• Sort the beer selection by intensity and then start looking for foods to pair. Assign the lightest beers to appetizers and the save the heaviest for desert.

• Alcohol, hops, roastiness, and sweetness can all beat up the palate, so it only makes sense to put the more delicate beers at the start of the tasting.

• Tasting too many beers can lead to palate overload, try to limit the number of beers to six or eight tasting portions.

• Serving, proper and clean glassware and decent light should all be considering when preparing for any beer and food pairing event.