http://www.nytimes.com/2004/06/16/dining/16BEER.html “And the most wonderful thing about beer is that it has that ability to ‘reset’ your palate. Take cassoulet, for example: Rustic southern French reds are good, but French beer is a much better choice. Cassoulet can be like cement, but beer busts it up and makes it seem so much lighter.” (“When the Right Wine Is a Beer.”) 23:37