Choosing a craft beer to match a meal sounds fancy, almost intimidating. Like you need a beard, a notebook, and a cellar at 12°C. Honestly ? Not at all. With a few simple ideas in mind, you can stop guessing and start enjoying beers that actually make the food taste better. And yeah, once you get it, it’s kind of addictive.

I remember the first time I really paid attention to a beer pairing. It was over a plate of roasted chicken, skin crackling, a little thyme, nothing wild. Someone handed me a pale ale and said “trust me.” They were right. The bitterness cut the fat, the citrus woke everything up. Since then, I’ve been hooked on the idea. If you want to dig deeper into how brewers think about flavors, sites like https://brasserie-sarlat.com are great for understanding what’s actually inside your glass.

First rule : think balance, not domination

This is the mistake I see all the time. Big dish, huge beer. Or worse, a delicate plate completely crushed by something too strong. A good pairing is more like a conversation. Nobody should be yelling.

Light food ? Go light. Heavy, rich food ? Sure, bring more muscle. It’s pretty logical when you think about it.

• Grilled fish, salads, fresh cheeses → lager, wheat beer, blonde ale
• Burgers, stews, ribs → amber ale, brown ale, porter

Frankly, if the beer tastes ten times stronger than the dish, something’s off. Trust your tongue.

Fried food loves bitterness (and it’s not a myth)

Fries, fried chicken, onion rings… you know that greasy-but-happy feeling ? Bitterness is your best friend here. It cleans the palate, resets everything, and makes you want another bite.

IPAs work ridiculously well. West Coast, New England, double… doesn’t matter too much. What matters is that hoppy snap. I was skeptical at first (IPA with fish and chips ?), but yeah, it totally works.

Ever noticed how a sip of IPA after a fried bite just feels… right ? That’s not accidental.

Spicy food : go cold, go soft, go easy

This one surprises people. When food is spicy, your instinct might be to fight fire with fire. Bad idea. Alcohol and bitterness make heat feel stronger. Sometimes painfully so.

Instead, go for beers that calm things down :

• Wheat beers (Hefeweizen, Witbier)
• Light lagers
• Low-IBU pale ales

The carbonation helps, the softer malt helps, and suddenly that chili doesn’t punch you in the face anymore. Perso, with spicy tacos, I always reach for something cloudy and fresh.

Red meat and dark beers : a classic for a reason

Steak, lamb, slow-cooked beef… these dishes crave depth. That roasted, caramelized flavor in the meat echoes beautifully with darker beers.

Porters and stouts bring coffee, cocoa, toasted notes. Not sweet desserts-in-a-glass, but dry, structured beers. The kind that make a bite of beef taste even beefier.

I once paired a stout with a pepper-crusted steak, and honestly, I didn’t expect much. It blew me away. Like discovering a new volume setting on your taste buds.

Cheese and beer : way easier than wine

I’ll say it : beer is often easier with cheese than wine. More carbonation, less acidity drama, more flexibility.

• Fresh goat cheese → saison, wheat beer
• Aged cheddar → IPA, amber ale
• Blue cheese → stout, barleywine

And no, there’s no police if you try something weird. Some of the best matches come from “let’s see what happens.” Sometimes it fails. Sometimes it’s magic.

Sweet desserts : careful, but don’t panic

Dessert is tricky. If the beer isn’t as sweet as the food, it’ll taste thin and sad. That’s just how it is.

Go for beers with real sweetness or intense flavors :

• Milk stouts
• Imperial stouts
• Fruit beers (real fruit, not candy stuff)

Chocolate cake with a stout ? Yes. Cheesecake with a fruited sour ? Also yes. Vanilla ice cream with a rich porter ? Don’t knock it till you try it.

Final tip : your taste matters more than rules

Here’s the thing nobody tells you enough : if you like the combo, it works. Period. Guides help, experience helps, but your palate is the final judge.

Next time you eat, ask yourself one simple question : “Do I want contrast, or do I want harmony ?” Answer that, pick a beer accordingly, and you’re already doing better than most people.

So… what’s the next pairing you’re curious to try ?