A Guide to Drinking with Spicy Foods: Beer — Drinking While Sweating

(Image credit: Samantha Bolton)

Of all the alcoholic beverage options out there, beer is probably the best at quelling the heat and quenching chile-induced thirst. For starters, beer tends to be fairly low alcohol — five to seven percent ABV compared to 10 to 15 percent for wine and 40 percent for spirits. Carbonation also helps remove the fiery heat of capsaicin from the palate.

But not all beers are created equal — just like not all spicy foods are created equal. The key to finding the best suds for the dish at hand is to pair like with like. When the weight and mouthfeel of a beer matches the dish it’s served alongside, something fantastic happens: complimentary flavors in both the food and beer are accented, making the combination far better than the sum of its parts.

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