Knowing which beer to have with your meal can seem like some sort of wizadry but with a little know how it can be pretty easy.
There are three foundational principles of beer and food pairing.
Balancing the weights, so a light pilsner would pair with seafoods and salads while a heavy stout would go with roasted meats.
Compare and contrast the components is a little more experimental, and involves knowing how the components of the beer interact to create a sensation. Malt for example creates a sweetness, which will help make your decision for the first principle.
Bridging the flavours is where you’re going to be relying on your nose. If they smell similiar then you’ve found a bridge between the flavours.
Check out the infographic below for a better breakdown.