There has been long known that beyond a small circle of people who use the products craft breweries, beer is a drink very underrated (how I feel sorry for those poor souls who do not know what they are missing! But that's not what was supposed to be ...).
Personally, I think the beer is just as valuable as the wine bouquet of aromas. Since interest me very much - I decided to search the internet in search of material on the subject. Imagine my surprise when in the search results appeared to me a few recurring schedule. The articles do not mention, because even on the English-language pages difficult to find anything meaningful. And this is the way the the idea for a series of articles about combining beer with food.
Brew Pub food pairing is a subject very extensive and complicated - one could write a book about it, which is probably akin to an encyclopedia format, but the idea of a simple blog seems to be a lot more pleasant.
A few tips that can help you effectively task.
First of all - remember that the rules are not sacrosanct, not strictly stick to the them. Classic connections are sometimes simply boring.
Not everyone has the same taste, it is said that how many people so many tastes and flavors. Do not be afraid to experiment in the kitchen - it's what we give you, it is only a guide. And the world really will not end if the beer will not match with the dinner ...
Secondly - use similar flavors. For example, citrus-coriander flavor of a Witbier will perfectly highlight a salmon liquefied with lemon juice and oatmeal stout will be a great addition to a chocolate dessert.
Thirdly - choose flavors that will not overwhelm each other. Schlenkerla smoked for light salad with chicken, is very unlikely to be a good idea.
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