Here's a spring menu to pair with today's great ales, stouts, and more–from the first course through dessert. (Serves 6)
Bacon, Onion, and Münster Tart
Mushroom, Onion, and Münster Tart
Spicy Soy-Ginger Grilled Striped Bass with Asparagus
Grilled Chicken Thighs with Peas and Shallots
Credit: Photo: Aya Brackett; Styling: Robyn Valarik

How to make a good match: Follow these guidelines when creating a menu for beer

Think geography Beers from a certain region tend to go well with foods from the same region. For instance, German beers pair well with sausages and smoked ham English ales are great with beef and lamb roasts.
Think similar flavors Pair the beer with a food that shares its flavor characteristics. For example, a well-seared steak with a browned and caramelized crust goes well with a sweet, malty amber ale.
Think opposites Sometimes flavors and textures that seem diametrically opposed can be electric together; a classic example is stout with raw oysters. In other words, experiment!
With spicy food Malty, sweet beers tone down the heat.
With rich dishes Acidic, hoppy beers like pilsners or American pale ales cut through the oil and butter in fried foods and cheeses.
With dessert Stouts and porters, with their malted sweetness, pair well with caramel, nuts, and chocolate; Belgian fruit lambics can be terrific with chocolate.