There's one simple trick for an amateur to pair beer with any food: Go for Belgian ales. You can cover any base with a dark and rich dubbel; strong and sweet tripel; or the rustic, spicy saison. The complex beer is hearty enough to stand up to steak or spicy Thai, while it's delicate enough even for salads. Saison's bitterness and effervescence help scrub your palate, making it great for a cheese course.
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