One master framework for pairing any beer with any food, plus direct links to every deep-dive pairing guide we have published, organized by food type.
The two rules behind every good pairing
First: match intensity. A delicate pilsner gets lost next to a heavily spiced dish, and a big imperial stout will flatten a light salad. Put similarly weighted beers and food together.
Second: decide whether you want to complement or contrast. A malty amber ale complements caramelized, roasted food; a tart sour or a hoppy IPA contrasts and cuts through rich or fatty food. Both work, they just do different jobs.
Meat and grilling
- Best Beers to Pair With Burgers
- Best Beer With Burgers (our original burger pairing piece)
- Best Beers to Pair With Grilled Chicken
- BBQ Beers
- Best Beer for Pulled Pork
- Best Beer With Steak
- Best Beer to Marinate Steak
- Best Beer for Wings
- Best Beer With Fried Chicken
- Best Beer for Beer Can Chicken
- Best Beer for Corned Beef
Seafood
- Best Beer to Pair With Oysters
- Best Beers to Pair With Seafood
- Best Beer With Seafood
- Best Beer With Fish
- Best Beer With Fish and Chips
- Best Beer With Lobster
- Best Beer With Crawfish Boils
- Best Beer With Sushi
Cheese, chocolate and dessert
- Beer and Cheese Pairing
- Best Beer for Beer Cheese
- Best Beer for Beer Cheese Soup
- German Beer Cheese Recipe
- Beer and Chocolate Pairing
- Guinness Chocolate Milkshake With Jameson Caramel
- Brownie Batter Beer
Cuisine styles
- Best Beer With Chinese Food
- Best Beer With Thai Food
- Best Beer With Indian Food
- Best Beer for Italian Food
- Best Beers to Pair With Tacos
- The Best Beer With Tacos (our original tacos piece)
- Best Beers to Pair With Pizza
- Best Beer With Pizza
- Best Beer for Chili
- Best Ale for Stew
Occasions and snacks
- Best Beers for Brunch
- Oktoberfest Food Pairings
- Best Beer for Thanksgiving
- Beer Nuts Recipe
- Complete Guide to Pairing Pringles With Beer
- Beer and Cigar Pairing Guide
- Best Beer for Beer Bread
- Wine vs Beer: Calories, Carbs and Health
The mistake most people make
Pairing by color instead of intensity. A dark beer isn’t automatically ‘heavy’ (a dry stout can be lighter-bodied than a hazy IPA), so go by actual body and bitterness rather than how dark the glass looks.
Set yourself up to actually taste the difference
A side-by-side pairing only works if you can taste each beer cleanly rather than out of the same pint glass all night. A small flight set and a proper cheese board make it much easier to run an actual tasting rather than guessing.
FAQ
What’s the single safest beer to pair with food you’re unsure about?
A clean, dry pilsner. It’s light enough not to clash with delicate dishes and crisp enough to cut through richer ones, which is why it shows up on more pairing menus than any other style.
Should I pair by beer style or by specific brand?
Style first. Once you know a dish wants a dry stout or a hoppy IPA, any well-made example of that style will work; the specific brand mostly changes intensity, not direction.
