A New Angle on Matching

Four dishes that marry beer and food
Sam Gugino
Issue: March 31, 2011

While beer can be simple refreshment, it can also be remarkably complex, as with vintage ales such as the Brooklyn Brewery's 2005 Monster Ale and George Gale & Co. 1999 Prize Old Ale from England. The breadth of styles—from light and yeasty wheat beers to dark and chocolaty stouts—offers almost endless possibilities for food matching. In case you don't have an ambitious beer sommelier in your neighborhood, Wine Spectator's contributing editor Sam Gugino supplied recipes and matching brews from across the spectrum to get you started.

For the full article, check out the new issue of Wine Spectator, on newsstands March 1, 2011.

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