UnobAs an official UNOB delgate (United Nations of Beer) maybe I can help with food pairings. It can be a lot like trying to pair the perfect wine with your meal; lighter beers go great with poultry and lightly smoked pork, darker beers for heavily smoked pork and most beef. The trickiest part comes with seafood, but ultimately it's always to the palate of the taster. Here are some of my personal suggestions:
Pork - Tucher dunkelweissen, Sam Adams Octoberfest, pale ales (for heavily seasoned cuts) most British style ales, Shiner Bock - most of these will leave a bit of a "bite" on the tip of your tongue which will heighten the taste of the meat.
Chicken/poultry - Any heffeweissen, light lagers, British bitters and pilsners - stay away from the darker beers as they will overpower the taste of the meat
Beef - Stouts, pale ales (the hops really compliment the complexities of beef), porters and dark ales - while not necessarily thirst quenching, these beers tend to bring out more of the flavors of the beef no matter how they are prepared.
Seafood - As I said earlier, seafood is a tricky pairing. Consider the cut and heaviness of the critters. A tuna steak would pair fantastically with a bock or dark ale, but it would leave a bitter filmy taste if you had a heffeweisen with it. I find shrimp and Corona (which I don't normally care for) to be a match made in heaven. And crawfish with a Bud is almost as good. But a smoked salmon filet with a Belgian tripple is devine.
Hope this helps.
Personally, I stay away from the american style lagers as they don't bring much to the table in the way of additional or heightening of taste. Don't get me wrong, I love an ice cold Coors on a hot day, but they have not proven themselves as complimentary to any meat with exception to certain seafoods (at least to me).