The summer BBQ season is one of my favourite times of the year. I can already smell the smoky aromas drifting from charcoal, I love the sizzle as a steak hits the grates, and picture friends gathered in the garden with chilled glasses in hand. But knowing which beer and wine go with BBQ can make or break your gathering. Pairing the right drinks with grilled meats enhances flavours and keeps everyone happy around the table. Here’s how I like to approach it, based on years of hosting and tasting.
Understanding BBQ Flavours
Barbecue cooking brings bold, layered flavours. Whether it’s beef short ribs with stout and mustard glaze, chicken skewers, or BBQ roasted vegetables, the smokiness, spice, and fat content all influence which drinks work best. When I plan my pairings, I think about balance. A smoky brisket can handle a heavier, malt-forward beer. Meanwhile, delicate grilled chicken needs a wine that won’t overwhelm its flavour. The goal is to match intensity and contrast where needed.
Which Beer for a BBQ? Choosing the Right Styles
Lager: Crisp Refreshment for Lighter Meats
Lagers are a natural starting point. Their clean, refreshing character works beautifully with grilled chicken, pork chops, and seafood. I often keep a few bottles of my favourite Italian lager Peroni in the fridge because they have just enough bitterness to cut through marinades without stealing the show. A good example is pairing a light lager with mediterranean chicken skewers. The crisp finish cleanses the palate between bites.
Pale Ale and IPA: Hop Bitterness Meets Smoky Char
Pale ales and India Pale Ales (IPAs) bring a punch of hops that can stand up to smokier cuts. The citrus and pine notes in many IPAs mirror the spices in BBQ rubs. I’ve poured hoppy ales alongside slow-cooked pulled pork and found the bitterness cuts through the sweetness of the sauce. I recommend a session IPA for those who prefer something less intense. It gives you the same zesty flavour without overpowering lighter meats.
Wheat Beers: Soft and Spicy with Charred Vegetables
Wheat beers, such as hefeweizens or witbiers, have a soft mouthfeel and subtle spice that pair well with BBQ vegetables or seafood. The hint of banana and clove in a hefeweizen brings out the sweetness in grilled corn and peppers. When I’m grilling prawns or halloumi skewers, I reach for a chilled Belgian-style witbier like a Hoegaarden white beer. It’s light enough not to mask their delicate flavours.
Amber and Brown Ales: Sweetness for Heavier Cuts
Amber and brown ales offer caramel sweetness and roasted malt flavours that complement beef and lamb. They match beautifully with ribs or burgers, where the sauces tend to be sticky and rich. I’ve had great success serving a nut brown ale with lamb chops marinated in rosemary and garlic. The beer’s toasty notes harmonise with the charred exterior.
Stout and Porter: Deep Flavours for Smoky BBQ
For the boldest pairings, these delicious stouts and dark ales are hard to beat. Their roasted, chocolatey flavours match smoked brisket or flame-grilled steaks. I find this dry Irish stout particularly satisfying with burnt ends or anything with a good crust. Don’t be afraid to pair a robust dark ale with spicy sausages either. The smooth, dark malt balances out any heat.
Which Wine for BBQ? Red, White and Rosé
Bold Reds: Cabernet Sauvignon, Shiraz, Malbec
Grilled red meats demand a wine with enough body to hold its own. Cabernet Sauvignon with its dark fruit and tannins works wonders with steaks. Shiraz offers a peppery kick that plays well with BBQ spice rubs. Malbec’s velvety texture and plum notes are excellent for sausages and burgers. I often open a bottle of Argentinian Malbec when serving beef ribs. It feels like a natural fit.
Light Reds: Pinot Noir and Grenache
Not all red meats need a heavy red wine. Pinot Noir’s bright acidity and soft tannins make it ideal for grilled chicken or pork tenderloin. Grenache, with its ripe fruit character, suits charred vegetables and lighter cuts. If I’m grilling salmon on cedar planks, a chilled Pinot Noir is my go-to.
Crisp Whites: Sauvignon Blanc and Vermentino
White wines aren’t just for fish. Sauvignon Blanc’s high acidity and herbal notes cut through fatty sausages and zesty marinades. Vermentino, often from Italy, adds a saline edge that matches seafood and grilled courgettes. A glass of chilled Vermentino next to garlic prawns is one of my summer pleasures.
Rich Whites: Chardonnay and Viognier
Chardonnay, particularly oaked styles, pairs beautifully with grilled chicken thighs or pork chops. The wine’s buttery texture complements the smokiness of the grill. Viognier, with its apricot and floral notes, is another great option for BBQ dishes with fruity glazes. I’ve found oaked Chardonnay balances nicely with chicken slathered in a honey-mustard glaze.
Rosé: A Versatile BBQ Companion
Rosé wines are incredibly versatile. Dry, Provence-style rosé works well with everything from charred vegetables to pork skewers. Their bright acidity and light fruit character make them a crowd-pleaser. When I host larger gatherings, I often stock up on rosé for its universal appeal. It’s especially lovely with grilled halloumi and watermelon salad.
Tips for Serving Beer and Wine at Your BBQ
Keep Beers Chilled but Not Ice Cold
Beer served too cold can mask flavours. I take mine out of the cooler five minutes before serving, so they aren’t tongue-numbing. Lighter styles benefit most from this little adjustment.
Decant Bold Reds and Chill Light Reds Slightly
Big red wines like Shiraz or Cabernet Sauvignon often improve with a bit of air. I decant them for 20 minutes to soften the tannins. Lighter reds such as Pinot Noir can take a slight chill on warm days.
Match Glassware to Occasion
If it’s a casual BBQ, I’m happy to use my classy wine tumblers and beautiful beer glasses. For smaller gatherings, beautiful glassware helps guests appreciate the food and drinks.
Final Thoughts: Pairing Drinks to Match Your BBQ Style
I’ve learnt over the years that the best beer and wine pairings for BBQ are the ones that fit your style of cooking and your guests’ preferences. Keeping a few versatile options on hand means you can satisfy different palates and elevate the flavours of your grilled dishes. Think of the drinks as an extension of the meal, not an afterthought. When the smoke starts rising from the grill, and you’ve got a glass of perfectly paired beer or wine in hand, the whole experience feels complete.
Suggested Recipes to Try with These Pairings
- Mediterranean Halloumi Skewers
- BBQ Pulled Pork Loaded Fries
- Grilled Mediterranean Vegetables with Feta
- Sweet and Spicy Pineapple Halloumi Skewers
Each one pairs beautifully with a chilled beer or a glass of wine from the styles above.