End-of-summer patio parties call for tossing steaks onto coals. And choosing the right wines for such fare seems simple enough—dark reds to go with grilled meats. But no one eats just steak at these parties. Patio shindigs start with chips and dips, nuts, crackers, cheese, and olives, plus finger food (bruschetta, lahvosh sandwiches), dips (hummus, carrots, guacamole, cherry tomatoes, broccoli), coleslaw, and maybe even caviar. Sounds like the best match here is iced beer. Domestic brews can be fine, but for such diverse flavors, I prefer more interesting beers, such as IPAs, session brews, and dozens of craft versions, all of which are more fun than simple American lagers. And there are many imports that can be exciting, not to mention dry ciders and several other new beverages that have come on the scene within the last few years. But this is a wine column. And with all of the …