Here are two food-related beer questions. Maybe even three... 1) What is the best pairing you've had of craft beer and an entree? This is harder than it looks -- if you really want to appreciate the beer, it must not clash with the food nor should one overwhelm the other. Ideally, you want them to not only complement but also to enhance each other -- having a perfect Imperial IPA with a rare filet mignon might ruin them both 2) What is the best snack food or amuse bouche that pairs well with a particular beer as a chaser (looking for the precise pair, not a generic item)? E.g.: Dark Truth and Taza salt-and-pepper chocolate or Chimay Blue and a miso-crusted seared scallop (just examples, not an indication of taste) Bonus question: Sometimes when you go out, you look at a wine list and think, "Damn! A beer would be so much better!" Or you're throwing a dinner party and would like a case to cover the entire range. I'm not talking about a plate of wings with a side of suds or a burger'n'Guinness. I'm thinking more of a fine restaurant, e.g., a decent Italian or Spanish cuisine that might present a dilemma -- red or white -- especially when there are several people in the party who are likely to order quite diverse dishes and appetizers? When faced with that choice, quite often I think the solution might be a good bottle of Belgian -- if the product is picked well, it will successfully replace both a red and a white. E.g., a nice double may pair well with both a meat dish that demands a red and a fish/chicken dish that demands a white (as long as the dish is not too delicate), and I've done just that on a number of occasions. What kinds of beer would succeed in that role? Most people won't even consider beer in this context. What say you?