Matching snacks to drinks

[Dakki]

So, a couple of drinks at a snackless bar underlined how important the finger food aspect of the whole pub experience is for me. And then I remembered all the day-old popcorn, greasy fritters, canned pate canapes and dried out crudite platters I've confronted over the years.

Obviously better-quality versions of the above (and a few others like nuts, maybe potato chips and dip, etc) would be standard, but what if you wanted to get more creative with the snacks? What would you serve at a beer tasting, or a scotch tasting, or on mojito/manhattan/margarita night?

[ChrisTaylor]

If I was serving a few different beers, I think I'd stick with the obvious: small bits and pieces of (nice) fried goods. Fried chicken and so on. Tempura. Mushrooms. As for scotch, man, it depends entirely on the kind of scotch. As an example, when I had a BBQ and whisk(e)y night recently, we found that rich, greasy smoked meat (i.e. ribs with BBQ sauce) goes really, really, really well with gutsy Islays (think a 28 year old Coal Ila). You wouldn't be serving that kind of food with a milder dram, such as a Glenmorangie.

[haresfur]

Perogies and beer go well together.