For great beer and food pairings, a number of things must be considered, here are some important concepts:
Match strength with strength. Delicate dishes work best with delicate beers. Strongly flavored foods demand assertive beers.
Find harmonies. Combinations often work better together when they share some common flavor or aroma elements. The nutty flavor of an English-style brown ale and a handmade cheddar cheese; the deep roasted flavors of an imperial stout and chocolate truffles, and the rich, caramelly flavors of an Octoberfest and roasted pork are all examples of this.
Consider seasonality. Like light food and beer in warm summer months or heavier beer in winter, the beers and foods of a given season pair very naturally and suit the mood as well.
Contrast and complement. All beer and food combinations should involve both of these principles. Some pairings will be more dependent on the contrasts, others on the complementary flavors, but all should strive for some type of balance.
Taste from less to more intense. Put the more delicate beers at the start of the tasting.
Observe proper beer temperatures. Serving a beer too cold masks a lot of flavor and aroma. Served too warm, beer loses its wonderful refreshing quality.
