Beer Malt Barley is a grain, similar to wheat, rice or oats but barley is best suited for beer making. The malt contributes flavor, color and body to beer. The flavor is generally sweet, and, depending upon the type of malt used, may be toasty, caramelly, nutty or chocolate-like. Virtually all of the color of beer comes from malt. Some malted barleys are roasted giving additional flavor and color to the beer.	Guidelines - Strong malty flavors and sweet beers pair well with spicy dishes as they tone down the spice and bring out the sweetness of the ingredients.   Beers with roasted malts pair well with grilled, fried, roasted meats, charbroiled steaks and burgers, and blackened chicken or pork. Meats such as pork or chicken often work best with beers displaying a malt accent.
Beer Hops There are dozens of different hop varieties and each contributes a slightly different character to beer.  Hops contribute bitterness, flavor and aroma to beer and act as a natural preservative The flavors and aromas associated with hops include flowery, perfumy, spicy, herbal, resinous, citrusy and grassy characteristics.  Many important American hop varieties, including Cascade, Mt. Hood, and Chinook, were developed in the Northwest. Nearly 75% of the nation's hops come from Yakima, followed by smaller amounts from the Willamette Valley in Oregon and the Snake River Valley in Idaho.	Guidelines - Beers with hoppy flavors can complement smoked, boiled, steamed or broiled seafood because hoppiness cuts through grease, or anything with acidic ingredient.  Hop flavors can enhance the spiciness of highly spiced cuisine. The more hop bitterness the beer has, the heartier or livelier the meal needs to be.  American hop flavors and aromas are distinctive and spicy. Hoppy beer styles can deliver bright, zesty flavors of limes, lemon-grass, grapefruit and aromatics that enhance the spice in the dish
Beer yeast   There are two main types of beer yeast - ale yeast and lager yeast but many different strains may be found. Each produces slightly different effects in beer and during fermentation the yeast produces alcohol and carbon dioxide.  The textural components of beer, its carbonation or residual yeast sediments contribute to beer's flavor.  Ale yeast characteristically contribute fruity flavors to the finished beer such as subtle apple, banana, pear and even peach.  Lager yeast ferment best at cooler temperatures and during fermentation, the beer acquires a very smooth and pure character. Lagers are very mellow beer and typically lack the fruity features found in ales.	Guidelines - Yeast provides it’s own flavor and aroma characteristics that are primarily subtle.  Yeast flavors in beer can be enjoyed if the beer is matched with delicate foods such as a delicate soup or pasta or light cheeses. These beers also work well with lightly flavored chicken dishes. American wheat beers and German hefeweizens generally have stronger yeast flavors and are great with lighter foods, like salads and seafood.