It’s said that if you can’t stand the heat, stay out of the kitchen.
Bubble Down the Heat Generally speaking, pairing potables with spicy food is about pursuing one of two strategies: angling towards like-for-like styles or aiming for contrast. That said, beer in particular offers two more potential ways to beat spice—carbonation and bitterness. Bubbles in beer act as a natural palate cleanser, which is why crisp, fizzy lagers and pilsners tend to provide a nice lip-smacking contrast to both fatty and spicy foods. They are also typically made with a lighter malt base, providing a lean and clean base for tackling spice. Any inherent sweetness in the malt provides an opportunity for pairing with sweeter, more mildly spicy sauces. Amping up the spice, however, calls for a bolder brew. Bold and bitter, to be precise, which is where IPAs can come in handy. The bitterness from hefty amounts of hops complements more intense heat. Similarly, IPA’s typical rich and malty base tends to fare well with complex flavour bombs like curry. Sure, but what if you want to stay in the kitchen and cook spicy cuisine, then enjoy a refreshing beverage alongside? It’s true that spice doesn’t always play nice with beer, wine and spirits. But there are a few tips to consider— strategies that will help tone down the capsaicin and tame the Scoville scale while playing up the liquid refreshment.
“Bubbles in beer act as a natural palate cleanser, which is why crisp, fizzy lagers and pilsners tend to provide a nice lip-smacking contrast to both fatty and spicy foods.”
Superflux Colour & Shape IPA $17.79 BC Craft 36809 4 × 473 ml Big-time aromatics— heavy on the tropical fruit—waft from this super juicy, super hazy IPA that is smooth and toothsome overall.
Phillips Tilt Lager $15.99 BC Craft 260904 8 × 355 ml This straight-up lager screams quintessential summer sipping. It’s brewed with house- malted grains, citrus and cereal aromas, leading to a crisp, fresh finish.
84
Powered by FlippingBook