We might be packing away our swimsuits and white pants, but it’s not cold enough for your grease-stained tongs to hibernate. But if you’re going to throw a piece of meat onto the grill, stay away from drinking watery brews that might as well be melted ice. Fill your growler with some Flagstaff-Grand Canyon Ale Trail beer that pairs well with your BBQ.
A thick burger on a soft bun deserves the right kind of beer to complement its juicy flavors. The best beer to pair with your BBQ steak is a gently hopped pale ale or a lager with a hint of caramel like a Vienna Lager.
What pairs best with a medium-rare steak? Set down your steak knife for a pint of a rich, malty Belgian brew like a Dubbel style beer.
When your ribs are dripping with sauce, your meal is best paired with a beer that pulls out the best flavors of the tender meat and the sauce. Try beers with caramel, toast, and dark fruit aromas like Doppelbocks and dark German lagers like Dunkels.
Smoked pork meat means beer that takes risks with its flavor. Serve yourself a pale lager like helles or a hoppy bitter brew like an IPA that pairs well with bold BBQ sauce and pulled pork.
Bratwurst or Kielbasa
IPAs are too much for these subtly flavored meats. As your bratwurst or kielbasa sizzles on the grill, drink a dark, crisp lager like a Munich Dunkel Lager style beer or a full-bodied, amber-hued brews like a Bock style beer.
Seafood is a lighter-tasting meat, so choose a beer that’s not so heavy. Saisons, especially farmhouse ales, complement grilled fish. If grilled veggies and shrimp are on the menu, pour yourself a wheat beer like a white ale or a cloudy Hefeweizen.
What Flagstaff-Grand Canyon Ale Trail beers pair well with your BBQ? Share your favorite brews below.
But that’s not the only reason why these two beer styles are so different.
The main difference between lagers and ales come down to the type of yeast used in the brewing process. It’s because this yeast determines what ingredients and brewing techniques can be used during the brewing process.
Ales, fermented at warm temperatures, are made with a top-fermenting yeast, meaning that the yeast rises to the top of the brew during fermentation. Ales usually have a stronger taste than lagers due to fast fermentation. That’s because ales can be brewed in as little as 7 days. Many countries even serve their ales at cellar temperature.
Lagers, fermented at cold temperatures, are made with a bottom-fermenting yeast, meaning that the yeast sinks to the bottom of the brew during fermentation. Lagers need at least a month to ferment in order to age properly. This longer, colder process produces esters, giving the lager a more fruity taste. Lagers tend to be cleaner, crisper, smoother and more mellow in taste. Lagers should always be served cold.
Can you remember all that? Here’s a chart that breaks down the difference between lagers and ales:
|Fermented warm||Fermented cold|
|Top-fermenting yeast||Bottom-fermenting yeast|
|Quick brewing cycle||Long brewing cycle|
|Served at cellar temperature(50-55 degrees Fahrenheit)||Served cold(40-45 degrees Fahrenheit)|
Do you prefer ales or lagers? Share your preference below.
Cyclists, runners, climbers, hikers, yoga buffs—all of us love a pint or two along the Flagstaff-Grand Canyon Ale Trail. But can we really drink a pint shortly after a good workout?
In other words, can beer really be a recovery drink?
Intense exercise depletes your body of a lot of important vitamins, electrolytes and carbs. That’s why athletes choose sports drinks and coconut water. They’re full of the good sugar and nutrients that replenish the body after a hard workout.
So, what’s the catch? The alcohol in beer screws up everything.
Drinking alcohol leaves you dehydrated, making you feel even more depleted after running those miles or lifting those weights. Plus alcohol hinders the muscle recovery process after your workout.
To make beer an ideal recovery drink, alcohol needs to be eliminated from the beer. That’s right, the good stuff.
So, is beer really a recovery drink? The simple answer: not really.
Our suggestion? Stick to sports drinks, coconut water and H2O as your go-to recovery drink. Drink beer an hour or two later when you can enjoy it with friends along the Flagstaff-Grand Canyon Ale Trail. What’s the fun in drinking beer when you’re chugging it down while still panting for air?
But first it must be cleaned.
Drinking from a dirty growler affects the quality taste of the beer filled inside of it. Plus, a bartender will not fill your growler if it is not cleaned properly—or at all.
We don’t want you to walk away from your favorite Flagstaff brewery with an empty growler. Make sure you follow these three easy steps to cleaning your growler so that you’re never refused service—or a quality beer drinking experience.
First, rinse your growler numerous times with very hot water. If possible, avoid using any bleach or detergents. When rinsing, swirl the water around the growler. Shake it to get as much water out as possible.
Second, turn your growler upside down and let it dry completely, preferably in a place where air still gets up in the growler’s tight spots where water can often linger.
Third, take it back to a brewery along the Flagstaff-Grand Canyon Ale Trail and refill it with a seasonal brew or with your favorite beer.
Rinse, dry, refill (and repeat). That’s it.
How often do you need to clean your growler? Tell us in the comments section below.
Summer is the perfect time to pop open a beer from your favorite Flagstaff brewery and barbeque some brats, burgers, ribs, and pork chops. But before you throw your meat onto the fire, how about soaking it in some beer?
Beer is both a delicious beverage and an excellent way to marinade your meat. So instead of brushing some store-bought sauce, consider glazing your meat with your brew.
Beer Marinades Are Excellent Meat Tenderizers
Beer is slightly acidic. This helps soften the meat fibers and lets you enjoy leaner cuts that are often too tough to eat.
Beer Marinades Don’t Alter the Meat’s Flavor
Wine and vinegar-based marinades don’t do the trick. Beer complements and even enhances the natural flavors of the meat.
Beer Marinades Fight Off Cancer
Cooking raw meat at high temps develops cancer-causing chemicals called polycyclic aromatic hydrocarbons (PAHs) on the meat, hiding within the juices and fat that drip down the meat while grilling. When you marinade your meat with beer, the antioxidants and polyphenols in beer target the PAHs. In other words, marinading your meat in beer releases the good substances to fight off the bad substances. That’s why if you marinade with beer, it’s important to soak your meat for at least four hours.
Here’s How To Marinade With Beer
- Poke a few holes in the meat, preferably on both sides.
- Put the raw meat in a sealable container or resealable bag before pouring in your favorite beer.
- Seal the container or bag and store in the refrigerator for at least four hours, overnight for best results.
- Take out of the fridge and throw the meat onto the grill.
- Discard the beer marinade properly. Don’t drink or taste the beer marinade where raw meat has been soaking.
For what meats do you apply beer marinade? Share your recipes below.
Carbonation is a favorite element of beer along the Flagstaff-Grand Canyon Ale Trail. It gives beer that light and refreshing feel in your mouth, not to mention enhancing the aromas and flavors of the brew. But how is beer carbonated? When does carbonation happen in the brewing process? How many ways are there to carbonate beer?
The simple answer: There are two ways to carbonate beer.
This is when carbon dioxide is inserted into the beer. Once the beer is in a sealed (or soon to be sealed) container, carbonation is rapidly inserted into the liquid. Due to the high pressure, the beer absorbs the carbon dioxide.
This is the preferred method at most breweries. That’s because the turnaround time for a finished brew is quicker and there is little or no sediment at the bottom of the bottle or pint glass.
This process allows yeast used to brew the beer to stay in the beer. Once beer is in its container, sugar is added before the container is sealed. That’s when fermentation kicks in again as the yeast eats the new sugar. Carbon dioxide is released by the yeast as it ferments, which is then absorbed into the liquid.
This method gives the beer a slightly yeasty bite, a thick and billowy head, tinier carbonation bubbles, and more beer lacing.
Which kind of carbonated beer do you prefer to drink? Share your preference below.