The extent of most consumers' knowledge is "red with meat, white with fish", but beer should be doing better in terms of public understanding of its gastronomic credentials.
The US craft beer industry has built its success on reinventing and updating British beer styles such as IPA and porter, and US trade body the Brewers Association's (BA) regular visits London to host beer and food events for UK beer writers.
This summer saw BA executive chef Adam Dulye partner with Tomos Parry's Brat restaurant in Shoreditch, London, for a five-course lunch which matched Parry's signature, deceptively simple dishes cooked on an open-fire wood grill with beers from some of the BA's brewer members.
• Smoked cod's roe & Sockeye salmon canape matched to Something Better from Lickinghole Creek Craft Brewery, Virginia
• Grilled young leeks with fresh cheese matched to the New England IPA from Boston Beer Company, Massaschusetts
• Whole wild turbot served with Big Swell IPA from Maui Brewing Company, Hawaii
• Moorland beef matched with Barrel Aged Donner Party Porter from Fifty Fifty Brewing Company
• Burnt cheesecake with peaches, matched to Meadoweisse from West Sixth Brewing, Kentucky.
Dulye said: "The beer and food landscape is shifting and we're seeing more consumers seeking out an experience when they go out. They're looking at where they want to go and what they're going to eat, drink and do when they get there."
John Porter is accredited as a beer sommelier by the Beer & Cider Academy.