Remember, these two stalwart beers can go it alone, marvelously match up with food, and quite admirably can finish the meal as a peerless companion with dessert. The most important consideration to remember is that the choice of beer should not over-power the food, nor the food overpower the beer. Both flavors should be discernable and synergistic. Appetizers are served at the start of the meal to stimulate appetites. It's normal to have more robust and substantial dishes as the meal progresses.
Appetizers are often flavorful, making wheat beers a fine option.
Light lagers like pilsners often have a hoppy accent to sound a heraldic call to our taste buds. Marrying shellfish and fin fish with beer can be confusing to the neophyte and quite often perplexing to seasoned beer devotees. For example, swordfish and turbot are miles apart in character. Consider the taste of raw or marinated seafood, or fin fish that is broiled, poached, sauteed, and roasted when you decide which beer will go the best with the dish. For light tasting seafood dishes consider light lagers and pilsners.