I love entertaining at home. It’s always a treat to invite guests over for a home cooked meal and drinks. But, at a recent visit to my friend, JD's, house, I was privied to a different angle of hospitality—home-brewed beer. Served in large unlabeled bottles, The beer was rich and malty with fruit nuances that pair well with its deep amber color. The fact that it was his first attempt at beer-making made the results even sweeter. JD says, “One of the best parts of the ‘expat lifestyle’ is having the time and opportunity to try different pursuits. I enjoy other DIY hobbies such as woodworking, chemistry, and electronics and have previously made my own soap and lip balm as gifts, but I had never tried to make beer.”

Though I consider myself more of a wino, JD’s alcoholic efforts prompted me to consider my favorite food pairings for an astutely brewed beverage. As an American, Luga’s Villa’s nachos (RMB50) have to rank pretty high on the list. They get bonus points for the generous serving of cheese with ground beef, onions, peppers, jalapenos, guacamole and sour cream layered between chips rather than lazily slathered on the top leaving a pile of pitifully naked chips underneath. Light beer classically paired with robust Mexican food carried me through my college years and continues to hold a special place in my heart.

As a lover of Southwest Asia cuisine, there are few drinks that pair better with a spicy curry than a refreshing ale. Lately, The Mughal’s Restaurant lunch buffet (RMB45) has been a weekly stop for its value-packed spread of well-made Indian and Pakistani standards. The buffet always offers one fried dish, like a veggie pakora or spiced potatoes, but the spicy ground beef and peppers, with a side of lentils over rice begs for a hoppy beverage to bring out the subtle sweetness of the dishes. Though Mughals is in the midst of remodeling, the food remains excellent as always.

I would be remiss not to mention a culture whose children are weaned on a pint of the black stuff. Paddy O’Shea’s continues be the flagship outlet for Irish treats in the city especially during sporting events. Though not necessarily Irish fare, Paddy’s version of onion rings always hits the spot. The Kilkenny ale-battered Claddagh rings (RMB30) are served with a side of Guinness BBQ sauce and prove a sinful companion to a darker brew. There are few things I love more than food cooked with alcohol, and this dish sings to my hips and my soul.

With all the new experiences Beijing has to offer, it’s easy to see why picking up a new pastime is natural for many expats. JD used an imported beer-making kit from Coopers Brewery, but a basic, well-reviewed beer making kit, Mr. Beer, can be purchased on Taobao.com for RM B888. Whatever you are growing, fermenting or brewing, best of luck—share your triumphs with us at The Dish, we’d love to taste test, I mean hear, about the results.