This Friday, the 20th anniversary of First Friday in downtown Williamsport, coincides with International Beer Day. Those are two great reasons to head downtown this week for a great time and some good beer. There are many great options for some pretty fantastic beer in our area, but have you ever thought about pairing your beer with specific food to make both better?

The craft beer boom has inspired millions of people to look at beer through a new lens. Once relegated to backyard barbecues and ballgames, beer is now served alongside gourmet meals. Much like the right wine can make a meal taste even better, beer can bring out food flavors, making it an ideal complement to anything from steak to seafood to a salad.

The Brewers Association is an American trade group with more than 5,400 brewers, suppliers, and retailers. The group recommends beer lovers follow a three-pronged approach to matching beer and food. It’s worth noting the BA does not view this approach as a 1-2-3 process, meaning beer lovers need not follow the steps to perfect their pairing skills.

Match strength with strength. Pair intensely flavored foods with assertive beers and delicate foods with light beers. For example, a relatively low alcohol witbier should pair well with light seafood like steamed mussels. Beer lovers who enjoy robust barley wines, typically 10 percent alcohol by volume (ABV) or higher, should find that a strong cheese or dessert matches up well with this overpowering style.

Find harmonies. Beer-food combinations typically resonate most effectively when they share some typical flavor or aroma element. For example, the deep, roasted flavors of an imperial stout often pair nicely with chocolate truffles.

Consider sweetness, bitterness, carbonation, heat (spice), and richness. Beer lovers that are looking to take advantage of the specific and predictable ways that certain qualities of food and beer interact with each other. For example, the malty sweetness can cool the heat, making a hoppy beer with plenty of malt an excellent choice to pair with spicy food.

Pair like a pro

Here are some specific pairings that the Brewers Association recommends. This rundown is super helpful if you happen to find yourself in a restaurant or brewery that has an extensive offering.
• Witbier: Lighter seafood dishes like steamed mussels
• Blonde ale: Light food, including chicken, salads, and salmon
• India Pale Ale: Strong spicy food and bold, sweet desserts like carrot cake
• Double/Imperial IPA: Smoked beef brisket, grilled lamb, and southern chicken-fried steak
• Amber/red ale: Chicken, seafood, burgers, and spicy cuisine
• Porter: Barbecue, sausages, roasted meat, and blackened fish
• Sweet or Oatmeal stout: Rich, spicy food, including barbecued beef and Szechuan cuisine
• Classic pilsner: Light food such as chicken, salads, and salmon
• American wheat ale: Very light food, including salads, sushi, and vegetable dishes
• Abbey Dubbel: Barbecue, meat stews, and a thick, hearty steak

As always, if you choose to head out this weekend to celebrate First Friday, International Beer Day, or just surviving another week, please do so safe and responsibly. The first Saturday in August is known as International Hangover Day for a reason — don’t let yourself get carried away, or you’ll be celebrating that also!