When grilling, think beyond Schlitz

By Ann Cortissoz

Globe Staff / May 26, 2004

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There's something primitive about the onset of barbecue season -- with fire, meat, and beer, what else would you expect? -- and perhaps that's why tossing a steak on the grill and popping open a Schlitz is a time-honored tradition. But there are other, less austere possibilities, points out Garrett Oliver, brewmaster at Brooklyn Brewery and author of "The Brewmaster's ... (Full Article: 408 Words)