Can we please stop the whole "IPAs are great with spicy food" thing. I think I read three items today in various places about hoppier beers being awesome with spicy food. They suck together (granted "I think" they suck together, and that is all that matters around here). This mixture of hops and heat is just annoying. Stouts are a much better pairing for spicy foods. Porters, bocks, dopplebocks, malty pale ales, just nothing hoppy.
Did this all start with IPAs' connection to India and Indian food generally being spicy? A mild curry and a douple IPA - bloody lovely. Just keep it away from the heat!
1 comment:
I'll take a nice Saison "farm house" ale with Thai food, but to each his own.
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