The golden rules for pairing beer with food

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Beer and world stews

You can cook a variety of international dishes with beer: Moroccan tajine, Irish stew or Carbonade Flamande (Belgian beef and onion stew). Any meat goes—chicken, beef, rabbit duck. etc. Although it's not recommended to drink the same beer used during cooking. You have to do justice to the intensified flavors that emerge after hours in your slow-cooker or Dutch oven. For a tajine made with dried fruits and spices, go for a beer with a spicy profile such as Scotch Ale. You can also contrast a hefty stew with beers made from grilled or roasted malts that bring bitterness and help to offset the richness of the dish.