Our guide to enhancing the flavour of your meat, fish and veggies with complimentary craft beers + some handy cooking tips.
BEER AND BARBECUE PAIRINGS
If you prefer light marinades such as lemon and herb on Chicken or seafood, then pale ale works well. Our Australian Pale Ale recipe is beautifully light with a grassy, herby aroma combined with zingy notes of grapefruit.
For dark, smoky, sticky jam marinades on ribs or steak, a stout will be great. Our milk stout recipe uses some lactose sugar in the brew, which the yeast cannot digest into alcohol. This means the sugar remains in the finished beer adding a subtle sweet smoothness to the stout.
With sweet chilli or teriyaki marinades on chicken or salmon, rye ale works well. Our gorgeous ruby red rye ale has sweet malty flavors and a unique rye spiciness. It’s balanced by the four different hop additions and kicked off with the dry hop added during fermentation that adds complex layers of flavour and some citrus brightness.
For tandoori or Mexican style rubs on chicken, an easy drinking IPA is delicious. Our Single hop IPA recipe is an American classic; the exclusive use of the hop added in multiple stages creates a distinctive flavour of intense tropical fruit hop aroma and a balanced bitterness lingering in the finish.
If you prefer classic Salt and pepper style seasoning to bring out the natural meat flavours a middle of the road brown ale is a good accompaniment. Our American brown ale recipe is a beautifully complicated brown ale with malty nutty flavours reminiscent of the classic nut-brown ales, however this modern twist of hop forward flavour means a jolt of some floral aromas and a brighter more lively drink.
Create your own marinades with our handy tips or get smoking for some real depth of flavour…
Marinating tenderises your meat as well as adding lots of flavour.
It can be easy to create your own marinades : you can follow a simple pattern by adding some of each of the following :
- acid (citrus, vinegar, beer, tequila etc),
- oil (olive, rapeseed, butter etc), something to add some
- sweet balance – optional – (honey, maple syrup, sugar) and some
- herbs or spices (fresh herbs, garlic, salt + pepper).
There are many possible combinations! Go wild and plan a bit ahead as leaving meat to sit in a marinade (especially the acid part) is what helps to tenderise it.
A general timing guideline is:
- 30 mins – 1 hour for veggies and seafood;
- 2-4 hours – chicken + pork,
- 2 hrs – 2 days (!) for beef and lamb.
Marinating may also be good for your health as according to the American Institute for Cancer Research, it can inhibit the formation of potentially harmful carcinogenic HCAs which can form when grilling poultry, meat or fish by as much as 92%
It can be nice to reserve some of your marinade to brush on while cooking. Make sure if you’re using a heavier glaze that you put it on at the end of the cooking time as it may burn or caramelise affecting its taste if cooked for too long.
Smoking is great for adding depth of flavour – fruitwoods like apple or cherry for sweetness or oak or maple for a deeper flavour. If you don’t have a fancy dedicated smoker yet, you can soak the wood chips in water and place them directly on the coals and covering the grill. You can also get box smokers for gas grills.
Alternatively you can try scattering herbs directly onto the coals to infuse flavour.
We’ve got a special offer on our BBQ Party Hamper so get yours while stocks last and there’s still time to put together a late summer BBQ. The kit includes tasty spice rubs from Ross & Ross and a reusable keg so you can serve your home brew in style and host the best bbq ever.
Or impress your guests by making your own beery condiments (Beer Ketchup and a tangy Hop Mayo) and some great spiced burgers with our Beer Lover’s Burger Kit.