Belgians, who happen to be the
world's most enthusiastic beer consumers, have known for centuries how well-brewed,
flavorful beers complement and enhance the taste of food.
Honest, well-brewed beer enhances any
flavorful dish. It can also be used in cooking, marinades, stuffings, breads and batters.
Delicate foods (sautéed whitefish fillets, fresh water fish), grilled chicken breast or summer salads can be successfully paired with
beers. Even asparagus goes well with beer, whereas wine and asparagus clash. Sausages, cold cuts or marinated vegetables will taste better with a dark deeply
flavored lager like.
For all types of curries well-brewed lager beers (dark or pale) are highly recommended. The same goes for pizza. Needless to say, the reference here is thin-crust appropriately garnished pizza rather than doughy, commercial taste-free concoctions that pass for pizza.
Roasted salted almonds, peanuts or hazelnuts and light beers are matches made in heaven.
Roast pork steaks, beef stews, Mexican food are best matched with ales.
If you happen to have a tough cut of beef, marinate it with sliced onions, carrots and spices in lager for a few days and see how
flavorful and tender it becomes. Similarly, mix flat beer with batter for fish, use in bread dough and in soups to see how wonderfully the humdrum taste changes to something memorable.