Photo courtesy of Spoetzl Brewery

Beers to Wash Down the Barbecue

Meagan Wright at Jack’s BBQ in Georgetown talks us through our options.

Barbecue seems to be an up-and-coming style in Seattle. More and more, signs for barbecue places are popping up, chefs are trying to master the cuisine, and people are taking pride in their sauces, smokes, and regional fare–Carolina-style, Kansas City-style, or Texas-style. And at Jack’s BBQ in Georgetown, founded in 2014 and named Best BBQ by Seattle Weekly in 2016, everything is Texas-style or bust.

But what beers should one drink? We’re glad you asked!

Jack’s bar manager Meagan Wright, one of the most hospitable in the business, offered a few pointers. Jack’s has eight beers on tap, four regulars and four rotators. Drinkers should sample three of their prime options: the Topcutter IPA from Bale Breaker Brewing, a lighter but quite hoppy IPA (one of the region’s best); Iron Horse Brewery’s Irish Death, a robust dark ale with plenty of body and malt; and the Shiner Bock, a dark but lighter-bodied lager from Spoetzl Brewery, founded in 1909 in Shiner, Texas.

Wright says, and I agree, that when chowing down on barbecue, a malty, darker version of your favorite beer works well. These brews, like the Shiner Bock, complement the caramelized richness of a smoked rib or dripping-with-sauce pulled-pork sandwich. If you’re diving into a Texas-style barbecue taco (white bread with barbecue sauce, pickled onions, and jalapeño-cheddar sausage), wash it down with a bold, malty Irish Death—preferable to, say, a pilsner, which won’t add much to the flavor of the rich meal, but instead will water down its heft with its carbonation.

But the palate can become overburdened by dark, big beers, and that’s when one needs to turn to the Topcutter, really the supreme IPA choice for Jack’s menu. The Topcutter won’t weigh you down like Boundary Bay’s heavy PNW IPA might, but it still has that floral, hoppy kick you’re looking forin an IPA. The Topcutter pairs excellently with hush puppies at the start of the meal, or with the pecan pie at the conclusion.

But the pièce de résistance? It’s not a beer at all, but Jack’s smoked Old Fashioned, made with brown sugar, in-house marinated cherries, and in-house smoked oranges. It’s a sophisticated finish to the city’s best barbecue—a gift of a cocktail, really, which Wright says “tastes like Christmas.”

beerhunting@seattleweekly.com

More in Eat Drink Toke

Illustration by James the Stanton
10 Seattle Bites Under $10

A quick look at some of our favorite diverse cheap eats.

Chef Daniel Cox shows off the urban garden on top of Quality Athletics. Photo by Morgen Schuler
Roof-to-Table

Seattle restaurants spice up their menus by adding fresh ingredients grown in their own gardens.

Illustration by James the Stanton/@gnartoons
Seattle 4/20 Event Picks

Your calendar for all thing stoner-riffic!

Matthew Amster-Burton and Molly Wizenberg serve up food chatter and laughs on Spilled Milk. Photo by Morgen Schuler
Laughing Over ‘Spilled Milk’

How the comedic Seattle food podcast became a tasty audible treat.

The Weed In Review

Catching up on national cannabis news items.

Flower Power

Take advantage of the spring’s floral bounty by smoking blends.

Illustration by James the Stanton
Indica or Sativa?

Cannabis’s most common question might not be so simple.

Clock In at Clock-Out Lounge

The new Beacon Hill venue/restaurant/bar strives to foster the music scene with a working class vibe.

Dope Spring Cleaning

‘Tis the season to freshen up your cannabis equipment.

Westward’s arctic char. Photo by Nicole Sprinkle
Bon Appétit and Bon Voyage

SW food critic Nicole Sprinkle says goodbye by returning to where it all started.

A Different Kind of Dumpling

At Jiaozi!, unexpected flavors await.

I Do(obie)

How to marry the love of your life with your love of cannabis.