For James Beard Award winner Aaron Franklin there are only two rules when it comes to pairing beer and barbecue, as written in his book Franklin Barbecue: A Meat-Smoking Manifesto (and bible to many): The first rule is, yes! The second rule is, there are no rules.
But he does have guidelines—preferences, if you will—when it comes to the perfect beer for barbecue. While it obviously depends on personal taste, some beers work better to wash down smoky meats than others. Too hoppy can overpower, for instance, where a pale lager can complement.
So, imagine what happens when the pitmaster takes his “researched” notes in matching beer and barbecue to a brewmaster? Horseshoe Pilsner, that is what happens. Franklin and Karbach’s cofounder and brewmaster Eric Warner created a clean, crisp Pilsner that refreshes rather than confuses a palate coated with the peppery flavors of low-and-slow smoked meat. Horseshoe Pilsner was, quite literally, brewed for barbecue. At the same time, it is a beer you can easily enjoy throughout the day—even if you are a pitmaster tending to the fire of a smoker, in need of a cooling but not-too-alcoholic beer.
According to Warner, a German-style Pilsner might be the most sessionable style known to man. “It’s a little-known fact the Pilsner style was the inspiration for all of the modern, pale lager brands around the world today. Whereas these other interpretations became watered down over time, a good German Pilsner still has a soft mouthfeel with a dry, hoppy finish, making it a great session beer that cleans and livens up the palate,” he says. “We brewed Horseshoe Pilsner with this in mind, but our version has a little more malt depth, making it a perfect complement to a variety of foods, especially barbecue!”
Horseshoe Pilsner is also a beer “on a mission.” When the pandemic struck it dealt a particularly devastating blow to the hospitality industry, with forced closures, layoffs and furloughs. Looking for a way to support this community in need, Karbach decided to partner with Franklin and donate a portion of the proceeds of every Horseshoe Pilsner sold to chef Chris Shepherd’s Southern Smoke Foundation—an organization whose mission is to provide crisis relief to hospitality workers in need.
Fellow James Beard Award winner Shepherd says, “Our industry is there for our communities in times of joy and in times of crisis. I can’t thank Karbach enough for stepping up to take care of our industry when we’re in crisis. Southern Smoke is a safety net for everyone involved in the food and beverage industry—cooks, servers, distillers, winemakers, dishwashers, brewers, delivery drivers—and support from companies like Karbach provides us the funds to support everyone who needs it. Aaron has supported Southern Smoke since day one, and I’m so glad to mark this collaboration between Southern Smoke and Hot Luck [Franklin’s Austin-based food and music festival] with a great beer.”
Since the onset of COVID-19 in March, Southern Smoke has donated more than $3 million to food and beverage workers affected by the pandemic. Specifically, the organization has focused its resources on meeting the medical needs of hospitality workers and providing for their mental health care. Southern Smoke has even partnered with the Mental Health America of Greater Houston and the University of Houston to better provide for the food and beverage workers affected by COVID-19.
With this new project between Southern Smoke, Karbach Brewing and Aaron Franklin’s Hot Luck Fest, customers can enjoy a delicious craft beer and know they are supporting a worthy cause in the process. For more information about Southern Smoke Foundation or to donate, visit southersmoke.org.
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