Beer is the quintessential barbecue drink. But what type of beer is most suitable for grilling and slow charcoal-smoked dishes? We asked a few barbecue masters.
Posted at 4:00 p.m.
“When you eat meat that I cook, you don’t want a beer that tastes like bacon,” laughs John Lattuca, owner of Lattuca Barbecue, a veritable Montreal institution. “I don’t really like beers like IPAs either, because there are too many flavors to show off the beer. On the contrary, you need a beer that cleanses the palate. »
John Lattuca therefore likes lagers or blond ales: “My favorite is the Beau’s Lug Thread, but I can’t have any more, he regrets. So I turned to the Labrosse microbrewery, from Pointe-Claire, their Blonde James Blonde goes very well with my briskets, its taste is very neutral. »
the pit master nevertheless opened its barrels to other local microbreweries such as Castor, from Rigaud, or Les Grands Bois, from Saint-Casimir. Since 2015, he has been cooking his meat and letting it cook all night in his workshop in Saint-Eustache before bringing it to his restaurant in Old Montreal, open Thursday to Sunday, from 6 p.m. to 10:30 p.m. better book, as quantities are limited.
PHOTO SARAH MONGEAU-BIRKETT, THE PRESS
John Lattuca prepares in his restaurant in Old Montreal the meats cooked the night before in his workshop in Saint-Eustache.
At Ils en fument du bon, we quickly understood that beer went hand in hand with artisanal smoked charcuterie, the owner Félipé St-Laurent first making way for the retailer La Pourvoirie, then offering his own selection of microbrewery beers by through its Les Bons buveurs brand in Montreal and Boucherville. Jules Regard is in charge of purchasing: “For barbecues, you need lagers and pilsners, the light body of the beer will never dominate the meat,” he explains. This is the case with Mexican lagers brewed with corn or Japanese beers made with rice, I am thinking in particular of the Montreal Chabanel Pilsner, from Silo, the Caméléon from Lion Bleu, both brewed with corn, or the Maltstrom rice lager. We are on beers that taste more grain than yeast, while the herbaceous side of pilsner hops can also go well with meats. »
Although he thinks they are often a little heavy, Jules Regard maintains that New England-type IPAs can go very well with certain spicy marinades, as the fruitiness of these popular beers can be very appropriate in the circumstances.
There are plenty of valid answers, it depends on the consumer too. There are plenty of complementary pairings, but for me, I prefer light beers, especially when it’s hot.
Jules Regard, Purchasing Manager at Les Bons Buveurs
Ron Weiser, owner of Tout un fumoir, prepares his briskets, ribs, turkey, pulled pork, salmon and seasonal vegetable salads in the kitchens of Les Assoiffés restaurant in Saint-Lambert. Some of his meats are offered in the tacos, nachos or poutines of the popular bistro on the South Shore, but he mainly devotes himself to his event catering service — he collaborates in particular with David Carrier, from Avec Plaisir, who works with Ricardo and Joe Beef.
PHOTO MARCO CAMPANOZZI, THE PRESS
Ron Weiser has been refining his art of slow cooking for 20 years. He launched his event catering service Tout un fumoir a little less than three years ago.
Ron Weiser admits that he is not a beer specialist, but his tastes are in line with what has been written above. “I would tell you that the choice of beer can vary depending on the sauce we are going to use on the meat, it can really have an impact on the palate, he explains. Personally, I’m not a big fan of sour or overly fruity beers, although I know there are a lot of pairings that can be made with those kinds of beers. But as I find it a bit heavy to drink beer while eating, I will most of the time take slightly lighter beers, like the Riverside, a blonde brewed by Les Assoiffés, precisely. »
Tout un fumoir’s meats and salads are also available online, corporate and private event extras are sold to the public, so be on the lookout!