Beer, it's what's for dinner.

What beer goes best with food? The simple answer is, "yes." Though there is a ton of talk lately about pairing different exotic dishes with specific styles of quality beer, which is something we have been doing for 20 years, what you prefer is what's best.

The enthusiasm to elevate beer to the erudite plateau of wine is best illustrated by the unfortunately monikered phenomenon of the "Gastropub," a dining concept that sounds more like an intestinal disease. Are we going too far? I worry we risk losing touch with the simple reality that beer is food, and therefore provides the perfect compliment.



Pizza and beer, need I say more? They are both born of grain and nothing washes down the dough like the bright bubbles of beer, cleansing your pallet and leaving you ready for more. Whether the basic Margarita, or a gourmet goat cheese with pate and truffle oil pie, there is nothing better than beer to sip at its side.

Just about any beer compliments pizza, but other pairings can be more complicated. The basic rule of thumb is light with light, for example Golden Export or Southern Flyer with salads and chicken. Bigger beers go better with heartier fair, such as Marzen or Vienna with Meat Loaf or Gorgonzola Bone-In Ribeye. And it always seems to come as a surprise how well the dark roasted coffee finish of a Schwarzbier compliments a Double Chocolate Fudge Cake.

But if you prefer a Hefeweizen with your Mushroom Swiss Burger, or a Iron Horse Stout with your Grilled Chicken Cashew Salad, then good on you. The only rules you have to follow are your own.

If you feel adventurous check out http://www.craftbrewing.com/ for a gastronomical guide to the delights of beer and food.

Prost!