Red Oak Michelada

A michelada is the savory, spicy, beer-based cooler that was practically invented for charred beef. Lime, chile, salt, and a splash of umami over a cold lager: it is bracing, a little messy, and exactly what you want with smoke and char.

Build it on a Central Coast lager to keep the story local, and lean into the chile rim. Of all the pours on the table, this is the one that leans hardest into the fire, which is why it is named for the red oak the tri tip cooks over.

A michelada wants something sharp next to it, not something rich. A bowl of pico de gallo and chips is the right partner: the lime and chile in the glass and the lime and chile on the chip are the same idea running twice, and neither one fills anybody up before the beef comes off the oak.