• Spicy dishes – Belgian Wit/German Weiss Bier (the spice notes and soft citric qualities are great complements to the spice.
• Chocolate dessert – Stout/Porter (the chocolate flavours of the beer will definitely complement the body of the dessert).

• Sharp cheeses – Blue, Stilton, Roquefort require a strong beer such as Chimay, Leffe Blonde or Unibroue Fin du Monde. The higher alcohol and sweetness of a strong beer will cut through the sharpness of the cheeses, resulting in a softer flavour in the cheese.
• Creamy soups – Pilsners or Cream Ales are slightly more hopping and bitterness will slice through the richness of these soups and act as a palate cleanser.

• Curries – India Pale Ales or British-style ales such as Boddingtons, Tetleys or London Pride cut through the heat of the spice and showcase some of the more delicate notes.
• Spicy Mexican – Light beer such as Mill Street Organic, Sleeman Light, Keith's Light, Bud Light, and Coors Light puts out the fire, cleansing the palate and then showcasing the actual flavours in the food.

Play with beer on your menu:

• Start using beer in the preparation of your menu items. Braising short ribs in beer will add flavour while tenderizing the meat. By adding beer to the recipe, you will entrench the concept of pairing.
• Pair at least one food item with each beer in your portfolio and fully understand why these two go together. Let your staff try the pairings and ask for their comments.
   

About the author: 

Roger Mittag, a professor at Humber College’s School of Hospitality, is also the founder of Canada’s leading beer education company, Thirst For Knowledge. A consultant to several Canadian breweries, Roger recently created Prud’homme Beer Certification, a sommelier-style program for beer and the first such program in Canada. He also owns and operates The Beer School, which offers beer courses to consumers.