What to Drink After That Long, Warm Day’s Journey

by Tom Bedell and Kathryn Peck

Once the barbecue grill covers have been stored for the season and the burgers begin flipping, it’s time to turn away from the heavier beers of the colder months and start thinking light. Not light as in “light” or “lite” beers, of course, which you’ll never find us recommending, unless to douse an out-of-control barbecue blaze. But light in terms of a beer’s overall body, mid-level range of ABV (alcohol by volume) and ability to pair well with the foods of summer. And not necessarily light in color, either, as the one international choice in our summer six-pack shows:

1) Prima Pils (Victory Brewing, Downingtown, Pa.; 5.3% ABV): George Motz, auteur of the book and film Hamburger America, says, “I like to balance a thick, greasy burger with a crisp, cold pilsner or lager. It’s honestly the best way to go with a burger.” No big argument there, so let’s go with this classically-inspired pils from Pennsylvania, made with whole German and Czech hop flowers.
www.victorybeer.com

2) Zatec Dark Lager (Czech Republic; 5.7%): Amaze your friends with this proof that a dark beer can be perfectly, lightly refreshing. Made in the Zatec region west of Prague, this dark beauty certainly has a caramel note from the dark malts but retains the crispness of a lager and a spicy hop tang. It’s new to the United States and should pair well with the kielbasa.
www.merchantduvin.com

3) Gumballhead (Three Floyds Brewing, Munster, Ind.; 5.5%): Though actually named after Rob Syers’ underground comic book cat, this zesty wheat beer has enough fruity esters to actually suggest some bubblegum flavors. Regional to the Midwest, but worth hunting down.
www.3floyds.com

4) Brooklyn Pennant Ale ’55 (Brooklyn Brewery, N.Y.; 5.0%): For the baseball lovers in the crowd, this pale ale of fame beer commemorates that championship season of 1955 when the Brooklyn Dodgers took it all for the only time. A well-balanced English-style ale that should pair nicely with barbecue, burgers, peanuts and Crackerjacks.
www.brooklynbrewery.com

5) Rye Pale Ale (Terrapin Beer Co., Athens, Ga.; 5.5%): This Georgia brew makes its way into a few northern states and should serve well with spicy selections, as adding the infrequently used malted rye to the grain bill produces a tang of its own, along with pleasing citrus hop aromas and bite.
www.terrapinbeer.com

6) JuJu Ginger (Left Hand Brewing Company, Longmont, Colo.; 4.2%) At the Kohler Festival of Beer in May, the Chef de Cuisine at Bon Appetit magazine, Jonathan Lindenauer, paired the herbal, ginger-infused beer with a fiery lemongrass-chile sambal over grilled shrimp. So we know that works.
www.lefthandbrewing.com

America’s Oldest Brew

Beer lovers in the East will agree, America’s oldest brew is also a favorite, whether you’re a native or visiting from out West. Founded in 1829 by German immigrant David G. Yuengling, the thriving Pottsville, Pa.-based Yuengling Brewery is today in the hands of fifth-generation Yuengling son, Richard Yuengling Jr. Yuengling is the second-largest brewer in the United States (Samuel Adams is first), and you’ll find the traditional lager on clubhouse taps from New York to Florida (and once spotted on tap near Hartford, Conn.; FG recently sucked a few bottles down at Pinehurst Resort in North Carolina). Here’s a few you’ll want to keep an eye out for:

1) Yuengling Traditional Lager: A classic American lager, Yuengling Traditional Lager shines with a rich amber color and medium-bodied flavor because of roasted caramel malt added for a touch of sweetness during the brewing process. But if you really want to appear in the know, just order a “lager.”

2) Yuengling Light Lager: Designed to capture the full flavor of the flagship lager, the Yuengling Light Lager is also a rich-colored beer that delivers a mild, hoppy flavor with a smooth and clean finish — all in only 99 calories.
But hey, who’s counting?

3) Yuengling Dark Brewed Porter: One of the company’s original craft-style brews since its doors opened in 1829, this smooth and robust beer pours dark and boasts a generous portion of caramel and dark roasted malts. In the end you’re left with a rich full-bodied flavor with a hint of chocolate. A perfect finish. FG

Published in FG Magazine, July-August 2010

AMERICA'S MOST HONORED MAGAZINE AT ING AWARDS
It’s getting to be a habit, and we can’t seem to help ourselves. For the fourth straight year, FG racked up an impressive load of hardware at the International Network of Golf Media Awards announced at January’s PGA Merchandise Show. We scored six awards in all, besting writers and photographers from such national publications as GolfWeek and Sports Illustrated. First-place honors went to Vic Williams in Competition Writing for his piece on Tiger’s historic U.S. Open victory (July-August 2008), Joann Dost for her epic shot of Tiger’s 72nd hole putt on Open Sunday; and Calder Chism for his “Weekend Wisdom” drawing of Vic in the May-June 2008 issue. Outstanding Achievement awards went to Williams and Darin Bunch for Travel Writing. Other FG contributors who took home awards included Tony Dear and Bob Seligman. Next year, look for the clean sweep.