Beer and BBQ! Your input is requested.
Dear Faithful Readers,
This is a new story on Beer and Food combination. We would love your input on these stories and others. This story was really written by a Competitve BBQer, not a writer, or really a strong beer connoisseur. Is this OK for you? Do you want more from non-beer geeks? Let us know. Please add your comments. Here is a brief biography of Cindy Hayter and then her story. Please post those comments at the end of this blog.
Cheers! Prost!
PdxBeer
Cindy Hayter is a professional cook on the national barbecue competition circuit. She has recently qualified for the American Royal World Championship in Kansas City in October. Catch her at the Oregon State Fair in late August.
BEER AND BARBECUE: A MATCH MADE IN HEAVEN
By Cindy Hayter
The dog days of summer are upon us once again. People are busy enjoying the warm, dry weather while making the most of the long hours of sunshine. Backyard pools are packed with friends and family, ice-cream vendors are hitting peak season and barbecue chefs are sweltering over hot coals.
Having grown up in Texas, I feel a deep connection with the tradition of the backyard barbecue. And what better way to enjoy the smoky tastes and smells than with a pint of my favorite fermented beverage — beer.
For me, barbecue and beer are as American as baseball, hot dogs, apple pie and Chevrolets. The hot coals and slowly cooked meat add a wonderful smoky quality that brings pleasure to all the senses.
Throw in a cold Lone Star Beer, and you truly have a match made in heaven. A perfect example of Americana at its best.
When gathering with family, friends and fellow barbecue aficionados, we are all of the opinion that there are thousands of ways to make great barbecue. What we might not all agree upon is which beverage is best to complement our culinary concoctions.
For me, hands down, beer is better. And it’s not just a matter of personal opinion.
We’ve all been hearing about how beer can be a good, if not better, complement for food than most other fermented beverages. This is especially true for barbecue. For example, the slight acidity in the beer helps to gently cleanse the palate of the fatty undertones of the cooked meat, making the next bite as good as the first.
Also, today’s barbecue styles have evolved some very complex, layered flavors, and with the wide variety of handcrafted beer styles available there is a beer for every taste.
My personal favorite to complement any barbecue is a good lager. The light, refreshing flavor brought on by the cold fermenting process goes perfectly with a warm summer evening and a tasty barbecue. My local favorite is Session, a well-built lager from the expert brewers at Full Sail Brewing in Hood River.
So what would match well with your beef brisket, tri-tip or short ribs? I would suggest trying some of our local pale ales, like Blue Heron from BridgePort Brewing, or go abroad and try a trippel Belgian. Your wild card, depending on how rich the meat is, would be to pair it with a brown ale or bock-style lager.
If you are into gamier meats, like venison, try a Scottish ale such as Fearless Scottish Ale from Fearless Brewing in Estacada.
And what about the traditional standards like pork, chicken and seafood? All those fun summer IPAs, blondes, pilsners and German-style weizens should complement just about everything in these categories.
Last but not least, I want to give a special mention to our beloved Northwest salmon. Try pairing it with an extra-special bitters like Red Hook from Woodinville, Wash. That should really get the party going.
So remember, the next time you attend a barbecue, while the smoky flavors waft through the air, think about all the great beer out there and grab something tasty and interesting.
With so many talented food and beer artists keeping the heritage of the barbecue alive, they are truly creating future memories for all to enjoy and reflect upon.
By Cindy Hayter
The dog days of summer are upon us once again. People are busy enjoying the warm, dry weather while making the most of the long hours of sunshine. Backyard pools are packed with friends and family, ice-cream vendors are hitting peak season and barbecue chefs are sweltering over hot coals.
Having grown up in Texas, I feel a deep connection with the tradition of the backyard barbecue. And what better way to enjoy the smoky tastes and smells than with a pint of my favorite fermented beverage — beer.
For me, barbecue and beer are as American as baseball, hot dogs, apple pie and Chevrolets. The hot coals and slowly cooked meat add a wonderful smoky quality that brings pleasure to all the senses.
Throw in a cold Lone Star Beer, and you truly have a match made in heaven. A perfect example of Americana at its best.
When gathering with family, friends and fellow barbecue aficionados, we are all of the opinion that there are thousands of ways to make great barbecue. What we might not all agree upon is which beverage is best to complement our culinary concoctions.
For me, hands down, beer is better. And it’s not just a matter of personal opinion.
We’ve all been hearing about how beer can be a good, if not better, complement for food than most other fermented beverages. This is especially true for barbecue. For example, the slight acidity in the beer helps to gently cleanse the palate of the fatty undertones of the cooked meat, making the next bite as good as the first.
Also, today’s barbecue styles have evolved some very complex, layered flavors, and with the wide variety of handcrafted beer styles available there is a beer for every taste.
My personal favorite to complement any barbecue is a good lager. The light, refreshing flavor brought on by the cold fermenting process goes perfectly with a warm summer evening and a tasty barbecue. My local favorite is Session, a well-built lager from the expert brewers at Full Sail Brewing in Hood River.
So what would match well with your beef brisket, tri-tip or short ribs? I would suggest trying some of our local pale ales, like Blue Heron from BridgePort Brewing, or go abroad and try a trippel Belgian. Your wild card, depending on how rich the meat is, would be to pair it with a brown ale or bock-style lager.
If you are into gamier meats, like venison, try a Scottish ale such as Fearless Scottish Ale from Fearless Brewing in Estacada.
And what about the traditional standards like pork, chicken and seafood? All those fun summer IPAs, blondes, pilsners and German-style weizens should complement just about everything in these categories.
Last but not least, I want to give a special mention to our beloved Northwest salmon. Try pairing it with an extra-special bitters like Red Hook from Woodinville, Wash. That should really get the party going.
So remember, the next time you attend a barbecue, while the smoky flavors waft through the air, think about all the great beer out there and grab something tasty and interesting.
With so many talented food and beer artists keeping the heritage of the barbecue alive, they are truly creating future memories for all to enjoy and reflect upon.
posted by PDXBeer at 6:26 PM
1 Comments:
Not impressed. The photo is particualarly bad. I prefer the focus to be on beer.
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