Belgian & trappist
Caramel, dark fruit, mild spice.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Barbecue Pork · Barbecue Pork Ribs · Barbecue Pork Sandwich · Barbecue Pork Tenderloin
Stouts & porters
Massive: chocolate, espresso, often bourbon-barrel-aged.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Works with Barbecue Pork · Barbecue Pork Ribs · Barbecue Pork Sandwich · Barbecue Pork Tenderloin
Stouts & porters
Lactose sweetness softens the roast.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Works with Barbecue Pork · Barbecue Pork Ribs · Barbecue Pork Sandwich · Barbecue Pork Tenderloin
Stouts & porters
Lighter and more cocoa-driven than stout.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Works with Barbecue Pork · Barbecue Pork Ribs · Barbecue Pork Sandwich · Barbecue Pork Tenderloin
Craft IPAs
Resinous, piney, assertively bitter.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Works with Barbecue Pork · Barbecue Pork Ribs · Barbecue Pork Sandwich · Barbecue Pork Tenderloin
Lagers & pilsners
Crisp, noble-hopped, bone-dry.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Works with Barbecue Pork · Barbecue Pork Ribs · Barbecue Pork Sandwich
Craft IPAs
Big hops, big alcohol, big food.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
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