by Arvid Bergström Beer sommelier and author of publications including Proef Bier
Big time barbecue with beer6-course BBQ with paired beers. Part 2 of a two-part series over BBQ
What’s better than barbecuing? Barbecuing and beer tasting! If you really want to push the boat out for friends and family, cook up a barbecue dinner with a carefully curated selection of mouthwatering beers. What’s your favourite?
The tastiest hor d’oeuvre
Turn the barbecue on an hour and a half in advance. It should be hot enough after an hour - try putting a piece of chorizo on the roster. Grill off some of the fat and taste with the Ur-Hop from Gulpener. The spicy kick of the chorizo brings out the hoppy character of this beer, without allowing the bitterness to dominate.
There’s a bit of a wait, and then there’s chicken.
With the barbecue on a low heat, take a piece of tin foil and place a couple of chicken thighs (skin on) and a handful of mushrooms on the grill. Add pepper, parsley and a pinch of salt. Stir the mushrooms into the fat from the thighs and marinate them briefly. Enjoy the Weizen from de Prael, the Wit from Texels and the Saison 5 from Maximus. The Saison goes especially well with the mushrooms.
To make it extra special, wrap the thighs in a piece of bacon and add a few sugar snaps.
And now an amuse-bouche
Lay a piece of tin foil on the barbecue and melt a little butter on top. Slice a banana into a few pieces and add a couple of pineapple slices. Add a pinch of salt and icing sugar. Drizzle with a dash of Gajes Tripel from Bruut. Drink the rest, but be sure to try the Iki Yuzu or the Meantime IPA as well.
If you’ve got a barbecue raclette, you can use it to melt some goat’s cheese with bread for dipping. This goes wonderfully with the Gajes.
Burgers and corn on the cob
Take a couple of corns on the cob, lay them on a piece of tin foil and sprinkle with salt. Add butter, a sprig of parsley and fold shut. Put it on the barbecue and make sure the butter can’t drip out. Now put a couple of burgers on the barbecue.
For the homemade burgers: mix mincemeat with chopped onion, paprika powder, an egg and a little syrup. If you really want to impress, add a dash of Jopen Extra Stout to the mix. Form balls and flatten to make a nice, thick burger.
Try the Green Bullet IPA and the Raging Bitchwith the corn on the cob, and the Westmalle Dubbel and the Jopen Extra Stout with the burgers. If you want to taste the IPAs with the burgers, add a little extra salt. Serve with bread and maybe a Russian salad or potato salad on the side. You could also slice up a cucumber and tomato and serve this as a salad. For the dressing, mix olive oil, balsamic vinegar and mayonnaise, and dress the cucumber and tomatoes.
The main event
And now dessert. Start by slicing a banana - leave the peel on! Break a bar of dark chocolate into rough pieces and push them into the banana. Chocolate of around 55% cocoa works best for this. Wrap the banana and chocolate in a piece of tin foil and lay it on the fading heat of the coals. Leave for fifteen minutes and enjoy with a spoon.
For the second dessert, take a piece of tin foil and fold twice before making a cone. Open a tin of cherries or mandarin segments, spoon in the fruit and add a little of the Mort Subite Kriek Lambic. Fold the cone shut. Warm briefly on the barbecue, making sure not to let the beer escape. Pour the rest of the Lambic in a glass, and pour the Barley Wine from Emelisse in as well. Take a sip of barley wine and have a bite of the chocolate banana. Delicious, isn’t it? And what do you think of the kriek with the chocolate?
If you really want to spoil your guests serve a scoop of ice cream with a little whipped cream.
Here’s your shopping list, for the beers as well as the food.
- Whole chorizo
- Chicken thighs (skin on)
- Sugar snaps
- Pineapple (can be tinned)
- Icing sugar
- Goat cheese
- Corn on the cob
- Minced beef
- Paprika powder
- Russian salad
- Olive oil
- Balsamic vinegar
- Dark chocolate
- Jar of cherries