So you’re not into wine. Or you just couldn’t be bothered drinking from a glass when you can drink straight from a glass bottle. Then we’re sure you’re familiar with our delightful friend, beer. Easy-going, mild and versatile. And, thankfully, due to the craft beer revolution, no longer the reserve of rowdy rugby enthusiasts, but also to be found in the hands of food and drink lovers from all walks of life.

(In fact, it’s become rather fashionable for certain of our top restaurants to replace wine with beer in some of their food pairings.)

Whether you are a committed beer drinker (brewing your own or eagerly awaiting your monthly mixed case from The League of Beers), or just keen to experiment with the new trend, read on. We’ve spoken to a few experts, drunk a few draughts, and collected a list of foods that are simply better with beer.

The starting point

Philippa Wood, co-owner of Darling Brew, suggests using classic food and wine pairings as a guide to pair beer with meals. “I like to pair lighter beers, like lagers and pale ales, with food that would traditionally be paired with white wine. By the same token, I pair darker beer with food that would traditionally be accompanied by red wine,” she explains. We followed her advice, as well as that of pairing experts from Jack Black Beer and Devil’s Peak Brewing Company, to compile our beer lover’s guide to matching food with your favourite brew.

Burgers: the basics

A good burger and a dark beer sounds like traditional pub fare – mostly because it is. Turn it into a gourmet experience by serving Alida Ryder’s pork and apple burger with a Jack Black Premium Lager.

“Our flagship pre-prohibition style lager is inspired by the all malt beers of the early 1900s,” says Meghan McCulloch of the Jack Black Brewing Company. We’re not sure how many burgers were consumed pre-Prohibition, but we’re ready to give it a try with this malty brew. Burger lovers can also experiment by pairing their patties with Napier Brewery’s Overberg Ale and Brewers & Union Versus Goliath Amber Lager. Also worth trying is ostrich burgers with mushrooms with Darling Brew’s Silver Back.

Stews: some suggestions

What could be better than a hearty stew and a dark beer? Not much, we say. Indulge in this rich braised beef stew and wash it down with a glass or two of Brewers & Union Unfiltered Dark Lager. Rich amber ales, such as the Citizen Alliance American Amber Ale, are also wonderful playmates to a hearty stew. The Triggerfish Roman Red Amber Ale is irresistible with a traditional waterblommetjiebredie with lamb, or a tagine of lamb knuckle.

Roasts: a toast to that

If the Birkenhead Pride Old English Bitter is number one on your list of things to quaff, you shouldn’t pass up on the opportunity to enjoy it with a pork belly chilli roast with pecan-nut baked apples. And whether it’s a gleaming chicken or side of beef, every roast should have a toast! Try roasted meat with Triggerfish Empowered Stout, Valley Brewery London Ale and Porcupine Quills Black Dog Bitter.

Curries: cutting through the heat

According to Mitch Lockhart from Devil’s Peak Brewing Company, the King’s Blockhouse IPA is the perfect accompaniment to spicy meals. “Our King’s Blockhouse has a solid malt backbone, beautiful nose and just the right amount of hops. When pairing with food, you’re going to want to look for strong flavours that can match up to this bold beer. The Blockhouse does a great job of cutting through the intensity of a delicious Thai or Indian curry. Chicken, fish, or beef, prepared with a nice spicy heat will also go well,” he says. If you love spicy food, these IPAs are for you: Triggerfish Hammerhead IPA, Brewdog Punk IPA and Brewers & Union Handwerk All-Day IPA.

Pizza: the perfect match

Weiss beers work well with almost anything, which is why a hot oven-fired pizza tastes so much better with the CBC Crystal Weiss. Stock up on a case of CBC Amber Weiss if you like your pizza spicy and meaty. The Cockpit Brewhouse’s unfiltered Fokker Weiss is especially amazing with pizza.

Cheese: the best way to experiment

The Butcher Block Pale Ale by Jack Black has refreshing characteristics balanced with rich malt complexity and a bitterness that lingers to the finish. “As the name suggests, this beer fits well with items you’d find on a charcuterie board and antipasti like olives, cheeses and a variety of cured meats, particularly those with a bit of spice,” says McCulloch.

Lockhart also recommends playing around with cheeses and beers to get a general idea of what works. “If you’re looking to do a small beer tasting with mates, different cheeses can be a fantastic option. We’d recommend blues, but a nice cheddar will also work in a pinch. There’s no right answer, so experiment and see what combination works best for you,” he says.

By Kristia van Heerden

Also read our guide to drinking for dummies, the man’s guide to steak and craft beer and where to drink craft beer.