Sharon Reid


Beer and barbecue  are an ideal match; the sound of a can of beer being opened is just as gratifying as the sizzle from the barbecue – I’m not exactly an overly enthused beer drinker but even I can appreciate this classic pairing. A chilled beer is indeed a refreshing thirst quencher, however, we should not underestimate the use of beer as part of the BBQ cooking process. TV Chef Jeremy Pang has teamed up with Tsingtao (pronounced Ching Dow) to share his hot tips for using beer on the BBQ. For more BBQ beer inspiration, check out Jeremy’s recipe for Barbecued Tsingtao Beer Ribs.

Flavoured wood chips

Wood chips are the most versatile fuel for barbecuing because you can use them to add a variety of flavours to your food. Douse the chips in Tsingtao beer, light them when they’re almost dry and they’ll smoulder to give your food an added smoky taste.

Mop sauce

Chef Jeremy Pang

Chef Jeremy Pang

Mix 100ml Tsingtao Beer with 25ml dark soy sauce, the juice of a lime and a pinch of chilli flakes. The basting sauce can then be ‘mopped’ onto fish, meat or veggies regularly during cooking for a tasty kick.

Beer spray

A maverick way to liven up a BBQ. Partially cover the top of an open bottle of Tsingtao with your thumb and shake the bottle to release a mighty mist of beer onto the food during cooking. The beer will caramelise giving an amazing flavour.

Ideal drink pairingimage

We know that barbecues and beer go hand in hand, but don’t just reach for any old lager. Tsingtao Beer is crafted in China with Laoshan Mountain spring water and native rice, which gives the liquid a clean, slightly off-dry taste, making it an ideal palette cleanser and perfect accompaniment to barbecued food.


Marinade meat, fish or vegetables overnight in a mix of Tsingtao beer, honey, ginger, chopped spring onion and light soy sauce to add flavour depth and give a sticky coating to your barbecue food.


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