Twenty or so years ago, typical dinner party fare consisted of steak, potatoes, and a good bottle of wine. But today, as we explore more adventurous cuisines, we're discovering that the most appropriate libation for many foods is beer.

The United States now has about 1,500 regional specialty breweries, microbreweries, and brewpubs. These "craft" brewers compose only about 3 percent of the U.S. beer market, but they are nevertheless a $3 billion industry -- one that's growing even as large breweries see their volume decline.

With an increased presence on supermarket shelves, craft beers are finding a place on more and more dining tables as well. According to Brooklyn Brewery brewmaster Garrett Oliver, that's in part because we are discovering that beer enhances many foods, and that its carbonization refreshes the palate between bites.

"It's a matter of people knowing the choices that are out there," says Oliver, author of Brewmaster's Table, a guide to beer and food that will be published later this year. "By learning more about beer, we can have a much more enjoyable food life."

A multitude of beer styles offer profuse flavor options. From the fruity undertones of a pale ale to the dark chocolate overtones of a stout, craft beers are successfully being matched with everything from Texas barbecue to New York cheesecake.

How do you figure out which beer goes best with which food? Although every region in the country offers uniquely flavored craft beers, these brews are made in common styles that can be matched to certain kinds of foods. In the following guide, we tell you what those styles of beer taste like and offer recipes that make them sparkle.