Which beer should you choose for your BBQ with friends?
The barbecue is sizzling, the first guests are arriving, and you're standing in front of the fridge. A rib steak is waiting on the grill, some merguez sausages too, two vegetable skewers for those who don't eat meat. And then, the real question: which beer to choose for a perfect pairing?
Choosing the right beer for each dish isn't easy if you're not a professional. Good news: a few simple guidelines are all you need. We'll show you which beer to serve depending on what's grilling, and how to calculate quantities so you never run dry in the middle of the party.
Why beer is a better partner for grilled food than wine
Beer has a physical advantage that wine struggles to match at a barbecue: its carbonation. The bubbles cleanse the palate of fat, smoke, and sauce between bites. As a result, each new bite of rib steak has the same impact as the first, without any saturation effect.
Then there's the history of malts. An amber or dark beer gets its aromas from toasted malts, these heated grains that develop notes of caramel, coffee, or smoke. These are precisely the compounds that meat produces on the grill, via Maillard reactions, the caramelization that gives a steak its golden crust. Beer and meat literally share the same aromatic family.
The bitterness of hops, on the other hand, provides contrast. Faced with a sweet and savory marinade or a caramelized sauce, it brings the balance that prevents the dish from becoming cloying. This interplay between contrast and complementarity is the heart of any successful pairing, as explained in our food and beer pairing guide.
Here, we tested the Embuscade-merguez pairing during a brewery barbecue last summer: the hops brought out the spices with every sip, and no one wanted to go back. And let's be honest: a barbecue with friends is a Swiss institution. Craft beer has a much more prominent place there than the large industrial cans that are still too often seen on tables.
Which beer to serve depending on what's grilling on your barbecue
Here is our guide to beer pairings for grilled meat, fish, and vegetables, so you know what to choose whatever is on the plate.
Red meat and powerful cuts
A good rib steak or a T-bone steak calls for a beer that can stand up to it. Too light, and it would be overpowered by the richness of the grilled meat. You need body and rich malts.
Opt for an amber beer or a bière de garde, these malty styles with a roasted character that complement the power of beef. The caramelized aspect echoes the crust of the meat. Browse our complete collection to find the malty reference that will hold its own against your grilled cut.
Poultry, sausages, and merguez
Here, everything depends on the intensity of the dish. A classic sausage has a rather subtle taste, so there's no need to bring out the heavy artillery. A light and refreshing wheat beer is sufficient; it complements without trying to dominate.
Merguez is another story. Well-spiced, it awakens the taste buds, and here we play with the contrast of the bitterness of an IPA like the Embuscade. These two flavors complement each other and work wonders: the bitterness revives the spices instead of overpowering them. For marinated chicken, stick to freshness with a pale ale or a session IPA, without overdoing it.
Grilled fish and seafood
Seafood always pairs very well with acidity, which enhances and elevates its taste. A sour beer does the job perfectly. A NEIPA and its exotic hops also work very well for grilled shrimp and prawns.
Grilled vegetables and veggie skewers
A dry, slightly peppery saison naturally pairs well with tender vegetables and grilled cheese. It's the perfect flexitarian option, not to be forgotten for your non-meat-eating guests.
And for those who are driving or don't drink, consider the Diversion alcohol-free IPA. It keeps the hops and aromas, without the alcohol, so no one is left out of the party.
The biggest fear of any host: running out of supplies at the worst moment. The calculation is simple, however. We recommend counting 1 to 1.5 liters of beer per adult for a four-hour evening.
To help you figure it out based on the group size, these quantity guidelines provide a reliable base:
- Fewer than 10 guests: plan for 10 to 15 liters in total.
- From 10 to 30 guests: count 1 liter per person.
- Over 30 people: adjust to 1.5 liters per guest if the evening exceeds four hours.
An extra tip: vary the styles rather than putting all your eggs in one basket. Every guest will find something they like based on what they're grilling on their plate.
This is where the discovery pack becomes your best ally. Several styles in one order, without having to think about each reference. And for the friend who leaves impressed but empty-handed, a gift card extends the party long after the barbecue has died down.
A successful barbecue depends on three simple guidelines. Pair by contrast or complementarity depending on what's grilling: an amber with beef, an IPA with merguez, a sour with fish. Always provide an alcohol-free option so everyone can clink glasses. And calculate generously rather than having to run to the store in the middle of service.
The rest, carbonation and roasted malts, do it for you, far beyond chance. All you have to do is put together your selection from our beer collection or go for the discovery pack to vary styles without hassle. And if you're organizing something bigger, a wedding or a big birthday, write to us: we'll help you figure out the quantities.
Cheers! 🍻
