Of course. That’s why people pair foods with wines and beers. A few years ago I did a week of pairing beers with various cheeses. Here’s what we did:
Russian Imperial Stout (Epic Big Bad Baptist) /roquefort
Saison (Trinity Elektrick Cukumbahh)/cave-aged gruyere
IPA (Breakside IPA)/roomano
Belgian Dark Strong (Crux BA Doublecross)/robiola
Rauchbier (Caldera Rauch Ur Bock)/epoisses
Browns (DFH Palo Santo Maron)/Ossau-Iraty
Scottish Ale (AleSmith Wee Heavy)/brie
Nice, Jim. 
A well thought-out list, there.
Beer and Cheese, or Wine and Cheese - hard to find more pleasing combinations than are available in this realm, in my opinion.
I tried Corona Premier the other day cause the grandma lady at the tasting table at the supermarket was pushing it. It’s passable but watery tasting. 4% alcohol, 2.6g carbs per bottle. I prefer San Miguel Light but Corona Premier is at the local store for me. If you can stomach Bud Light, this should work for you.
I sampled a nice non-alcoholic IPA this past weekend that hits the spot, especially since I’m not drinking alcohol right now in the lead-up to our next IVF cycle. It had really nice hop flavour and aroma… obviously it lacked a bit of the malty backbone that my favourite IPAs have, but at 2 carbs per can, I’ll take it.
I’m not sure what the availability is outside of Ontario, Canada is, but here’s the website: https://drinkpartake.com/product/ipa/
I tried the Premier and it failed miserably. My wife if gluten sensitive and the corona light does not bother her and is relatively low carb so that is what I have been drinking. She told me not to buy the premier ever again.
Corona light was my standard too. But at 5g carbs, double that of Premier LIght, it was too high in carbs, for me.
Yeah 5g is a lot. I even had to do the dreaded thing, cut back. It was not uncommon for me to have anywhere from 4 to 7 craft IPA’s each day on a weekend before keto. I miss them but still manage to sneak a couple in once in a while.
I hear ya. You gotta live life a little anyway. The fact that the market is starting to put out some low carb beer though is terrific! I got the local bartenders searching for these low carb IPAs on draught or even in a can (from earlier in this thread). 1) Dogfish Head low carb IPA, 2) Lagunitas has revised their recipe for their Daytime IPA. It’s 98kcal and 3g carbs per 12oz.
I’m a beer snob. I live outside Portland Oregon where I’m surrounded by hundreds of craft breweries so I have the luxury of being picky. The flavor is so much better than coors, bud, etc. The big 5 all taste like watered down crap. I would rather take the carb hit for a really good beer than waste money on tasteless swill. lol I don’t drink beer solely for the alcohol, its all about the flavor.
But if they can make a low carb IPA that has taste its a win win!
Yes that’s a big if there.
I don’t have faith in a major brewery to come up with a really good low carb beer. 
I do actually believe it’s only a matter of time before really good low carb beer is here. In fact, it may already be here. One of the brews I listed uses Monk Fruit, they just got FDA (I believe) approval to use it in the brewing process. Monk fruit is zero carb. Keto is growing and there is money to be made…it will get figured out.
It’s not completely crazy to ponder. Having brewed for several years, much of what makes beer dark is barley that’s been roasted with the sugars being burned/charred. I could be wrong, but I’d guess those are low carb barley versions. There are also versions of barley that give ‘body’ but are not sweet and do not ferment. If you’ve ever had a Japanese black lager, they are not sweet at all…
Some info online from homebrewers turning theory into beer.
One guy says: I have a lot of experience brewing low carb IPA’s. I completely disagree that it is “isn’t worth the effort.” If you already homebrew, why not? There’s hardly additional effort to create a low carb beer.
Just like the folks do at the big breweries making low carb beer, your goal is to create an extremely fermentable wort, and happy yeast. Mash at 148 degrees, use a 2L yeast starter with a beast like WLP 001 (California Ale Yeast.) That’ll get you down to 1.006 FG on a good day. You’ll need an enzyme to break down the non-fermentable sugars to fermentable sugars to get it lower. I’ve used beano enzyme (the anti-fart pills). 5 crushed up pills in the fermenter at day 3. There are other options as well such as the commercial enzymes the pro’s use.
The great news is that alcohol adds body to beer - just like residual sugar adds body. So the higher the alcohol, the more body, the less RS is needed.
