"Beer and food have long made a natural, if lowbrow, pair: unremarkable brews, functional (read: intoxication-abating) fare (burgers and brats, bar nuts and Buffalo wings). But many of today’s craft beers are as complex, as revered and, sometimes, as pricey as fine wines. They might even be served in delicate stemware. And so it’s no surprise that beer has moved in on wine’s domain, the white tablecloth."
The Connoisseur’s Way to Pair Food With Beer - WSJ