It’s that time of year: Coloradans from Durango to Sterling are saying “good riddance” to the season’s last snows and heading outside to fire up their grills. No doubt we’ll be washing down all of that grilled goodness with a few of Colorado’s favorite craft-brewed beers. But why does beer go so well with barbecue?

The truth is that beer is a great complement to all types of foods, but the caramelization of meats that happens on the grill is particularly suited to be complemented by the toasty, roasty, and smoky flavors of beer. In fact, the chemical process, known as the Maillard reaction, is the same when grilling meats and malting barley. Thus, combining the roasted flavors of meat and malt to enjoy on your deck is a no-brainer.

Here are some combinations to consider when grilling this barbecue season:

Hamburgers and American-Style Amber Ale

The caramel notes of the beer complement the grilled beef, while the aggressive hops cut through the richness of fat, cheese, and condiments to refresh your palate.

Grilled Seafood and Craft Pilsners

Beer brings out the salinity and natural sweetness of fish and shellfish. Try grilling up some littleneck clams with a sriracha butter sauce and parsley; wash these morsels down with a Nomad from Great Divide.