Beer is the perfect pairing to foods cooked on the grill. Let the menu dictate the style of the brew, writes CIA associate professor Douglass Miller. Wash down fatty cuts of meat with a lager or ale-style beer to cleanse the palate or sip a pale ale when enjoying spicy foods such as grilled jerk chicken. "Beers higher in alcohol -- such as barley wines, double bocks or imperial stouts -- do not pair well with dishes that are spicy, because alcohol increases the perception of spiciness in a dish," he writes.
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