Pairing Vegetarian food with Beer, part. 1

Summertime is the bleakest for my husband finding beer to suit his taste. He loves malty, dark beers- imperial stouts, porters, scotch and smoked ales, or sometimes a barley wine or black beer. If an IPA is maltier than hoppy- like Dogfish Head's 120 Minute + 90 Minute IPA's.
What those who purchase beer for restaurants and grocery stores seem to be missing is that there is a place for darker beer over the warmer months. As a matter of fact, I have many friends who shy away from Pale Ales and Wheat Ales and IPA's. However, there are many varieties of foods we eat between spring to early fall that would complement a dark ale.
Having Guiness on tap ubiquitously in place of a more unique dark ale gets old to these folks who like darker ales, too, by the way.
What do I recommend? Let's take a look at what beer would be considered appropriate with warmer weather foods.
Starting with a first course, like soup. We don't usually consider eating soup when it is warm outside, but some soups work particularly well. Think split pea soup. Light enough for the palate to contemplate in the heat, yet subtly rich and complex. A simple tomato soup is also nice. Miso soup...all of these soups will hold their own when paired with a darker ale.
Imagine you are sitting down waiting for the first course. You need a beer that will hold you over, but also agree with your food. A somewhat darker Brown or Black ale would really stand out. Saranac's Black and Tan, Rogue's NutBrown ale, Samuel Smith's Nut Brown Ale or Wolaver's Brown Ale come to mind.