Matching Beer and Food
Monday, March 30th, 2009When in doubt, ales equal red wine, lagers equal white, says Stephen Beaumont, author of Premium Beer Drinker’s Guide and co-owner of the Toronto-based restaurant Beerbistro. Some specifics:
Red meat: There’s a reason it’s called a porterhouse steak. Red meat should be served with something full-bodied — brown ales and porters, such as Samuel Smith’s of [...]