BEER & FOOD
	Beer and Cheese "Both cheese and beer are best sampled in ascending order of strength and pungency."
	No mere trifles When a rich fruit ale or lambic is used instead of wine in a sugar syrup or folded into the base of the sabayon custard, trifle takes on some tantalizing new flavors.
	Cutting the mustard Mustard makes a perfect partner for beer. Blame nose-tingling sharpness that includes a tangy, sour note that melds with the hops acidity in beer, and is balanced by the thick malt residual sugars in dark lagers and ales.	The aromatic hop plate Aroma hops take on new significance as ingredients -- but not just in beer, anymore, thanks to the efforts of Melaine and Bruce Morford, proprietors of the Windflower Farms in Washington.
	A Menu of Belgian Beers Because the American concept of restaurant as theater, as entertainment, is not prevalent in Belgium, there the simplicity of beer as a companion beverage to food seems only appropriate.	A Taste of Texas The natural affinity between the intensely flavored ingredients of Southwestern food extend to pairings with a wide range of brews.
Catching on in Carolina North Carolina brewpubs have taken charge of educating consumers both about beer styles and about matching food with beer.