Forgive me if this topic has come up before. This is not part of BA I generally follow, despite my interest in food, pairings and cooking. I have finally convinced my branch of The International Wine & Food Society to pour beer when appropriate. Suffice it to say that a meal is being planned at a very well known restaurant in Beverly Hills where the first course will be a Chirashi Sashimi Box (and which includes Blue Fin Tuna, Hamachi, Uni, Salmon eggs, Soy gel and Wasabi). Clearly, most of the members are going to "soy and wasabi" their fish. Only a few will eat it without. Beer has been suggested. Does anyone have any experience serving beer when soy and wasabi is being used? I don't want to use Sapporo or a pale ale. I'm a complete snob. I want to use something "better;" I want to use a cool craft beer that will pair well and make everyone even more interested in craft beer. I recently went to a very Japanese sushi meal where special fish etc. was flown in from Japan for the meal. In addition to sake and wine, I served the Hitochino 3 Day Ale and the Hitochino Ancient Ale. Everyone flipped. The 3 Day Ale was from my cellar and is now gone. I might be able to still get some Ancient Ale but I'm looking for suggestions from people who have experienced using beer with sashimi (and especially when soy and wasabi is being used.) Any ideas?