Examples:

Dish

Beer

Appetizers:
Fried foods	Pilsner, Pale, IPA, ESB
Soups:
French Onion Soup	Strong red or Brown ale, Scotch ale
Cream soups	Pilsner
Beef Stew or hearty soup	Brown ale or Porter
Salad:
Leafy green salad (cream dressing)	Pilsner
Leafy green salad (vinegar & oil)	Brown ale
Fruit salad	Fruit beer or Wheat beer
Vegetarian:
Falafel	ESB
Grilled asparagus	Stout
Potatoes and onions with garlic	Amber
Grilled portabella mushrooms with guacamole	Brown ale
Garlic mashed potatoes	Brown ale or Porter
Poultry:
Chicken with a brown mushroom gravy	Nut brown ale, or Porter
Fried chicken with white gravy	Marzen, Oktoberfest, Pale, Porter
Chicken Cordon bleu	Marzen
Turkey	Bock, Oktoberfest
Beef and Lamb:
Beef Wellington	Brown ale
Porterhouse steak	Porter
Prime Rib	Brown ale
Herbed lamb	ESB
Roast leg of lamb	Scottish ale, Marzen
Pork:
Pork ribs	Vienna style lager
Roast pork	German Wheat or Marzen
Pork tenderloin	Stout
Seafood:
Crab or lobster	Pilsner or Stout
Shrimp	Wheat, Wit, Pilsner
Spicy shrimp	ESB, Pale
Fish	Wheat, Pilsner
Spicy fish	IPA
Fried seafood	Pale, ESB, IPA
Oysters	Stout
Caviar	American lightly flavored lager
Breakfast: Yes, with breakfast foods - as breakfast food can be eaten anytime of the day.
Eggs	Oatmeal stout
Pancakes	Stout
Sausage	Bock
Dessert:
Chocolate	Chocolate Stout, Oatmeal Stout, Raspberry Stout
Fruit	Belgian or Pilsner
Cheesecake	Porter or Chocolate Stout
Ice cream	Frambois, Sweet or Chocolate Stout, Fruit beer
Miscellaneous:
Pasta	Amber
Pizza	Amber or ESB
Popcorn	Pilsner
Pretzels	Bock
Cajun or spicy	Mexican lager style, Pilsner, Bock
Sushi	Japanese lager
BBQ	Amber, Bock, Dunkel, Rauchbier

Never cook with something you would not drink.

Light ales, light lagers, blond or gold ale, lighter wheat beers. These go well with spicy food. Once you torch your palate, you probably will not be able to taste the nuances and subtleties of the more complex brews.

Wheat, weiss, witbier. With these beers, it is best to stick with lighter more subtle fare. There is a reason there are yeast remnants in the beer - so you can taste them. These can also go well with dessert. A german hefeweizen with a banana custard or a belgian white with an orange dessert would be good matches. Citrus style desserts bring out the lemon/orange and spice from these beers.

Brown ale. Brown ale goes quite well with a brown mushroom gravy over chicken. If your particular brown is somewhat hoppy, then it will make a nice pair with a more gamey dish. Brown ale and nut brown ale tend to go well with beef entrées.

Amber. You can partake of this with pizza, medium spicy foods or even as a substitute for brown ale. Amber can be quite malty and somewhat hoppy, so stay away from sweet items with this beer.

Dry Stouts and porter. These are excellent with a good hearty soup/stew or a meat dish with brown gravy. Try making pancakes with stout - just replace some or all of the water with beer.

Imperial stout and sweet stout. Try these for an interesting dessert combination. Pair these with chocolate to bring out the flavors in the beer. I would suggest a chocolate raspberry dish or a chocolate fondue. Recommended for heavier desserts.

Marzen, Bock. This can be another substitute for brown ale or ambers. These can also cut through some of the spicier dishes such as sausages, pretzels, sauerbraten, and so on. Some of the sweeter bocks can go well with a heavier dessert that has some spice to it.

Pilsner. A hoppy pilsner can enhance the flavor of a firm fish or shellfish. A pilsner can be good with fried or spicy food. Pilsners also serve well as an aperitif.

Pale, IPA. Beef dishes fare well with the more full bodied ales such as the IPA or pale. Buffalo wings or blackened chicken would be nicely complimented with and IPA, though they can enhance the spicy heat. The pales can compliment shrimp, crab, and other light fish.

Belgian dubbel, tripel. The strong Belgian ales can be served as an after dinner digestif or with a dessert. Due to the potency of these beers they go with a number of cheeses.

Fruit beers. Fruit beers can go nicely with a green salad with a raspberry vinaigrette dressing or a fruit salad. They can also pair well with a light fruit dessert.

Lambic. These are usually tart and pretty flavorful. Kriek would be nice with a cherry pie. Frambois goes well with pound cake alamode drizzled with raspberries in syrup. To make this more interesting, use fresh raspberries soaked in frambois lambic. If the meal contains fruit as part of the entrée (raspberry chicken or pork with peach sauce), a lambic can work well.

Barleywine. These will probably overpower most foods. It is recommended to serve these alone, as you would a brandy or cognac, possibly with a cigar. Strong cheeses can be a good match as well.