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Guinness, like other Irish stouts, enjoys a seasonal popularity every St. Patrick's Day. It has also been touted as being "good for you," at least by its own advertising posters decades ago.

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As implied by the name, fruity and spicy beers are just that: fruity and spicy. They’re low in bitterness with a wide ABV range. They pair well with shellfish, like clams, scallops and lobster and vary in color from golden to dark brown. Examples of fruity and spicy beers include saisons and hefeweizens.

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Wild and sour beers get their acidity because they’re brewed with “wild” microorganisms to give the brew complexity. One example of this style is the American Sour, which gets its acidity from lactic acid and can range in color and bitterness. You can pair it with a variety of foods, including strongly flavored cheeses and creamy desserts with fruit, like this classic peach cobbler. Another example is the Belgian-Style Flanders, which is known for its lactic sourness. This beer is typically copper to very dark in color and pairs well with dishes like beef carbonnade and pumpkin pie.

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Because wheat beers are brewed mostly with wheat they tend to have a creamy and almost tangy flavor that’s not comparable to other beers. There’s a lot of variety within this style because of the different types of yeast that are added. One example is the American Wheat Beer, a light brew that pairs well with a range of food.

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