From Ricardo G. DeLos Reyes
• Wheat beers are great with chicken and seafood.
• Ales, porters, and stouts are perfect for pork, beef, and lamb.
• Belgian ales go great with hearty meat and game.
• Nut-brown ales pair well with stews and cheesy dishes.
What does adding beer to stew do?
Beer adds a rich, earthy flavor to soups and stews that makes them taste like they’ve been simmering for hours. Beers with a sweet or nutty taste can add depth to desserts. And don’t worry about getting drunk – virtually all of the alcohol evaporates during the cooking process.
Lager beer is good for cooking.
Light, crisp lagers and light beers are great for fried foods—when you think “beer batter,” you’re probably thinking of a lager. The high carbonation in lager creates a crisp, tasty crust, and the relatively mild flavor of the beer doesn’t overpower the food.
Crescent City Brew Talk 