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BBQ and craft beers quick pairing guide
Why beer is the ideal companion for BBQ
Craft beer offers a range of aromas and structures that pair perfectly with the smoky and fatty flavors typical of BBQ and grilled cheeses. The toasted, caramelized, or fresh hop notes can enhance a roasted caciocavallo as much as soothe the saltiness of an aged cheese.
Pairing craft beers with grilled cheeses
- Fatty and smoked cheeses (provolone, scamorza): amber ale or brown ale to balance the fat with toasted notes.
- Fresh and light cheeses: lager or light weiss to enhance freshness without overpowering.
- Very flavorful and aged cheeses: IPA with a strong bitterness to cut through the saltiness, or stout for more intense contrasts.
- Spicy Caciocavallo: robust pilsner for cleanliness and freshness.
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Types of beer: how to choose
- Ale — top fermentation, often fruity and complex (IPA, Saison, Belgian Ale).
- Lager — bottom fermentation, cleaner and lighter (Pilsner, Helles).
- Sour beers — lambic, gueuze, berliner weisse with acidity and fruity notes.
- Dark beers — porter and stout, with notes of coffee, chocolate, and roast.
Practical tips for the grill
- Serve the beer at the right temperature: lager 4–6°C; amber or dark beers 8–12°C.
- Smoked cheese → brown ale. Spicy provolone → moderate IPA. Caciocavallo → robust pilsner.
- Cut the cheese so that it melts evenly or use a non-stick grill.
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