Beer pairing advice?

October 9, 2009 7:27 PM

What would you say are the best beer styles (or individual beers) to pair with Indian or Thai cuisine?

I work in a take out beer shop in BYOB land (PA) and there are popular Thai and Indian places nearby. Though I know a ton about beer, I've never been great about food pairings.

If you can give me the best styles to pair that would help, but also toss out individual beers. We have around 400-500 beers in the store at any one time so there is a good chance we have a lot of what you could suggest.

posted by furiousxgeorge to food & drink (27 comments total)

IPAs. If you're in western PA, the Church Brew Works makes one called Thunderhop that I like a lot.
posted by box at 7:29 PM on October 9

Definitely IPAs. Try something in the citrusy variety instead of the piney. Something like Hop Stoopid or Dogfishead 90 minute IPA.
posted by sanka at 7:33 PM on October 9 [1 favorite]

Oh, and toss in something I can tell the customers. "An IPA would be great with Indian cuisine because..."

IPA is what I have been going with for now, but I'm worried some might be a bit too intense for someone already eating a spicy dish.
posted by furiousxgeorge at 7:35 PM on October 9

My favorite Thai restaurant is BYOB (oh, Chicago's weird booze laws, I love you), so I am looking forward to reading the rest of replies, especially since I fall into a rut of drinking my favorites.

I like the idea of Buffalo Bill's Orange Blossom Ale with a Thai curry. The rich spiciness of the coconut milk laced curry, the slight sweetness of the beer, the orange blossom and the lemongrass.

Indian, maybe something really hoppy and bitter with a lighter body? Maybe Bell's Two-Hearted or Victory Golden Monkey? Or any IPA, really (and now I preview and yeah, IPA).
posted by Juliet Banana at 7:35 PM on October 9 [1 favorite]

Oh, the Buffalo Bills Orange Blossom is a great suggestion. I found it a bit too orangy on it's own but paired with Thai it could kill.
posted by furiousxgeorge at 7:39 PM on October 9

The other approach would be something like Guinness or a milk stout (or, really, any stout that isn't an imperial or something). My favorite local Indian restaurant carries it, along with the usual Singha and Kingfisher and Flying Horse, and it seems to be a popular choice.
posted by box at 7:47 PM on October 9

I really like along the lines of something refreshing and not too intense and a little sweet, so if the Buffalo Bill's Orange Blossom is too "orange cream soda" for you maybe Hitachino Nest White Ale? It's got a malty caramel roasted-oat base, citrus notes, and a touch of ginger that makes it a natural for Indian food. Also, since it's expensive as all get out (to be fair, it's a microbrew import from Japan which has got to be a bitch to ship) the store will be bringing in a bit of cash if they actually buy it.
posted by Juliet Banana at 7:53 PM on October 9

IPA
posted by ishotjr at 8:01 PM on October 9

('it' being Guinness in my above comment, in case that was unclear)
posted by box at 8:09 PM on October 9

Beside IPAs, I've always found that saisons work really well with foods like that. They're slightly dry, and their (ideally) slightly funky flavor stands up well against spicy, rich food. Hennepin if you want a reliable American one or Saison Dupont if you want classic (although I think their Foret is probably better, it's not an all-year beer). Red Sky at Night by Clipper City is also a good, although slightly less traditional, American saison. Muse from Weyerbacher, a PA choice, is decent if memory serves me.
posted by skynxnex at 8:30 PM on October 9 [1 favorite]

I like a good brown porter with my spicy Indian curry. The sweetness helps quench the fire (I like my Indian food ridiculously hot). Anchor Porter is a fairly good one.
posted by torquemaniac at 8:46 PM on October 9 [1 favorite]

I guess this is a safe bet but I prefer ice-cold, lighter-style dry-on-the-palate gaseous lagers with spicy Asian food. I dont really go for flavour so much as the palate-cleansing properties. Lots of beers match these criteria.

You could ask the local restaurant staff what they suggest too.
posted by evil_esto at 8:56 PM on October 9

Hefeweizen works well too. (At least for Thai.)
posted by kickingtheground at 8:56 PM on October 9 [1 favorite]

Maybe a variety of Belgian ale with some coriander/clove flavor would go well with some Indian dishes.
posted by sanka at 9:03 PM on October 9

IPA, other types of "pale ale" (probably better with the less spicy stuff), Hefeweizen, "summer ale" (mostly a branding designation here in the US), and actually I've found that Delirium Tremens has enough of a hop spice edge to be good.

And I'll second Bell's Two-Hearted as going very well with everything I've tried.
posted by Inspector.Gadget at 9:16 PM on October 9

Thailand's national beer is Singha, which is a pretty average lager, but it works well with the food. I'm a big fan of Avery's Maharaja Imperial IPA, and it goes well with curries, although it's pretty serious mojo at 10.24% abv.
posted by zamboni at 9:43 PM on October 9 [1 favorite]

Historically it was the IPA under the Raj.
posted by Large Marge at 9:47 PM on October 9

Another very citrusy IPA is Smuttynose IPA. One of my favorites, and we get it here in CT so I would think it's available in PA.
posted by smackfu at 9:54 PM on October 9

While I hardly know as much about beer as yourself or some of the other posters here, I'd say this...

First, not everybody loves IPAs. Personally, they are too much for me and would completely overpower the flavor of the food.

Second, that is what you need to focus on with food pairings and how you find good fits. Look for things that won't overpower the food, but bring out the flavors in new ways. IPAs might work well with a spicy curry (again, not for me, but perhaps others), but think of what might work with some of the more savory dishes. For instance, Indian food has lots of stewed meats and fried foods, should be easy to find something that fits.

Thai food in the US has some pretty standard main ingredients so think of things that would complement ginger, chile, lemongrass, fish sauce, vinegar, cilantro, basil and coconut. Hard to go wrong with that.

Personally, here's how I'd find a good pairing...

Look for really good (particularly high end) Indian and Thai restaurants that have larger than average beer menus (maybe even a bar with a bartender) and do some research. You'll get better advice from someone who eats the food all the time and has the opportunity to try lots of different beers with their food than you will from people who just eat it occasionally.
posted by Elminster24 at 10:05 PM on October 9 [1 favorite]

I like a nice pilsner with my spicy food.
posted by cyphill at 10:32 PM on October 9 [1 favorite]

These are all fantastic suggestions guys, thanks and keep them coming. I think my method will be to ask what type of dish they are going to order, and if they are looking for something for contrast or something complementary or something to kick it up a notch (IPA) and make suggestions based on that.
posted by furiousxgeorge at 11:39 PM on October 9

In Britain we have a lager called Cobra that was designed to go with Indian food. Not sure if it's found it's way over there yet. Personally I'd go with the IPA advice.
posted by mairuzu at 1:11 AM on October 10 [1 favorite]

It's awesome that you're thinking about beer and food pairings... where are you and can I come visit? I'm afraid with 500 beers I might drop a lot of money...

I only really know about Indian food, but here's my thoughts: Seconding everyone on IPAs, Smuttynose was the first that came to mind because it is so grapefruity (if you're not going to go the Maharaja route--zamboni's right, that's a brilliant beer).

For people who don't like IPAs, but are going for something spicy, maybe tandoori, I'm thinking a pilsner, some of the same floral and spicy qualities but less overpowering. I'm sure you carry Victory's Prima Pils. Also German dunkelweizens have a great malt profile and some of the banana-clove character from the wheat--they pair well with spicy Indian, and I've seen Ayinger, Weihenstephaner, and Paulaner Hefeweissbier Dunkel on American shelves.

If you want to go the more palate-cleansing route, Maibocks are an awesome choice--Smuttynose and Rogue make the best American maibocks, Victory also has a respectable brew, if you have imports try Hofbräu Maibock.

(Way out there suggestion: you don't carry a Leipzig Gose by any chance? Top-fermented, a little bit sour, actually has coriander in the beer, could pair well with Indian. Yum yum yum.)

For sweeter or creamier curries, like a Korma, you want something maltier overall--the maibock suggestion still applies, I would think, but what about a brown ale? Dogfish Head Indian Brown and Brooklyn Brewery's Brown are both pretty super. Samuel Smith's Nut Brown is sweeter than those two and I could see it working.

Lastly, skynexnex is right about saisons--I don't eat Thai often, but it's the only style of beer I've ever paired with Thai because it hits the spot. They tend to have a fruitiness and a slight sourness which complements the flavors of Thai, they're dry and not too heavy on the palate, not many people know the style so you're doing them a favor by introducing them.

If you're near Jersey consider Flying Fish Farmhouse Ale, which is not as sour as the others and good for beginners. I've also had Victory and Sly Fox saisons that were excellent. Just make sure you're giving people a fresh bottle when it comes to the saisons--a saison that has soured for too long is good on its own but might overwhelm food. It's got to be fresh to pair.
posted by besonders at 2:06 AM on October 10 [2 favorites]

Seconding a frosty Cobra, if available, sometimes with a decent wedge of fresh lime squeezed and plonked into it if such a thing appeals.

And damn you, btw, for as an expat Brit who used to live in Birmingham thinking of decent curry and beer has given me chronic nomstalgia . . . sigh . . .
posted by protorp at 6:39 AM on October 10

Kingfisher! That's the IPA they serve at the Indian restaurants where I am. I remember reading about Kingfisher in several books before ever getting to enjoy one. The bite of an IPA is why I like it with spicy foods.

Singha is Thai beer.

These seem like the obvious answers just for national pride reasons...
posted by schyler523 at 7:51 AM on October 10

Budweiser/Rolling Rock
posted by Zambrano at 8:25 AM on October 10

I was very surprised how well Modelo Especial complemented some Indian leftovers.
posted by dmo at 8:45 AM on October 10