The typical barbecue drink seems to be beer.  I have nothing against beer.  I like beer, in fact.  I’m probably most partial to nut brown ales, especially English nut brown ales.  I like microbrews, too, and I think it’s great how good beers are easier to find today than they used to be (however, I think the day of the local microbrewery restaurant has mostly passed…  It’s too expensive for most places to stay open if they don’t bottle and sell outside of a restaurant). 

The Accidental Hedonist recently asked about good Scotch whisky, which made me realize I don’t think I’ve mentioned how well Scotch can go with barbecue.  Scotch is a different level of drink.  It’s not something you drink as a beverage, to help wash down some brisket.  Shiner Bock does that really well.  Scotch is more something to have after barbecue.  Sound odd to put scotch and barbecue together?  I don’t think it’s odd at all.

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