There’s something deeply satisfying about beef cooked over an open flame. Whether it’s a slow-smoked brisket that falls apart at the touch of a fork, juicy ribeye steaks seared to perfection, or thick, flame-licked burgers, BBQ beef has a richness and depth that calls for a carefully chosen drink. I’ve spent countless summer evenings at the grill drinking and tasting different beers and delicious wines to discover what complements that bold, smoky character. Here’s what I’ve learned.
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Understanding BBQ Beef Flavours
Beef takes on many personalities on the BBQ. Brisket becomes smoky and decadent after hours over smouldering wood, while burgers absorb a charred edge in just minutes on the grill. Spice rubs can add heat, marinades bring acidity or sweetness, and even the type of wood smoke, oak, hickory, or mesquite, shapes the final flavour. When I think about drinks to serve, I consider how the natural umami of beef combines with tannins in wine or the bitterness in beer, aiming for a balance that enhances every mouthful.
Which Beer for BBQ Beef?
Stouts and Porters for Smoky Brisket
Brisket cooked low and slow carries deep, smoky notes and a rich layer of rendered fat. A dry Irish stout brings roasted coffee and dark chocolate undertones that complement the charred bark on the meat. I’ve poured a pint of Guinness with brisket sandwiches at family gatherings, and the creamy mouthfeel stood up to the smoky, juicy beef. Porters work just as well, with their softer, nutty sweetness complementing barbecue sauces without overpowering the meat’s flavour.
Brown Ales with Flame-Grilled Burgers
For BBQ beef burgers, especially those topped with mature cheddar or streaky bacon, a brown ale like this one is hard to beat. Its caramel and toffee notes bring out the sweetness of the beef’s crust, while a gentle bitterness cuts through melted cheese and rich condiments. I remember one evening grilling thick patties over charcoal and serving them with an English brown ale. The pairing felt almost effortless, the beer’s toasted malt touched the burger’s seared edges and left me reaching for another sip between bites.
IPAs for Spicy Beef Ribs
Beef ribs with a chilli-laden rub or sticky glaze need a beer with bold hops to stand up to the spice. A West Coast IPA, bursting with citrus and pine, delivers just that. The bitterness resets your palate after each bite, preventing the heat from building too much. On one occasion, I opted for a session IPA with spicy Korean-style short ribs, and the lower alcohol made it easy to keep sipping all afternoon without feeling overwhelmed.
Which Wine for BBQ Beef?
Bold Reds for Steaks and Brisket
Few things beat the combination of a chargrilled ribeye and a glass of full-bodied red wine. Cabernet Sauvignon’s robust tannins and flavours of blackcurrant and cedar hold their own against the seared crust and juicy interior of the steak. Malbec is another favourite. I once served Malbec with a platter of smoked brisket, and the wine’s plum and blackberry notes, combined with its soft spice, worked really well with the rich, smoky beef.
Syrah and Shiraz for Smoky Flavours
For beef cuts rubbed with black pepper or smoked over strong woods like mesquite, Syrah (or Shiraz) offers an ideal match. Its meaty, peppery character seems tailor-made for smoked beef. I remember pairing a Syrah from the Rhône with oak-smoked beef ribs, the wine’s dark fruit and savoury notes matched the intensity of the meat, making each mouthful linger with complexity.
Zinfandel with Sticky BBQ Ribs
Zinfandel’s jammy berry flavours and soft tannins make it a great choice for BBQ beef ribs coated in sweet and sticky sauce. The wine’s natural sweetness complements the glaze, while its medium body ensures it doesn’t overpower the meat. I’ve found Zinfandel especially good when the sauce leans towards molasses and brown sugar.
Rosé for Burgers and Lean Cuts
Dry rosé shouldn’t be underestimated with BBQ beef. With burgers, especially those using leaner beef or with herby toppings, rosé provides a refreshing counterpoint. Its crisp acidity keeps the palate lively, and its gentle fruitiness—think strawberry and watermelon, enhances without dominating. On hot afternoons, I like to serve it well-chilled to maintain its vibrant character.
Tips for Serving Beer and Wine with BBQ Beef
Full-bodied reds and dark beers benefit from being slightly cooler than room temperature, especially if you’re outside on a warm day chilling out and having a BBQ in the garden. Lighter wines like rosé and crisp beers such as IPAs or pilsners should be properly chilled to keep them refreshing. For outdoor BBQs, I keep glassware practical—stemless wine glasses, these are the ones I use, and sturdy pints work well and save on stress.
Final Thoughts: Pairing Drinks with Beef
Pairing beer and wine with BBQ beef is about finding a bit of a balance. From smoky brisket paired with a silky stout to ribeye steaks served with a bold Cabernet Sauvignon, the right drink enhances both the meal and the occasion. For more pairing ideas across all your BBQ favourites, take a look at my BBQ Drinks Guide: Which Beer and Wine Go with Grilled Meats. You’ll also find tips for pork in my BBQ Pork Pairings guide and for chicken in the BBQ Chicken Beer and Wine Pairings article. If you’re cooking vegetarian dishes, my guide to pairing drinks with BBQ vegetables will give you plenty of inspiration.