Grill night has two good drinks: a cold beer in your hand while the coals heat up, and a slow whisky once the food is done. Here is how to pick both.
While you cook: the beer
You will be standing by the heat, so choose something refreshing and not too strong.
- Pale ale or amber ale: a little hop bitterness and caramel. It loves burgers, sausages and anything with a char.
- Lager or pilsner: crisp and cold. The best match for grilled chicken, corn and vegetable skewers.
- Brown ale or porter: roasty and a bit sweet, a natural partner for ribs and marinated meat.
When the fire is low: the whisky
Pour a small measure, with one large ice cube if you like it cold and softer.
- Bourbon: sweet vanilla and oak, a good friend to sticky, barbecue-sauce flavors.
- Irish whiskey: light and smooth, easy for people who do not usually drink whisky.
- Smoky Scotch: a little goes a long way. It tastes like the grill, so save it for after the food.
Three small rules
- Keep drinks away from the flame, and keep one hand for the tongs.
- Water between rounds. It is a long evening and a hot fire dries you out.
- Whoever drives, or cooks the last skewers, drinks the zero-proof option. Good alcohol-free beer is easy to find now.
The real pairing
A wooden rail, a dish towel over your shoulder and string lights somewhere behind you. The drinks matter, but the slow evening matters more.
