For drinking, I like 'Chang,' 'Lao,' 'Tiger,' 'Klumbacher,' and 'Asahi.' If I can't get one of those I'll take a 'San Miguel' or 'Dos Equis.' I'll put Klumbacher into a batter for deep frying, and I'll cook bratwurst in just about any beer. Same with sticking an open can of beer inside a chicken to roast. Although I enjoy those particular beers, I doubt I drink more than 3-4 a year. I don't put any beer into my chili.
But now you've got me thinking about Autumn foods, and here in Japan, the chilly weather brings on the cravings for.... Oden! ... with huge gobs of really hot Asian mustard!
Stitchawl