Food and beer work together best where local food and local beer meet - there's a natural belonging to the two which means they effortlessly pair up, often side-by-side with weather and place: ploughmans and a pint of bitter in a pub garden, carbonnade and a dubbel outside a small Belgian cafe, cheeseburger and a double IPA in a brewpub. The local beers complement and fit neatly with everything around them.
The Greeks know what they are doing when it comes to kebabs. The turning spit of pork is carved to give hot, tender slices of meat and big chunks of fat, some soft, some crispy like crackling. That's a great start. With this you get fresh, garlicky tzatziki, sweet tomatoes, crunchy red onions, ketchup and mustard and chips. Yes, chips INSIDE the kebab. Incredible. It's everything you want and need in a meal and it's all wrapped up in a thick, soft pitta, freshly grilled and slightly charred. Delicious man food.
It's not a grey, sweaty indefinable lump (although many are served by something of this description), it doesn't come with chilli sauce, mate, it's not the reserve of a blurry-eyed 2am re-fuel and it's not served in a styrofoam box. A gyros is what all kebabs wish they were.
And, of course, the only thing to ever drink with it is a Mythos (crisp yet soft carbonation, full bodied, refreshingly cold, a subtle sweetness - it deals with grilled and salty food with uncomplicated ease, as if born to do this very thing).
It's a fast food FABPOW brought to you straight from Greece. But don't try this one at home: it only works whilst sitting outside in the sun, the heat warming your back as you dribble tzatziki down your chin, thinking that there could be nothing more immediately satisfying (in a primal, messy, eat-with-your-hands kind of way) to eat in the whole world.