Ask for "a beer" and you are asking for a thousand different drinks. Here are five styles that look and taste nothing alike, and the food and mood each one loves.
Pilsner: the crisp one
Pale gold, clean and lightly bitter, with a snap at the end. It is made for salty and fried food, such as fries, fish and chips, or a pretzel. When in doubt on a hot day, this is the one.
Wheat beer: the cloudy, friendly one
Often hazy and soft, with notes of banana and clove that come from the yeast. It is a good partner for brunch, sausages and lightly spicy dishes. Serve it in a tall vase-shaped glass.
Pale ale: the citrusy one
Amber, bright and hoppy, with grapefruit and pine notes. The bitterness cuts through richness, so it works with burgers, curries and anything grilled.
Stout: the roasty one
Almost black, with flavors of coffee and dark chocolate, and often a creamy head. It is lovely with chocolate desserts, and a classic partner for oysters. Drink it a little less cold than a lager.
Sour beer: the tart one
Bright and puckering, sometimes with fruit. Think of it as the lemonade of beer. It is good with salads, soft goat cheese and light seafood.
A simple rule
Match weight with weight. Light dishes want light beers, rich dishes want something with bitterness or roast to push back. If you are not sure, tell the Tipsy Juniper guide what is on your plate and it will pick a style.
