Last summer we ran a series of popup events with a few different BBQ cooks and used them as an excuse to eat everything and take notes. Here's the practical version.
1. Fatty cuts need something dry
Pulled pork, brisket, anything with a high fat content - pair it with Classic Dry or Smoked Apple. The dryness cuts through the fat. A sweet cider will make rich food taste cloying.
2. Ginger Fire and chicken are a proper pair
We didn't expect this one. Spiced chicken - jerk, harissa, anything with heat - sits really well next to Ginger Fire. The spice in both amplifies rather than cancels out.
3. Wild Berry goes with dessert
If you're doing a proper BBQ spread with pudding at the end, Wild Berry is your closer. It's dark enough to work with chocolate and tart enough to cut through cream.
4. Temperature matters more than you think
Straight out of the fridge is fine for a quick drink. But if you're pairing with food, give your cider 5-10 minutes to warm slightly. You'll get more flavour and the pairing will make more sense.
5. Don't overthink it
The best pairing is the one in your hand when the food comes off the grill. All of these are suggestions, not rules.