Your guide to pairing brews with brunch, lunch and dinner.

Is there anything better than coming home after a long day of work and cracking open a cold beer (or popping the crown off if you’re a bottle-over-can type)? We think not. But sometimes the humble beer can be overlooked when it comes to being the go-to beverage for a meal.

We’re going to let you in on a little secret: beer is just as versatile as wine when it comes to food. There aren’t really any rules, but you want to be aware of flavour intensity. Go like-for-like on lighter, delicate dishes. Take seafood, for example. You want a lager, pale ale or even a blonde ale so as to not overwhelm the dish. Meanwhile, heartier options – usually rich meats and sauces – can handle themselves around the big, bold flavours you get from IPAs and APAs and even a stout. If your dish has a bit of fattiness to it – like a pork roast with serious crackling – then hoppy beers are the way to go. And if there's a touch of sweetness (sweet and sour pork anyone?), then you can lean into a tinnie with malty goodness.

Naturally there are the classic combos, along with a few rogue choices, and, as always, the best matches are the ones you love and adore. But if you’re stuck on ideas, here are the best food and beer pairings (in our opinions).

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Pairing beers with brunch

We’re not suggesting beers are for breakfast, but there’s something to be said for a midday brunch. Going for a breakfast burrito with hot sauce? Or maybe a brekkie burger is more your style (as long as they whack a thick hashbrown in there). For both choices, you’ll be set with a crisp pale ale. A good shout is 4 Pines’ Pale Ale. It’s fruit-forward and tropical, which means it can cut through that delicious fattiness of the bacon in the burger, or if you’re leaning into the spice, the slight sweetness can balance the heat of hot sauce and other dishes with a kick like a good chilli scramble.

Pairing beers with lunch

Throwing a barbecue? Beers should get involved. For your charcuterie and cheese board, grilled prawns, and that famous pear, walnut and goat’s cheese salad, we reckon you have to go with a sour beer. We love the Southwest Sour from CBCo Brewing. From out west in Margaret River, it’s got umami, tropical and sour notes, and it’s screaming to be cracked open in the sun (even if it is the winter sunshine).

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If you’re going for a classic Aussie barbie – we’re talking snags, steaks and sauce – then you need a classic, right? Beloved by many is Great Northern’s Super Crisp Lager. If you’re looking for another pick just as sessionable, then Better Beer’s Middy Lager is a great option. Sibling to the OG Better Beer, the 'ultra low carb' Middy is everything you want it to be – crisp, light and fresh as hell.

Pairing beers with a three-course meal

Entree

Like we said, beer, like wine, is a foodie all-rounder, which means it works for a multi-course dinner. Dinner party? Starting with chicken satay skewers dunked in more peanut sauce? Mountain Goat Tasty Pale Ale. Seared scallops with a lemony, garlicky, buttery sauce? Bintang’s Pilsener will have you thinking you’re sitting by the pool in Bali.

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Main course

As you move to mains, we’re thinking a lamb vindaloo with loads of that signature spice. Go hard on the sides – a big bowl of basmati rice, that delicious cucumber and mint yogurt, raita, and naan to mop up that saucy goodness (and, yes, there’s a place at the table for both garlic and cheese naan). If you’re into condiments, pepper a few chutneys around. With all that flavour on the table, you’re going to need a beer with brightness. Balter’s Hazy IPA has candied orange, mango and passionfruit, so you can definitely say it’s bright. If you need to get ahead of the heat, consider Oettinger’s Pils your perfect palate cleanser.

Dessert

I bet you didn’t think we could pair beer to a dessert (and if you did, then thank you for your support). Three words: chocolate with stouts. It doesn’t even matter what kind of chocolate: dark, milk, brownies, chocolate cake, chocolate torte, chocolate mousse – you just need a vessel for chocolate. Now for the stouts. We know Guinness is back in a big way, so if you’re a Guinness tragic, go right ahead, and don’t forget about the Guinness Extra Stout if you’re looking for a stronger, bolder option. Equally as important is the Boatrocker Stout – think choccie and coffee. And pro tip: a splash when baking your chocolate cake won’t hurt, either.