Until this past year, my beer knowledge was limited to Natty Light kegstands on University housing porches. In years when my bank account hovered well below sea level, I enjoyed Guinness for dinner but mostly because it had lots of iron, was cheap and filled me up like eating actual food. My gastronomical education leaned more towards wine and spirits. Being the social sort, I’m able to hold my own with the snobbiest of wine connoisseurs and the most discerning of scotch drinkers. Evenings with paramours or girlfriends naturally gravitate towards the cocktails and great bottles of wine for the table. But then I moved to Hollywood where every other restaurant is now a gastropub. Quite simply, fried, spicy, bread-heavy, fatty food is just better matched with beer. While even the most elite of gastropubs often only carry passable wine, the most makeshift location will have a beer list that rivals a Berlin beer hall. I make no assumptions that I know anything about beer beyond what amounts to a pre-school education, but I do know food and what flavors pair. I have tried every kind of bougie junk food with all kinds of craft brews and have fallen in love with what you can do with the two. So, instead of being that annoying, pathetic person who drinks a glass of bad Cabernet with a burger, you can follow the simple tips below to know what pairs best with what. There are two types of beers and a plethora of styles within them. Depending on the fermentation, a beer is either an Ale or a Lager. Lagers: Pale lagers are the most produced and consumed style of beer in the world and for a good reason. The flavors are pretty mild allowing it to pair...