Best Beer, Wine & Whiskey for a Backyard BBQ
BBQ asks a lot of a drink. There’s smoke, char, fat, spice and sweetness all happening at once — sometimes on the same plate. The drinks have to refresh the palate, cut through richness, stand up to bold sauces and still feel casual enough to drink ice-cold from a cooler. Here’s exactly what we stock for a serious backyard cookout.
6 min read
Beer is the BBQ MVP
No drink belongs at a BBQ more than cold beer. Carbonation rinses the palate of fat and smoke, bitterness counters sweet sauces, and the format is built for outdoor casual drinking. Three styles cover almost every situation: a clean lager or pilsner for the easy-drinking crowd, a pale ale for hop-loving guests, and an amber ale or brown ale for the burger-and-ribs eaters. Avoid heavily hopped IPAs with very spicy sauces — hops amplify chili heat.
Wines that survive open flame
BBQ wine has to handle smoke. The two friends here are Malbec (Argentine especially — plummy, juicy, mid-tannin) and Zinfandel (peppery, bold, made for ribs and brisket). Cabernet Sauvignon works with simple grilled steaks. For whites, skip delicate Sauvignon Blanc — it gets lost — and reach for an oaked Chardonnay (its toast notes mirror char) or, the secret weapon, a chilled dry rosé that pairs with everything from grilled shrimp to spice-rubbed chicken.
Whiskey at the cookout: yes, but smart
Hot weather + brown spirits + big alcohol = headache central if you’re not careful. The solution is the highball: one part Bourbon or Irish whiskey, three to four parts soda water, lots of ice, a wedge of lemon. It’s refreshing, low-strength, drinks like a beer, and pairs with literally everything on the grill. For after-dinner sipping, a small pour of a friendly sherry-cask Scotch or smooth bourbon by the fire is hard to beat.
Match the drink to the meat
A few quick pairings that always work. Burgers: amber ale or Malbec. Pulled pork & sweet sauces: wheat beer or off-dry Riesling (the sweetness mirrors the sauce). Brisket: Zinfandel or stout. Ribs with chili rub: lager + a small bourbon highball. Grilled veggies & halloumi: dry rosé or Pilsner. Chicken with herb rub: Sauvignon Blanc or pale ale. Spice-heavy [BBQ pairings](/pairings/bbq) — see our full guide.
Practical BBQ stocking list (10 people)
Two cases of beer (a mix of lager, pale ale and one amber for variety) — cookouts always under-stock beer. Four bottles of red (two Malbec, two Zinfandel or Cab). Three bottles of rosé. One bottle of Bourbon for highballs. Plenty of soda water, ice, lemons. A pitcher of sparkling water with mint for the non-drinkers. Stop worrying about “the right bottle” — BBQ rewards generosity, not curation.
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Find my drinkFrequently asked questions
Best beer for BBQ?
A cold, well-made lager or pilsner is unbeatable for sheer drinkability. Stock an amber ale or brown ale for guests who want more flavour with rich, sauced meats.
Red or white wine with grilled food?
Both work — reds shine with red meats and rich sauces, whites and rosé shine with grilled chicken, shrimp and veggies. A chilled dry rosé is the most flexible bottle on a BBQ table.
Is bourbon a good BBQ drink?
Yes — especially as a bourbon highball (whiskey, soda, ice, lemon). It pairs with BBQ flavours beautifully and keeps the alcohol gentle in the heat.
What about non-drinkers?
Sparkling water with citrus and herbs, a great alcohol-free beer (Athletic Brewing, Heineken 0.0), or a chilled pomegranate-mint mocktail. Don’t make them ask for it — set it out by default.