Winter is root vegetable weather: beets, potatoes, turnips, and the like. Nothing pairs better with a baked potato or a beet soup than a good beer. But what beer pairs best with those hearty, earthy veggies? Ballard-based Stoup Brewery, famous for its scientific approach to brewing, teams up with Palace Kitchen for this dinner hosted by chef Erika Murphy that will make you an expert on the subject. Among the pairings on the five-course menu are Stoup’s NW Red paired with beer braised oxtail, plus leek and asiago ravioli, parsnip puree, and watercress salad. And later, Stoup’s Winter Warmer will be paired with a beer toffee croquant, whipped bitter chocolate mascarpone, and sweet potato fudge. Next time your friend is fretting over what suds to pair with his rutabagas, you can give him a knowing smile and put your newfound knowledge into practice. by David Lewis