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Matching Up Hot Food with Cold Beer
By Eric Vinje, Cosmic Chile
With so many beers on the market, it's no longer just a matter of serving a cold brew when you have a hot dish. There are a lot of different types of beer out there and one will be perfect with your Chile con Carne or your Mexican enchiladas with habanero hot sauces. Here are a few suggestions to wet your whistle.
For most ethnic dishes you can't go wrong with a beer that comes from the same country as your dish. So, if you're serving a hot Mexican dish, try a Negra Modelo, a Vienna-style lager or even a light-bodied Corona with a slice of lime. Or, if you're having a hot Thai meal, consider having a Singha, a Thai beer.
Most hot dishes, whether it's a Thai curry or a chile, pair well with a hoppy pilsner. For example, Pilsner Urquell from the Czech Republic and one of the world's original pilsners, goes well with just about any spicy food. The web site Brew-Monkey.com recommends light ales, light lagers, blond or gold ale, and lighter wheat beers for spicy fair. "These go with spicy food," the web site notes. "Once you torch your palate, you probably will not be able to taste the nuances and subtleties of the more complex brews."
For medium spicy food, you can't go wrong with a lager or a pilsner, but if you're adventurous, try a medium-bodied beer, such as an amber ale, Brew-Monkey.com notes.
If you are grilling with barbecue sauce and want to try something different, try a porter such as Fuller's London Porter or an Oktoberfest.
Of course, the best arbiter of taste is you. So if you're craving a stout with your chili, go for it. What counts most is what you and your taste buds like.
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