"You have this Korean-inspired bar dish [paired] with this American beer,"says executive chef Michael Lyons. The beer offers oak tones that complement a flatbread. "That would be a fun combination." 11460 Uptown Ave., Cleveland, 216-721-8477, accentcleveland.com
"It's an old German thing," says co-general manager Cindy Hoertz. The mixture goes well with the platter of smoked sausage, Swiss cheese, crackers, mustard and horseradish. "It's not strong. It's for any palate." 13046 Lorain Ave., Cleveland, 216-671-6220, derbraumeister.com
The sandwich's melted raclette cheese is warm and nutty "The [beer's] deeper brown, nutty flavor would go good with the French Dip," says assistant general manager Ryan Grammerstorf. 1305 Euclid Ave., Cleveland, 216-479-0555, cowellhubbard.com
"It's got a real rich, citrus kind of hop aroma and big hop flavor," explains chef and owner Demetrios Atheneos. "That goes [well] against the spice in the popcorn, and the different flavors of the duck fat and the truffle oil." 5975 Canal Road, Valley View, 216-520-3640, theoakbarrel.com
This twisty treat is served with a hefeweizen-and-gruyere beer cheese made in-house. "We make the cheese with [Weihenstephan]," explains co-owner Dan Deagan. "So the cheese tastes like the beer, and obviously pairs really well with that beer." 14810 Detroit Ave., Lakewood, 216-767-5775, deagans.com
"Fried oysters are a standard, old-school, old-man tavern item," says owner Bonnie Flinner. "[You need] a classic tavern beer — my grandfather's beer." 1109 Starkweather Ave., Cleveland, 216-937-1938, prosperitysocialclub.com
