I confess, I was raised on bland meals and never nurtured a fondness for spicy food. Despite this, my spouse, kids, and companions, who enjoy spice in numerous forms, delight in provoking me to sample various dishes, usually assuring me with “It’s not excessively hot! You’ll manage.” However, I never actually do.

In my childhood, when I dared to try spiced dishes, my mother used to hand me a glass of milk to alleviate the burn I felt. I never understood why, but it seemed to do the trick. Thankfully, I found the same relief in certain beers. The right brew not only enables me to bear spicy meals but also almost savor the ordeal. And for those who already delight in the heat delivered by chili peppers, this combination is absolute perfection.

Whether you’re a spicy food veteran or a timid beginner, here are some recommendations for coupling beer with spicy meals while keeping your sanity (and hopefully without crying).

Here’s a daring suggestion: I don’t believe IPAs pair well with spicy meals. While numerous beer aficionados argue that IPAs go well with spicy dishes, they only heighten the sensation of heat. The elevated alpha acids in hops, notably prolific in IPAs, can mix with capsaicin (the active component that gives chile peppers their spiciness), forming a vicious cycle that intensifies the heat. Whether it’s the heat from habaneros or some other source, a hop-dominant beer only amplifies the spiciness.

Indeed, a cold drink provides temporary relief from the heat of spicy food. However, as your mouth warms up, the spiciness returns. This is because capsaicin, the molecule responsible for spicy heat, does not dilute in water, and beer is mostly water. Capsaicin is neutralized by fats and alcohol, explaining why milk is often recommended.

For a lasting solution, you can consider several strategies. It’s worthwhile to note that spiciness is not a flavor but a sensation, although it can combine with various flavors. Therefore, try to either pair strong with strong where suitable, or balance matching or similar tastes. Additionally, think about how sweetness or fizziness can influence the pairing.

In my experience, malt-rich and sweet beers counterbalance spiciness quite well. Therefore, I find Märzen, amber lagers, or Vienna lagers superior to IPAs. Their sweetness doesn’t conflict with the potent flavors and provides a lasting sweetness layer in your mouth.

I’d suggest pairing foods with smoky chili like chipotle or ancho with a stout, preferably one with chocolate undertones. Generally, stouts go well with hot foods. Oatmeal stouts and sweet/milk stouts are especially fitting. Oatmeal stouts derive their smoothness from the oats used in their brewing, while sweet or milk stouts are brewed with malt sugars or lactose. While not traditional milk, it neutralizes spiciness much the same. For complementing smokiness, opt for a roasted malt beer such as a brown ale.

Dark beer varieties such as black lagers, schwarzbiers, and dunkels are perfect complements to spicy dishes for several reasons, with Death and Taxes, a San Francisco-style black lager from Moonlight Brewing, being perhaps the most well-suited among them. Notably, many of such beers bear caramel undertones that further elevate their compatibility with spicy food.

Beers with high residual sugar content, including Belgian specialty ales, saisons, barley wines, and lambics, effectively neutralize the heat of capsaicins. Hazy IPAs with low bitterness also serve the same purpose.

Alternatively, some recommend countering spicy flavors with carbonated drinks. Some researchers argue that the bubbles might stimulate more pain sensors, potentially worsening the burning sensation depending on your tolerance and the spiciness of your food. However, I find bubbly drinks rather helpful in dealing with spice. If you would like to test this hypothesis, try out a Kölsch, saison, witbier, hefeweizen, biere de garde, tripel, or sparkling ale.

The art of pairing beer and food typically abides by universally accepted guidelines. However, pairing spicy food with beverages is a unique case. Some people find appeal in spicy food precisely because of the burning sensation it elicits. Thus, feel free to experiment and discover the combination that suits your preferences. If you relish the spicy thrill, opt for an IPA.

Contact Jay R. Brooks