We propose a food and beer column for Gourmet Magazine. With experimentation we found that India Pale Ale is a good match for Canadian Bacon, Tomato and Mushroom Pizza. The bitter flavor of the hops complement the sweetness of the pizza toppings. The Stout itself is dessert, but this is a combination that will improve any holiday meal. After a bit of research we found out that dry Pilsners pair with caviar or smoked salmon.
Smoked beer is suggested with smoked meats - no big surprise.
With assorted fruits and cheese, try a Pilsner or Heffe-Weizen. Oysters, thick steaks and chops are recommended with Porter or Stout. Try Pale ale, Bock or Oktoberfest the next time you roast meat. In general, serve Red beer with spicy foods and meat dishes, Brown Ale for stews and foods with heavy sauces, and Wheat beer with burgers, sausage and seafood. Pale ales and Pilsners go with almost any food.