BBQ magazine, in partnership with Powder Monkey Brewing, has launched BBQ beer, a Rye IPA brewed to pair with grilled meats and to be enjoyed around the fire.
The brewing project started with a recognition of the importance of pairing great food with great drink and beer always plays a part in the best barbecues.
“We started with a pilot brew, which we launched to key influencers at Powder Monkey Brewing in Gosport, Hampshire. It went down very well – a tribute to the brilliant work of head brewer Mark Hamblin and Powder Monkey CEO Andy Burdon,” said Rupert Bates, editor of BBQ magazine.
“We are live with our first brew available to buy online and we are also working with partners and retailers to stock and sell the beer. We’ve brought you the fire and the food and now we’re bringing you the beer.”
One of the first partnerships was with the National Counties Cricket Association (formerly Minor Counties), with the beer – alongside barbecue food of course –
set to slake thirsts at the National Counties Trophy final in September, held at the Getty family’s magnificent Wormsley estate in Buckinghamshire, one of the most beautiful cricket grounds in the world and in the company of Ashes legend Matthew Hoggard of Hoggy’s Grill.
“Great BBQ deserves great beer. The perfect pairing of beer and food can bring out the best from a dish and turn a great meal into one that will really make you stop and take note,” said Hamblin.
“I’ve always enjoyed barbecue and outdoor cooking and so when designing our first BBQ beer I was faced with options – a sharp and citrusy IPA that could cut the fattiness of a pork belly, or a smoky Porter that would blend seamlessly into each mouthful of burnt ends at the end of a long cookout.”
Hamblin studied biochemistry at Oxford University and his science influences his approach to brewing and recipe design as he builds beers up from a molecular level to get the best from the brewery’s quality ingredients.
“What I wanted to create with our first BBQ beer was something that would match nicely across a range of barbecue food.
The body of the beer is sweet and sticky thanks to a complex polysaccharide (sugar) called beta-glucan contributed by the rye malt. Normally an enemy of brewing thanks to its tendency to block up filter beds, beta-glucan is used here to boost the mouthfeel of the beer and works with the higher sugar products found in crystal malts to give caramel centres that complement the natural caramelisation in a range of grilled meats. Perfect for instance paired with Jamaican jerk chicken.” As well as tasting notes, there is a QR code on the cans taking you through to BBQ recipes on the website.
One of the first to taste the beer was Jon Finch, not only a renowned BBQ chef, but a passionate home brewer and author of Beer Craft.
“Hop-packed, fresh, bright and delicious, BBQ beer has the rye and malt backbone
to punch its weight with even the most powerful of smoked meats. Make sure you drink the right beer when you cook. It’s important,” said Finch.
The brewery at Priddy’s Hard is carved out of an old gunpowder store, while the Taphouse – Powder Monkey’s new pub – sits on the waterfront, overlooking Portsmouth Harbour. Priddy’s Hard is the former arsenal of the British Navy, with nautical heritage echoing from every wall.
“BBQ beer is a great addition to our portfolio and the Taphouse, with its outdoor space on the water’s edge, will be the perfect location for BBQ pop-ups and live-fire experiences,” said Burdon.
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