I'm thinking Chameleon suggested those beers because she is in Belgium.
Here in the US I think those are good choices to drink while the chili is cooking
The chefs around here clock there chili's and smokes by beer.
6 pak chili --yuck! spices still pretty raw
12 pak---better
The ultimate is a two case smoke
The hardest thing about a 2 case smoke is remembering the ribs and vegies at 1 1/2 cs
