4 beer and BBQ pairings you’ll want to try (plus beer syrup recipe!)

Beer and barbecue go incredibly well together. BBQ masters Bernd and Dan and beer sommelier Arvid tell you all about why beer and barbecue work so well together in the booklet Beer and Barbecue. You’ll also find plenty of pairings that work incredibly well in the book – and we’re revealing a few so you can get started right away.

Pilsner is a good beer style to drink first, including at a barbecue. However, barbecue’s dark, roasted flavors call for more intense beers. Can’t find a particular beer? Ask at beer shops for an alternative in the same beer category. There are no rules – anything goes!

Pulled Pork

With pulled pork, it’s best to drink a full-bodied beer. How full-bodied depends on the spice rub you use. If you use a spicy rub, choose a dubbel or autumn bock at 7.5 to 8%. If you use a sweet rub, choose an IPA at 6.5 to 7.5 percent.

Chicken

Chicken wings are a BBQ classic. Hoppy wheat beer such as Surf Ale or a spicy witbier such as Asian White pairs well with the juicy, roasted chicken flavor. Are you using cilantro in the rub? Then choose a young Orval, preferably younger than 5 months.

Salmon on wood

Cooking salmon on a cedar plank gives the fish a delicious flavor. With the fish, it’s best to drink a Tripel such as a Gooisch Tripel or Belgian Buggy from Uthok. A strong blonde beer such as Duvel also works.

Ham

Just like pork tenderloin, you can also grill a ham on the BBQ. Use thyme, rosemary or oregano in the rub. Glaze it with a beer syrup and serve it with Jopen Koyt.

How to make the beer syrup

• Place a large pan on the stove. It must hold at least 10 liters, because once it starts boiling, it gets extremely hot and foams a lot.

Pour the water into the pan and add the cane sugar. Stir until the sugar dissolves. Now pour in two-thirds of the beer. Add the cinnamon sticks, cloves, juniper berries and lime juice. Boil until it reaches 114 to 115 degrees Celsius, then deglaze with the remaining beer. BE CAREFUL! It is hot and will start boiling immediately. Let it cool and your syrup is ready.

Beer tip

For a sweet, spicy syrup, use a witbier or tripel. Want more caramel flavor and umami? Then use a Porter, stout or Dubbel to make the syrup.

Title: Beer and Barbecue
Author: Arvid Bergström, Daan Hamoen & Bernd Beersma
Price: €15.50
Publisher: Koken Met Krullen

Read also:

• Have a balcony? Then this BBQ is perfect for you!
• Make it quickly: BBQ master Jord Althuizen’s Double Cheeseburger
• 12 tips for the perfect BBQ sausage