It seems that more and more restaurants are either adding micro brews or expanding the “beer lists” to include pretty exotic beverages. Usually when you think of pairing a beverage with food you think of wine. Spicy wines are often served with spicy foods, sweet wines with sweets. Sometimes you want a bit of a contrast to bring out the certain characteristics of both the food and the wine such as a good rose` with subtle fruit or a Gewurztraminer that is slightly sweet to tame the flames. The same can be said about pairing beer and food, heavy food/heavy beer, light food/light (not “lite” beer. Use the same rules as with wine, but as I always say rules are meant to be broken. Beer may actually be more food-friendly than wine is. There is certainly more room for flavor variety. Winemakers, after all, have one ingredient to play with: grapes. Two, if you count wood barrel–aging. Beer makers can experiment with barley (which adds sweetness), hops (which provide bit
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