In
Barry Shlachter's latest "Beer Sphere" column for the Fort Worth Star-Telegram, he touts beer's ability to pair well with just about any food. Lots of folks know pairing wine with a meal is something of an art form, but chefs, foodies and other are becoming more familiar with beer's tremendous variety, and the plethora of pairing options that provides. Some even say beer pairs better than its grape-based cousin. From the column:
Ales and lagers are carbonated, for starters. Beer cuts through fried dishes. And some styles can complement courses that have a sour quality, which is a true challenge with wine.
Shlachter points readers to
the Brewers Association Web site for pairing suggestions. That's a fine idea; here a link directly to
their pairing guide.
