Sommeliers, if you can get a beer or two in them, will grudgingly admit that wine has a long list of blind spots with food — more than just the asparagus conundrum — voids that beer happily fills. Various experts have thrown up their hands trying to pair wine with soup, salads, vegetables, mushrooms, cheese, dessert, and every spicy cuisine ever created. The wine world has done a very good job of convincing people that it is the only acceptable beverage for fine dining. And I have to say I do love a nice Langhe Rosso with a great steak. But with everything else, it is time for beer to take its
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