Thursday’s BBQ was good. Not my best ever, but good. And drinking a slew of tasty brews along with it was a task, albeit one I was willing to undertake for the greater good. We all have our crosses to bear.
For BBQ, you’ll usually be safe with something light and crisp. But if beerbecue wanted shit to be safe, we would tightrope Niagara Falls with a safety harness.
So I am going to try Duchesse de Bourgogne, Tröegs Trogenator, Oskar Blues Dale’s Pale Ale, and Sierra Nevada’s Hoptimum, each with and without a vinegar-based sauce.
First up is the wild card: The Duchess:
Players love to hate on the Duchess. In fact, some sour beer freaks sneer at her as a training-wheel sour. Haters gonna hate. It has a nice, sweet, malty character and a cherry and almost balsamic-like sourness. I thought it would be good with BBQ because vinegar obviously works with pulled pork, and the experts claim that “sweet beats heat” and “sour cuts fat”.
One concern was that a sour beer combined with a vinegar-based sauce would be a little much. But apparently, kinky sour-on-sour action can actually tone the sour down a bit and help the other flavors shine.
And I think it did pretty well, especially considering I couldn’t find it recommended anywhere. And when combined with the vinegar-based sauce, The Duchess actually started to taste a little like Cheerwine (a tasty, highly-carbonated, Southern, cherry-tasting soda)…which with Carolina BBQ is legit.
This is a great beer: Toasty bread, caramel, complex mix of dark fruits, and sweet, but not cloying. This tasted pretty good without the sauce. Although, it is pretty heavy (monks actually used double bocks in lieu of food during fasting). In fact, it might have even been a little too big for the pig. And I was a little ambivalent about it with the vinegar sauce. But, I bet this would rock the party with a mustard-based sauce (it would be like a Teutonic reunion without all the attempted world domination…hopefully). And I bet it would go well with some sweet and spicy BBQ ribs, or with barbecued beef brisket.
Then came along, Dale’s Pale Ale:
We’ve reviewed Dale’s big alter-ego, Deviant Dale (which, incidentally, also got us some search engine traffic from people curious about eproctophilia). However, don’t let Pale Dale’s comparative normalcy fool you…he’s no slouch. With citrusy and piney hops and a significant bitter finish, Dale is known for blurring the line between Pale Ale and IPA.
Dale didn’t disappoint. The sugars in my dry rub create a nice, caramelized crust; and Dale’s supporting, caramel malt hooked-in nicely with that. Also, hops are big into play-dates with savory, as well as salty and spicy, all of which can be prevalent in BBQ. Further, hop bitterness can douse any spicy flames. My one concern was that the hops would overwhelm the BBQ or wouldn’t play nicely with the vinegar, but neither happened. Good on you, Dale.
Last, Sierra Nevada Hoptimum:
Hoptimum is a 100 IBU Imperial IPA, with huge and complex hop flavor. It’s a beast. Perhaps too beastly for these purposes. I did enjoy it, but probably just because it’s such a ridiculously good beer. And for some reason, the alcohol seemed a little more prevalent than usual, especially with the vinegar-sauced BBQ. Maybe it would be better with some spicier ribs. Although, I have seen some sources claim that the higher ABV of double and imperial IPAs can actually ratchet-up the heat of spices and defeat the hop’s otherwise cooling effect. In any case, it’s a damn good beer, and I still enjoyed it.
Fortunately, all the beers were tasty (I already knew this), but some worked better than others with the BBQ. Ultimately though, I think the profound conclusion is: Beer tastes good with BBQ.