“I am, unfortunately, addicted to barbecued pork…unfortunately because I have to run a whole lot more,” admits Ian Clark, the founder, brewer, and chef of BRU Handbuilt Ales & Eats in Boulder, Colorado. “IPA is a great pairing for barbecued pork and a lot of roasted meats in general. The bitterness of hops accentuates that savory, caramelized, umami flavor,” he says.
That’s not to say, though, that barbecued pork wouldn’t also pair nicely with something such as a brown ale he continues, at this point in a full-blown ode to saucy, slow-cooked pig. “There are so many different types of barbecue sauce. A sweeter, richer-style sauce might go well with a brown ale, where the roasty maltiness will accentuate the sweet, spicy sauce and the richness of the pork fat.”
It doesn’t take long to realize that Clark’s forte isn’t just food or just beer; it’s the combination of the two. “I don’t brew like a brewer; I brew more like a chef,” he says.