50 Campfires Choices for Beer and Meat Pairing for Camping

… with hotdogs roasted on a stick.

It may be easier to list the beer styles that DON’T pair well with hotdogs roasted on a stick. After all, beer and wurst have a very long and inseparable relationship. So there’s no need to overthink this. Pull your hotdog off the stick, into a bun, and add your favorite condiments. Then pour yourself an old standard like a Pilsner or Oktoberfest. In fact, the most common pairing (and means the most people like it) is American-style lager. Can you say “Bud”?

…with smoky beef jerky.

If you like your beef jerky spice with a good dose of traditional Cajun hot sauce in the marinade, then we recommend an American India Pale Ale. The hops and alcohol cut the heat. If you prefer heavily peppered jerky (as in good old coarse ground black pepper) go for a traditional English-style ale. This is a full-bodied beer that holds up to the smoke and compliments the black pepper.

…with bacon (yes, even for breakfast.)

There’s a world of great bacon out there, and 24 hours in the day each of which is equally appropriate for enjoying dining on bacon. If you only think of bacon for breakfast… man, you need to get out of your rut. However, there’s a TON to be said for the smell of bacon and coffee simultaneously coming to doneness over a campfire outside your tent… so to make the most of that traditional morning repast, we recommend pairing American style bacon with a refreshing, dry pilsner. The saltiness/smokiness and the hops work great together and each sip gets you ready for more bacon. What could be better?

…with flame-kissed steak.

This is the opportunity to get hoity-toity if you want to. After all, you’ve made an investment if you’re serving up really good steaks to your campsite diners. A dry and assertive stout or porter is hard to beat for fans of dark beers. If you’re after something a bit lighter, go with a brown ale.

…with pit-roasted turkey.

Just like bacon’s not necessarily just for breakfast any more (actually it never was), turkey is not just for Thanksgiving either. With the pit-roasting recipe in this issue of 50 Campfires, turkey is transformed into a great cooking “project” for every camp out. And to mark the successful accomplishment, you should celebrate the occasion with a great beer. We give India Pale Ale the nod here, too. It goes fantastically with the turkey – light meat, dark meat, crispy salty skin – ALL OF IT. And it goes great with the side dishes, too.