According to our friend Lucy Saunders, author of “Grilling With Beer: Bastes, BBQ Sauces, Mops, Marinades & More, Made With Craft Beer”, a beer's friendly qualities can bring out the best in your barbecue. Beer's flavors can be so different - citrusy hops, fruit flavors, nutty aromas - a whole range of malt and caramel notes that are missing from wine-based marinades," Saunders says. We tend to agree. Here are our five reasons to throw out your wine and switch to beer while barbecuing this summer.
·Unlike wine, beer’s low acidic content won’t overpower the other flavors of your marinade.
·Beer is a cheaper to cook with, and more affordable to experiment with different combinations.
·The bitterness of some extra hopped ales can increase the spiciness of your meat.
·Beer baste rubs and sauces add moisture to meat, improving taste unattainable by other methods.
·Malt flavors in some beers are perfect for pairing with foods that have a smoky character.
