Craft beer is catching on in Hong Kong, but there are at least 400 varieties on sale via City'super, and about 20 bars and several online delivery outlets, niche insiders say. Five local experts show Good Eating how to start enjoying craft beer, and which brews go best with food. GE: I normally drink Carlsberg and Stella. Can you suggest a good, easy starter? Toby Cooper, chairman of the Craft Beer Association of Hong Kong and publican of The Globe: Mountain Goat Steam Ale or Tuatara Pilsner are recognisable to a Stella drinker, but both have something distinctly extra. Jeff Boda, founder and CEO of Hopleaf: Start with a quality lager, such as a Baird Numazu Lager, which is very deep and complex, or a Tuatara Pilsner, which has a fresh flavour with a hint of bitterness. Danny Wong, The Bottle Shop in Sai Kung: Mountain Goat Steam Ale. Start with a Pale Ale or Steam Ale, and pour into a wine glass for tasting. Or go for broke and try a rich chocolate stout drizzled around some vanilla ice cream. Jonathan So Shing-bong, founder of Beertopia: Founders All Day IPA is a beginner's India Pale Ale (IPA). Very drinkable, but has a great aroma and balanced hoppiness. Warren McInnes, general manager of The Eastside Tavern: A good starter would be from The Whistler Brewing Co in Canada. GE: What's best with a medium-rare steak and a fresh salad? Cooper : A good British pale ale, either Timothy Taylor Landlord or Deuchars, both have presence without being too overpowering. Boda: Amber ales are a good pick, as they have enough malt to hold up to the beef, but not smother it. Baird Beer's Red Rose Amber is deep and sweet, but not too thick in the body. Wong : A lightly sour barrel-aged Belgian style such as a Grand Cru or mild sour ale. McInnes: Something with a bit more of a bite to it, like an Anchor Steam or a Pale Ale from Lost Coast Brewing in the US. GE: I'm having a Sunday roast leg of lamb. Any craft beer suggestions? Cooper : Some hop presence will stand up to the flavours of the lamb. I'd either go with Founders All Day IPA or Rogue Brutal IPA. Boda: I'd go with a stout like North Coast Old No 38. It's a got a roasted flavour, but has a thinner body and a clean finish. You want this to run alongside the lamb, not overtake it. McInnes: Amber Ale from Italy, Volpina. GE: We're having dim sum - bet you can't find a craft beer to go with that. Cooper: Mikkeller Dim Sum is lightly spiced especially to go with Asian food, or Hitachino White Ale, which is clean and fresh. Boda: You could try a lager, but I would favour Rogue's Dead Guy Ale. It's a sweet German maibock and the slight caramel in it just begs to go with char siu bao. Wong: Something that does what tea would do. A room temperature bone-dry flat-oaked cider cleans the palate, is light and dry, not over carbonated, and not over-powering. McInnes: Too easy! Dim Sum would go great with another from The Whistler Brewing Co, a Whiskey Jack Ale. GE: We're watching football on the telly with a microwaved pepperoni pizza. Cooper: A really big IPA to hide the taste of your bad pizza. Boda: With pizza, you want something fresh to cut through the grease and cheese, and Anderson Valley Boont Amber Ale does that. GE: W'ere steaming grouper and crab? Any suitable craft beer for these delicate dishes? Cooper: Vale Ale, light and easy from Australia. Boda: Go with clean lager, like a North Coast Scrimshaw, or a Kagua Blanc, a Japanese beer brewed in Belgium. Wong: A lightly hopped Steam Ale with Citra hops, something with a lemon-honey note up front with a bready note at the back. So: Mountain Goat Steam Ale. A light and crisp organic steam ale from Australia. McInnes: A great IPA such as Indica from The Lost Coast Brewery. GE: What craft beers make a Christmas party bar more exciting? Cooper: St Austell Smugglers Vintage Age from Cornwall. This is matured in whiskey barrels to give a nice full balanced beer. Boda: I love Rogue's Santa's Private Reserve, which is a Red Ale with a little spice. Wong: A barrel-aged imperial stout can have such complex flavours, for example with cherry upfront note (pinot barrels), chocolate and coffee in the middle, and clean spicy finish. So: Saltaire Brewery Triple Chocoholic. A rich stout made with real chocolate. McInnes: The Kona Brewery of Hawaii has great craft beers. Long Board Lager & Big Wave Ale.