Wednesday night was a thoroughly enjoyable evening with brewmaster Mark Thompson and guests drinking six selections from Starr Hill's repertory of beers. We paired our Spanish rustic cuisine with everything from light, wheat-based beers, on to medium bodied amber and jomo, ultimately to dark, malty stout. The first thing you notice is that in contrast to wine, beer is lower in alcohol, so acidity, hops and finish play a huge role in pairing successfully with hearty foods like chorizo, jamon iberico, shittake mushroom bisque, steamed prawns w/ berber spice, or the trinxat from Catalunya w/ cabbage, pork belly, ribs and sausage. thanks again to all attending.