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Who knew that beer could be such a lovely complement to a multi-course meal? Well, now *I* do, but it took some convincing — and tasting. In Part I of our double-whammy of beer (Part II will be on the next ReMARKable Palate), Mark talks with Jill Vaughn, Brew Master of Anheuser-Busch, about the various flavor profiles of beer and how each type is best matched with food. This little primer is followed by my comments on the tasting dinner we attended at Craft in New York, where Jill’s craft brews were paired with a fall menu from Chef Damon Wise to offer unique ideas for holiday entertaining.

Theme Music: Super Hot Lady Cop by Beau Hall

The Food Philosophy podcast is a production of The Gilded Fork.