European light lager with go with lighter dishes – salad, crab, lobster, salmon and chicken, as well as spicier creations of Indian and Mexican cuisine. When combining cheeses, you should choose edam, goat cheese, havarie or white cheddar. European dark lager suits to grilled or smoked meats. Cheese – Gruyère and smoked cheeses. European strong lager will fit with shellfish, grilled dishes and spicy food such as curry. Compatible cheeses – blue mold, cheddar.
There is a big variety of German lagers, therefore they are combined with different dishes. Dortmunder will go with salads, light seafood dishes, as well as Chinese cuisine. Bock beer type will fit to any spicy oriental food. When looking for cheese, choose cheeses of long maturity. Doppelbock will be good with bold, rich taste of fried food – duck, ducks, geese, or pork bacon. Dark German lagers, black shwarzbier will suit with grilled sausages and meat. Märzen beer should be used with spicy Mexican dishes, pork sausages, and other pork. Vienna lager can be savoured with chilli stews and hamburgers.
American lagers are recommended for the American dishes – pizza, fried chicken wings, burgers, grilled meat, as well as ripened cheeses and molluscs. It will fit with fish, light salads and other dishes of mild flavour. It provides an excellent contrast with the cuisine of Latin America, Mexico, Peru, Thailand and other Asian and Indian spicy meals. Cheese – brie, ripened cheese, cheddar brick.
Pilsner is a highly versatile beer suitable to many dishes. It has sufficient spice to keep up with Asian cuisine. At the same time, it is not too spicy, and does not overshadow snacks such as shellfish or fresh goat cheese. It is recommended with salad, white and red meat, German sausages – the bitterness of pilsner makes a nice contrast with the sweetness of dishes and sauces. It is good with salmon, tuna and other fatty fish. It is also suitable with hamburgers and pizza. Pilsner should be also combined with basil, therefore use it with all dishes prepared with pesto sauce. Also with the classical bruschetta – beer is light enough not to overshadow fresh mozzarella, while the sweetness of malt is perfectly counterbalanced by the acidity of tomatoes. As for the cheese, pilsner is a perfect partner for fresh mozzarella cheeses. Matured, strong cheeses would overshadow it.
In terms of beer to dessert, sweet porter and stout come to the mind more often, but pilsner would make a good company for very light desserts, like a slice of sponge cake or fragile lemon cookies.