A Good Beer Blog       Comments are locked. No additional
comments may be posted.  Jeff Alworth -  I agree with you on
specificity. Those are some indistinct adjectives. I disagree on
the issue of matching flavors.  Leave aside the beer and food
formulation and instead think of it as flavor and flavor.
Sometimes things don't work, sometimes they are unexceptional,
and sometimes they're alchemical genius. A few years back, a
Seattle chocolateer put smoked salt on her milk chocolate
caramels. They now sell at $7 for three small squares. Insanely
good. I've had the ones where the salt isn't smoked and ones
with dark chocolate and they're merely fine.  I harbor a belief
that there's some philosophy that could guide diners to select
beers wisely--though it certainly hasn't been designed yet. The
constituents of flavor--effervescence, strength, dryness,
sweetness or tartness, roastiness, etc--are somehow the key. So
far, what I have encountered is pairing by style, which seems
well nigh useless.  Pivní Filosof -  I