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[title]The coals are already lit, the sizzle of the meat is a given. The family is gathered, and when the grill master calls everyone to the table, glasses are filled to start the ritual. Most will choose wine, even if the temperature is hovering around 28°C. However, perhaps a brave and curious soul will decide to grab a can of beer and experience how the heat of the freshly grilled meat and the chill of a cold blonde come together in a single bite.
Beer becomes a staple in most fridges as this time of year begins because there's nothing like having something refreshing while enjoying a good meal. So, what happens if we combine the best of both worlds: a delicious BBQ with a cold beer?
While everyone can make the combinations they like best, there are some tips or recommendations for pairing beer with the different cuts of meat that can be found at a BBQ. For example, red meats, especially those that take many hours to cook, are perfect to pair with a light, fresh, and crisp beer like an Imperial Golden.
If the grill has white meat cuts like flank steak, chorizo, or pork ribs, it's best to accompany that BBQ moment with an Imperial Extra Lager, which has fruity notes and a subtle hop aroma. At Ley Primera, a traditional restaurant with several locations in Buenos Aires (Pilar, Maschwitz, and Tigre), the pork flank steak with lots of lemon or pizza-style is one of the menu stars, and it can also be enjoyed with a cold beer (or two since Datazo, Imperial's gastronomic recommendation platform, offers 2-for-1 promotions).
If the BBQ includes vegetables like fresh greens or cooked items like asparagus, they can be paired with an Imperial IPA. At Jimmy, a classic restaurant in Rosario (Pichincha corner Brown), you can enjoy a Caesar salad with grilled chicken, a perfect pairing for this season.
At home or in a restaurant, BBQ can also be a great opportunity to be creative, challenge friends or family to try something new, and enjoy the blend of different flavors.