvious pairing with anything from BBQ? Then you've come a long way! For everyone else: there's a simple reason that dark beer always pairs tastefully with BBQ food. And that reason has a name: the Maillard reaction.
In the Maillard reaction, sugars and proteins, under the influence of temperature, change color and flavor. The brown crust on grilled meat and the browning of a barbecued eggplant? Maillard! And exactly the same thing happens with grains prepared for the brewer: after germination, the malting process is finished by heating the grains. The higher the temperature, the darker the grain becomes - and the more intense the Maillard reaction is.
Of course, you also look at other things, such as alcohol content and residual sugars in the beer. Heavy Russian Imperial stouts or barleywines are less likely to qualify on a summer barbecue afternoon because of their sometimes sky-high alcohol content. Brown abbey beer, porter and stout, on the other hand, can't wait! It also makes Spéciale Belge and pale ales (less dark, but with a hint of Maillard) happy.
Omer Vander Ghinste Lefort tripel is a classic, whether paired with barbecued sausages, ribs or vegetables. A touch sweet, a touch bitter - just the right match! But St. Bernardus Pater also does more than tasty with BBQ.
Tip 2: India pale ale beer with the BBQ
Little is more classic than a burger on the grill! How you package it next - on a bun, in a wrap or right on the plate - doesn't matter, because it almost always comes with seasonings such as sauces and garnishes. Our tip? The less distinctly "spicy" the garnish, the more intensely hopped the accompanying beer may be. And conversely, the spicier the sauce or garnish, the wiser you are to avoid pronounced hop bitterness in beer. That hop bitterness can unpleasantly intensify the spiciness of peppers in particular.
A hearty Westcoast-style IPA like Stone IPA or Uiltje Brewing Company Bird of Prey will do well with a "mild" burger, while BrewDog Hazy Jane will do better with a spicy, barbecued patty. And if you go for a spicy burger with blue-veined cheese, it's best to have a double or triple IPA like La Trappe's. Lots of bitters as well as lots of malt sweetness in the beer combine just great with such a Burgundian treat.
Tip 3: Saison beer with the BBQ
Saison is often cited anyway as the most easily gastronomic beer because of its dryness (the absence of residual sugars) and mild but distinct bitterness. It makes these beers actually go well with all dishes, or provide the right counterpoint. Add to that the generally high carbonation, and you have a winner at the barbecue! Carbonation not only has a pleasant tingle on the tongue, it also has a cleansing effect in the mouth. It "cleans" the taste receptors and cuts through oily sauces, so you're ready for a new taste sensation every time. In addition to the mother of all saisons from Brasserie Dupont, we especially recommend the KEREL Saison - a modern Belgian beer classic. Another delicious and award-winning Saison beer, perfect for BBQ, is the Saison Dupont. Extra tip: barbecued fish dishes and saison, that's summertime enjoyment at its finest!
Tip 4: Hefeweizen beer with the BBQ
Perhaps the most challenging combination: weizen is of course a summer thirst quencher par excellence, but at the table sometimes a bit difficult to fit in because of its fresh-fruity character. Of course you can also drink weizen while you are et BBQing, but try the surprising combination of weizen with satay. Sounds crazy, but especially in combination with peanut sauce an unexpected winner. Whether you take Weihenstephaner Hefeweizen or a slightly hoppier beer like the DAVO Migaloo: you will be pleasantly surprised by this combination. Now that's Uiltje!
Tip 5: Sour Ale with the BBQ
Dare you argue that BBQ can border on Burgundian enjoyment, then certainly dare you argue that while good wine needs no wreath, it is still not beer. A somewhat strange intro? Yes indeed, but we're looking for a bridge to the tip for enjoying beers with barbecue that are close to the wonderful world of wine. Hello, sour ales!
Ranging from its role as an ideal aperitif to accompaniment to grilled fish or gambas skewers, with or without garlic dressing: fresh-sour beers do great here! The choice runs from the "Champagne of the North" to Flemish Red Brown. BRLO Berliner Weisse lends itself best to accompany the fish, while a Rodenbach Classic nestles sweetly against the prawns.
The Surf & Turf BBQ Burger
Plenty to explore, plenty to enjoy. And to drive you crazy: below is our own favorite burger recipe! This recipe is an absolute blast! Even better this burger tastes when paired with a cold Brooklyn Lager. A wonderfully refreshing, flavorful yet easy-to-drink Vienna-Lager.
What you need (4 people):
- A glowing hot BBQ
- 4 Sandwiches
- 4 Beef burgers from the butcher
- 8 Bacon slices
- 12 Prawns
- 2 Onions
- 4 Slices of cheese
- 1 Garlic
- 2 Tomatoes
- 1 Bag of arugula
- BBQ sauce, soy sauce and olive oil
Light the barbecue and make sure it is well heated. Meanwhile, marinate the prawns in a little olive oil, garlic and soy sauce. Leave the prawns in the marinade for half an hour. Then thinly slice the onions and tomato. To get an extra crispy bun, cut the bun in half and grill both sides very briefly on the hot barbecue. Then grill the beef burgers and bacon slices for about 3 minutes on each side. When the burgers are almost done put a slice of cheese on the top so that the burger is covered with melted cheese. The prawns only need a very short time on the barbecue. Now top the burger with all the ingredients and enjoy! Don't forget to get the beer cold in time!