How to pair beer with food like a professional

Craft brewers have opened the public’s eyes to a much wider array of beer styles than may be available at the local liquor store or supermarket. Below are some suggestions for beer and food pairings, courtesy of the Brewers Association.

• Blonde ale: Match this ale with lighter food choices, such as chicken, salads and light, nutty cheeses.

• India pale ale: The hoppy forward flavor of IPAs makes these popular beers a good pairing with strong, spicy foods or bold, sweet desserts.

• Amber/red ale: Pair a wide range of foods — such as chicken, seafood, burgers and spicy cuisine — with amber ales.

• Porter: The strong flavor of porter will work well with roasted or smoked food, barbecue, sausages or blackened fish.

• Dark lager, dunkel, schwarzbier: Hearty, spicy foods, barbecue and roasted meats also complement these dark beers, as do pizzas and burgers.

• Hefeweizen: Fans of this light beer will learn that it pairs well with salads, seafood, sushi and, traditionally, weisswurst, a white Bavarian sausage.

• Imperial stout: This beer can easily overwhelm many foods but can stand up to foie gras or smoked goose. Long-aged cheeses, such as Gouda, Parmesan or cheddar, can also work with stout, as do rich chocolate desserts.

• American wheat ale: This beer goes with very light foods such as salads and sushi. It’s generally too light for dessert but might work with fresh fruit.

When pairing beer with food, keep in mind that beer with hop bitterness, roasted malt, high carbonation and higher alcohol by volume balance sweet, rich (fatty), umami flavors and can emphasize the spice in food. Sweet or malty beers balance out spiciness or acidity in foods.