Pairing beer with food doesn't need a sommelier or a tasting notes cheat sheet. Most of it comes down to common sense: match weight with weight, cut through richness, and let contrasting flavours do some of the work. If you can order a pint and read a pub menu, you already have everything you need. This guide sticks to pub classics, burgers, fried food, steak, spice, and dessert, because that's what most people are actually ordering on a Friday night. No fine dining required.