Good beer for spicy food

Discussion in 'General Brewing Discussions' started by Danr, Dec 23, 2018.

  1. Danr

    Danr New Member

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    Hi Guys ,

    I’m looking to create a recipe that would accompany spicy food as I like to cook curries for my family. I’m a newbie when it comes to home brew so any suggestions or pointers for a starting point would be greatly appreciated, then i can adapt and learn along the way.

    Thanks in advance for any help
    Dan
     
  2. Nosybear

    Nosybear Well-Known Member

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    A sweet, strong brown ale works nicely.
     
  3. Danr

    Danr New Member

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    Thanks for the suggestion, i will take a look
     
  4. ChicoBrewer

    ChicoBrewer Well-Known Member

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    I personally like lagers when I'm out eating Thai food. Something to put out the flames :eek:
     
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  5. Danr

    Danr New Member

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    I like your thinking! Something easy drinking is what I'm thinking
     
  6. Group W

    Group W Well-Known Member

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    A lager with a little body, well carbonated, flavor neutral (ie not big on pilsner or vienna) but malt forward, hop bittered but not much hop flavor or aroma, served COLD.
     
  7. J A

    J A Well-Known Member

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    Mexican beers are virtually all Vienna lagers with corn adjunct and they wash down spicy salsas and moles just fine. The sweetness is usually complimented with a little sqeeze of lime. Thai and Indian restaurants sell their national exports like Singha and Kingfisher and those are straight up lagers, usually made with rice. Malty and slighty sweet is your friend but anything too cloying won't be as enjoyable. I wouldn't argue with a good malty brown ale.
    Nothing too hoppy or bitter, necessarily, but there's a time and place for a little hop bite, too. Maybe with a big ol' rich and spicy etouffe or jambalaya.
     
  8. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    I agree with the lager idea. It’s not the easiest to pull off a good lager, but a Kolsch is a great compromise. My favorite yeast is Wyeast 1007 fermented at 52F, but 34/70 fermented at 62F or so is very nice too. Both yeasts are very forgiving and you can be drinking it in 3 weeks or less.
     
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  9. Trialben

    Trialben Well-Known Member

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    Yep it's gotta be light a refreshing when your mouth is on fire.
     
  10. FedoraDave

    FedoraDave Member

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    +1 on the Kölsch. Easier and less fussy than lagers, but so crisp and refreshing, they'll easily settle a curry burn without competing with the flavor or bloating you up.
     
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  11. Mark Farrall

    Mark Farrall Well-Known Member

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    Asian rice lager clone, or something Belgian, low ABV and highly attenuated like a wit or single. Session saison even.
     
  12. The Brew Mentor

    The Brew Mentor Well-Known Member

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    I like a nice light Cream Ale.
    ~4% and maybe 12 IBU's
     
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  13. philjohnwilliams

    philjohnwilliams Well-Known Member

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    I find Belgian witbiers are a good match for a spicy curry.
     
  14. Group W

    Group W Well-Known Member

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    If not a lager, how about a nice crisp Blond Ale... :)
     
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  15. FedoraDave

    FedoraDave Member

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    Good call. Complementing without competing seems to be a theme among the replies and suggestions, and a Blond is a good idea. Especially if she brings some beer along with. ;)
     
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