What beer to drink while Q-in??

Blue Moon is my favorite, my husband calls it a "Girl beer"
I love the Rogue Hazelnut.
Others would be Killians and Sapporo

Rolling Rock longneck is far the best with Memphis BBQ also there is a tap room that has the draft(drought)on Beal Street.I found out the other afternoon that a cold RR bath makes a wax worm more relaxed when he is about to meet his brim(brem) fish brother.I was on a mission to feed and release to let the little fish grow for a few months.Pepsi and iced tea without sugar also go well with Q.In this part of the world the sugar or no sugar tea question is like a line marked in the sand or here mud.?

try a wedge of cirus with the bleu moon
orage would be best i believe
i've heard german ladies often squirt a little fruit syrup in thier wheat beers sounds delic

I like something on the lighter end of the spectrum -- no darker than a dark amber, say, and definitely nothing like a porter or stout, that's just WRONG. Within that range, there are a lot of beers that will do the job, but I definitely find that something with some hop presence provides the best contrast for barbecue, the crispness of the hops offsetting the richness of the q. Once in a great while, I want something like a weissbier/Belgian white -- that can work too.

Nothing by Coors, EVER -- and that includes Killian's and Blue Moon. They're skunks and they make skunky beer.

Try a BBQ BLOODY ... a regular bloody with a dash of bbq sauce or dry rub.

quote:

I dont know there... I've done a fifth of MD 20/20 (A good vintage week) and become quite creative with the BBQ sauce..

MD 20/20: The only wine in the world that has no relation to an actual grape.

Let me add Newcastle Brown to the suggestions.. not as heavy as some darker beers, but sturdy enough to stand up to brisket~!

stay away from that Mad Dog... that stuff'll make ya go blind!

I have to stay with Bud. Or Bud Light. The crisp sound of the twist-off cap (never a can!) complements the atmosphere of the occasion, much as popping a Champagne cork would. And the crip assault of the first sip of the Bud is something of a lietmotif for the meal yet to come.

As we gnaw the bones, Bud stands well as a companion beverage, never pretentious, a balanced light brew, yet hardy, against the assault of a penetrating dry rub, or a clinging tomato-based sauce, on an earthy meat such as beef or pork. Conversely, the lightness of a Bud stands well with lighter meats, such as a well-marinated chicken leg. And cuts well across the tanginess of a classic hot dog and mustard.

Post-prandial, a Bud is a very appropriate beverage while reposing and reflecing with good friends on the meal just completed. Again, light, crisp and with an appropriate balance of hops and yeast, Bud complements the watermelon desert. A fine way to end a fine meal.

And so on.

Let's give the Canadians a plug, nothing wrong with a Labatt's or a Molson's!! 'Course Bud's not bad either.........

Widmer Hefeweizen with a lemon wedge. Or a tall crisp glass of Pilsner, such as Staropramen, or Spaten. Rolling Rock is also very good.

After Many, many Bud's I have become partial to Corona. With a lime of course!

Favorite beer? HMMM I guess their pretty much all my favorite.
Some I like better then others. But I'll never pass up a cold beer
offered to me know matter what it is.
SAL

The sweetness of most Barbeque sauces makes the sweet "kiddy" beers like Budweiser (and even Heineken) inappropriate. I recommend Samuel Adams or perhaps Dos Equis. The bitter, hoppy taste of those brews is the perfect foil for the sweetness of barbeque.

Drinking a sweet beer with barbeque is like drinking soda while eating layer cake. It might be fine for children, but adults should have the palate for something less sweet.

Here in the Mile High city, when the Q temp is above 85, a good Wheat Bier (Flying Dog In Heat Wheat) does a good job. When the temp slides below 40, a good porter, ( Wasatch Polagamy Porter) will make the Q just right

Bud or Bud Light, of course.....

Being from St Louis, it's probably blasphemy not to drink Budweiser but I can't take that stuff! Major headache everytime I drink it...ugh. I usually do Boulevard Wheat, Siera Nevada or Miller Lite (ducks to avoid stlouisguy)

COLD!

sad sad sad... i82much is the only one that got it right.

Let's get one thing straight. A so called "lite" beer is NOT a beer. It is a major brewery marketing concoction that sucks the testoterone right out of men. You might as well drink chardonnay.

Interesting question. Now when I'm the cook I'll sip a few Bavaias (they're usually cheaper than buds and ten times better) but slack off when the guests arrive. Funny thing is almost no NC BBQ places serve beer.

"Beer is proof that God loves us"-Ben Franklin

So therefor if God Loves us does it really matter which beer we drink with que..... as long as it is good que??



When I lived in the southlands any kind of beer worked as long as it was COLD, but my heart goes out to DIXIE or LONE STAR.

When I drank My choice would have been Dos Equis Amber
(Durn medicine)

Now Ice Cold Tea (unsweet, durn diabetes) with sweet and low.

I did a couple of 6 pounder Pork Butts in my smoker on Saturday. It was 90plus with humidity to match. I had one six-pack of SHINER'S to last the time necessary for the Butts to go the whole-route. It didn't happen. Even holding to the one-an-hour rule, I was out of SHINER'S when the meat reached 160 degrees. I went in the house and drank cokes for an hour and a half (170 degrees) and then we enjoyed the BBQ! (With sweet tea)

If I'm at my house, Sierra Nevada, Harpoon (Summer or IPA, depending on the availability), Long Trail Ale, Coors Light, or Tanqueray and Tonic.

If I've been invited somwhere, then the host's preference (if I know it).

At my brothers, Budweiser.

well,
since i smoke on southern prides, cookshack sm150's and fec100 only union made miller high life for me.
jack
ps. did you see today where walmart in china will let those workers organize into unions but not american workers? and they left germany last friday with a 1.8 bill loss since the germans would not buy anything from them. yep there is a god in heaven and he has got a miller beer.
pps. hope it was taken in the humorus vien that it was given in mostly

For a BBQ I have McSorley's Black and Tan and St. Pauli Girl in the cooler.

I brew my own beer. None of that domestic swill for me. In my lagering freezer I have Wurzburger Hofbrau Oktoberfest clone, a nice Helles lager, a beautiful Dunkel lager, and a Spaten Oktoberfest clone. Any of them will do beautifully with a barbecue.

I prefer a lighter beer like Bud or Coors when I'm over the smoker but, with the meal I like sun tea without sugar or lemon. I don't like anything to get in the way of that great smokey flavor. I agree with carolinabill in that beer fills you up too much. I would much rather fill up on great B.B.Q.!!!




David O.

SOUTHERN CHOICES:
1/Sweet Tea
2/Coke or RC
3/PBR in a longneck
4/Buttermilk

Interesting question, but I'd defintitely go for something light. Certainly not the piss water of Keystone or Nati light, but I could see having a Shiner Bock or Sam Adams with my 'que. Honestly though (and this might surprise many), I've never had barbeque and beer in the same sitting...

Anything cold will do.

Root Beer!