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Brown Ale Barbecue Sauce Recipe

Food and beer pairing guides frequently state that brown ale is an excellent companion for barbecue. So therefore we can only assume that brown ale is good on barbecue.


Brown Ale BBQ Sauce


It may be too early to officially declare the start of barbecue season in Newfoundland but we have to be close right?  I’ve adapted a popular barbecue sauce recipe, originally designed to be whiskey based, and subbed in some of our American Brown Ale. This is one tangy, vinegary sauce that will favour those who like things sweet and sour. It’s perfect for pulled pork or for slathering on some chicken or ribs in the late stages of cooking.

While I have not tried using other beers, I’m going to make the following assumptions and present them as facts:

  • The lighter the beer the darker the sugar source taking into consideration options such as table sugar, brown sugar and molasses. The original whiskey recipe called for molasses but I decided to sub in some brown sugar as the brown ale should provide enough burnt and roasted flavors. Honey could also be used if you like that flavour.
  • The more bitter the beer, the more sugar you may need to add in order to balance the sauce to your tastes. Make the recipe as is and adjust accordingly. Our beer was about 25 IBU.

Now I hate recipes that use a lot of prepackaged goods, but I’m not about to go and make ketchup in order to then make BBQ sauce. If you have diet restrictions that make most commercial ketchups not an option, by all means, start off by making some of your own.

Recipe adapted from AmazingRibs.com “Tennessee Hollerin’ Whiskey Barbecue Sauce”.



Brown Ale Barbecue Sauce
Brown Ale Barbecue Sauce
Yum
Print Recipe
A tangy but sweet barbecue sauce suited to pulled pork, chicken and ribs.
Servings Prep Time
1.5 cup 5 minutes
Cook Time
45 minutes
Servings Prep Time
1.5 cup 5 minutes
Cook Time
45 minutes
Brown Ale Barbecue Sauce
Brown Ale Barbecue Sauce
Yum
Print Recipe
A tangy but sweet barbecue sauce suited to pulled pork, chicken and ribs.
Servings Prep Time
1.5 cup 5 minutes
Cook Time
45 minutes
Servings Prep Time
1.5 cup 5 minutes
Cook Time
45 minutes
Ingredients
Servings: cup
Instructions
  1. Pour one cup of the brown ale into a heavy bottomed sauce pan and bring to a boil. It's a good idea to use a pan that seems a little to big for the job as the beer will foam a lot on boil.
  2. Continue to boil beer until it is reduced down to about two to three tablespoons.
  3. Add remaining half-cup of beer along with the remaining ingredients. Return to a boil and then simmer on low heat until the sauce has reduced by about a third. If you don't have a good eye for that, really all you need to do is simmer it until it reaches your desired thickness (i.e. the consistency of commercial sauces you are familiar with).

2 thoughts on “Brown Ale Barbecue Sauce Recipe

    1. You can absolutely use gluten free beer. In fact, the homebrew brown ale used to make this sauce was process treated using a natural enzyme that reduces gluten during the fermentation process (Clarity Ferm). In terms of beer selection, it really depends on the market you are in. “Ingredient based” gluten free beers tend to use a lot of corn and rice. Unfortunately many (though not all) end up being very bland. Obviously if the beer doesn’t taste much like beer then it won’t lend much flavor to the sauce. Luckily many craft brewers are embracing “process based” gluten free beers. They can come in all sorts of different styles. I would mention that the lighter the beer the darker I would go with the sugar to bring back the caramel, chocolate and roast flavors. If you can find a gluten free Amber lager, Bock, or Cream ale, they should work nicely but you may want to use molasses/dark treacle for the sugar.

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