I bought a local pale ale, as those are less hoppy than IPA's, which I had grown tired of. I was irritated, because it seemed just as hoppy, and now here I am, saddled with six of 'em. But good news: My next spoonful of fish chowder was much better than the previous two spoonfuls. Aha.
I mentioned this to a friend who asserted that wine pairings are more subtle, and less reliable, because the taste of wines is across a narrower range (excluding such things a Bulgarian Raisin wines or whatever). Beer flavors are more dramatically different, and so will complement or clash with foods more strongly. This makes sense to me.
I am not a nuanced taster of anything - expensive high-quality stuff is wasted on me. However, I do have my first lesson, which I pass on to you. Hoppy beers go very well with fish chowders.