Right foods with wine, liquor, spirits and beer.Types of liquor and wine match certain recipes and what beers pair with what foods.

Now lets take a quick look at spirits; food and liquor associations in general :

Fruit-based eaux-de-vie: Use in pies, cakes, chocolate, fresh fruit, and some preserves.
Calvados: Use for flambées, to deglaze the pan, or to add flavour to a sauce for white meat. A dash is great in preserves.
Armagnac, cognac, brandy: Use for flambées (lobster, crepes suzette), or to deglaze the pan. Excellent in sauces or with grilled red meat served with mushrooms. A dash adds flavour to fruit cups and candy.
Whisky: Use in preserves and gourmet sauces.
Dry gin: Its dry taste and aromatic nature make it a good partner for light dishes based on vegetables or aromatic herbs.
Vodka: It blends right in and sets off the flavour of nearly any food, even rather bland dishes.
Both vodka and dry gin are excellent with shellfish, seafood, white meat, and poultry with herbs, tomatoes or lemon.
Rum: Use to perk up desserts (chocolate, cakes, fruit cups).
Liquor: Use in all sorts of dishes—let your imagination run wild!

Here's a little insight on beers in general :

More often than not, beer is served on its own, without food, enjoyed purely for the taste or as a refreshing, thirst-quenching drink. Beer lovers who like to please themselves and their guests will choose a beer of strong character, with a highly developed aroma and tastes ales are generally considered good candidates for tasting, but there are also some extremely tasty lagers.
Beer lovers who are primarily interested in quenching their thirst tend to go for lighter beers. The most refreshing beers generally come from the lagers.
Successful combinations of beer and food require a little thinking ahead. Take the time to consider what you like most about the taste of beer.

There are six aspects to consider when tasting beer:
Bitterness; Acidity; Sweetness; Effervescence; Body; Alcohol content.