Harmony Chandler
India Pale Ale (IPA) is a hazy, hoppy brew that can handle a menu that's heavy on flavour. With so many punchy hops in a strong beer, IPAs have a complex flavour bouquet, from citrus and elderflower to tropical fruits and pine needles. So how do you pair an IPA with food? The key is to harmonise flavours – either by contrasting or finding like-for-like matches. It's also important not to overpower the beer, so avoid too many aggressive toppings or making dishes too spicy.
| Characteristics | Values |
|---|---|
| Matching intensity | The food can't be more powerful than the beer and vice versa. |
| Complement the hop flavors | Highlight similar flavors in both the food and beer. |
| Use carbonation and brightness to cut fat | Carbonation "cuts" through fat and cream, helping to reset the palate between bites. |
| Pair with spicy foods | The carbonation cuts through fat, and the fortitude of a good IPA stands out beside the rich flavors and intense spices. |
| Lean into the malt | The bready malt can resonate with baked dough, and the carbonation cuts through the greasiness. |
What You'll Learn
IPA and spicy food
Spicy food lovers may have different preferences when it comes to beer pairings. Some may prefer a pilsner or a pale ale, while others may opt for a lager or a stronger beer like a double or imperial IPA. However, the traditional choice to pair with spicy food is often an IPA.
The Science Behind It
According to taste scientist Dr. Nicole Garneau, spicy food is not a taste but an irritant that binds to receptors on the tongue, causing a pain reaction in the brain. Beer, being mostly water, provides only temporary relief from the spice as capsaicin (the compound that makes chilli peppers spicy) is hydrophobic and does not dissolve in water. Additionally, the carbonation and bitterness of IPAs can accentuate the spice, making the burning sensation more intense.
So, Why Do People Enjoy IPA with Spicy Food?
Despite the science suggesting otherwise, many craft beer drinkers enjoy the combination of IPAs and spicy food. This could be due to genetics, physiology, or simply personal preference. Some people may have fewer receptors in their mouths, making them less sensitive to spice, while prolonged exposure to spice can also lead to desensitisation. Ultimately, if someone enjoys the pairing, that is all that matters.
Recommendations for IPA Pairings with Spicy Food
If you are looking for IPA recommendations to pair with your spicy food, here are some suggestions:
- Comrade Superpower IPA
- Dogfish Head 60 or 90 Minute IPA
- Karl Strauss Aurora Hoppyalis IPA
- Stone Ruination (Double IPA)
- Expatriate IPA from Three Weavers
- Firestone Walker Union Jack IPA
Final Thoughts
While the science suggests that IPAs may not be the best choice for cooling down spicy food, it ultimately comes down to personal preference. If you enjoy the combination of IPAs and spicy dishes, then go for it! However, if you are looking for a more effective way to cool down your palate, consider pairing your meal with a nitro milk stout or a malt-focused beer like an amber or brown ale.
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IPA and fatty food
When pairing IPA with fatty foods, it's important to remember that the carbonation in IPAs can help to "cut" through fat and cream, providing a refreshing contrast and resetting the palate between bites. This makes IPA an excellent choice for pairing with rich, creamy, and fattier dishes.
For example, a classic American IPA can be a perfect match for fish and chips, especially when served with a tangy tartar sauce. The carbonation and bright character of the IPA will enhance the flavour of the dish, while the tartar sauce provides complementary flavours to the beer.
Another option is to pair IPA with spicy foods. The carbonation and fortitude of the beer can stand up to the rich flavours and intense spices found in Thai and Indian cuisine. The carbonation will again help to cut through the fat, ensuring a pleasant dining experience.
When it comes to specific fatty foods, IPA can be a great match for dishes like seared chicken breast with a tablespoon or two of butter and fresh herbs, or roasted potatoes served with aioli on the side. The fat in these dishes will help protect and preserve your palate, allowing you to savour all the complex flavours in both the food and the beer.
Finally, don't forget that IPA can also be enjoyed with desserts. Vanilla ice cream, cream cheese frosting, and carrot cake can all pair wonderfully with the different styles of IPA, providing a delightful end to your meal.
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IPA and salty food
The hoppy bitterness of an IPA is a great match for salty foods. The bitterness of the beer helps to cut through the saltiness of the food, creating a refreshing and well-balanced flavour combination.
When it comes to salty foods, IPA pairs particularly well with fried chicken, Wisconsin cheese curds, and burgers. The bitterness of the IPA cuts through the grease and fat of these salty, fried foods, making them even more delicious.
Salty and oily fish, such as salmon or mackerel, are also excellent matches for IPA. The strong, thick consistency of the beer completely cleans the palate after each sip, especially when served really cold. Serving the fish with a slice of traditional lemon is a perfect match for the drink, but you could also try a mango salsa or salsa verde to bring out more subtle flavours.
If you're looking for a snack to pair with your IPA, a handful of salted nuts or Chex Mix is a beautiful thing. The salt and fat in these snacks tone down the bitterness of the beer, calling attention to the meagre malt underneath.
For a sweet and salty treat, try pairing your IPA with a dessert that has a salty component, such as a lemon tart or orange cake with a pretzel crust, or a chocolate dessert with a sprinkle of sea salt. The bitterness of the IPA will help to cut through the sweetness of the dessert, while the salt will add a savoury element to the pairing.
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IPA and fruity food
When pairing IPA beer with food, it's important to consider both complementary and contrasting flavours. The bitterness of an IPA can be balanced and countered with sweetness. So, if you're drinking a particularly bitter IPA, you'll want to pair it with sweet food.
IPA's citrusy, fruity scents and flavours can be matched with food with similar profiles. For example, a hazy IPA or New England IPA is known for its juiciness and lack of bitterness, so it's better paired with similarly fruity food. Think of a fish ceviche with diced mango or sweet corn chowder.
The hoppy bitterness of an IPA is the perfect antidote to spicy dishes. So, an IPA pairs well with Indian, Thai, and Mexican food. The bitterness will act as a palate cleanser and take the edge off the spicy flavour intensity.
A classic Italian dish also pairs perfectly with an IPA. The bitterness helps cut through the richness of the cheese and the dough. Our favourite pizza and IPA pairing is a classic margherita with a citrusy west coast IPA. The acidity of the tomatoes is brought out by the hops, and the mozzarella is nicely balanced by the bitterness of the beer.
If you're looking for a dessert pairing, the hops in an IPA can bring out the spice in a cake, and the carbonation can help to cleanse your palate between bites of a rich dessert.
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IPA and dessert
When pairing IPA with dessert, it's important to consider the balance of sweetness and bitterness. While IPAs are known for their strong, bitter flavours, pairing them with a very sweet dessert can result in a disastrous combination, as the beer will taste dry and aggressive.
A classic example of an IPA and dessert pairing is IPA with carrot cake. The hop bitterness of the IPA balances the sugary sweetness of the carrot cake, especially when topped with a thick layer of sweet, tangy cream cheese frosting. The natural sweetness from the carrots in the cake complements the caramel malts in the IPA. Resinous flavours, like those in Sierra Nevada Brewing Company's Torpedo Extra IPA, or the tropical fruit notes of many hop varieties, also help to balance the earthy sweetness of carrot cake. Even IPAs that incorporate actual fruits like mangos and passionfruit can work with carrot cake, adding a new dimension of fruitiness and perceived sweetness.
Another IPA and dessert pairing option is a Double IPA with an orange almond cake. The Reward Double IPA by Good City Brewing, for example, complements and contrasts the citrus and rich chocolatey layers of the cake. The citrus notes in the beer complement the orange flavours of the cake, while the chocolate ganache is balanced by the beer's tropical notes.
When in doubt, it's generally recommended to pair desserts with beers that have less bitterness and alcohol content than you might initially think. Additionally, it's worth considering the intensity of the dessert and ensuring that neither the beer nor the dessert overpowers the other.
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Frequently asked questions
The most fundamental principle is matching intensity. The food can't be more powerful than the beer and vice versa.
IPAs are bitter and hoppy, so they need to be paired with food that has similarly strong tastes so as not to overwhelm the dish. Spicy foods like tacos or burgers with barbecue sauce are a good match. IPAs can also act as a palate cleanser, so they can be drunk in between courses. They also pair well with heavy, fatty foods like sausage, deep-fried meats, or French fries.
Avoid dishes that are too spicy, as they can overpower the beer. Also, be mindful of the toppings on burgers—for example, blue cheese may be too aggressive a pairing.
Slightly sweeter IPAs work well with desserts. An English IPA or a maltier American IPA pairs gorgeously with tamarind or ginger spiced chocolate truffles. The malt in the beer heightens the caramel side of milk chocolate, and the hops intensify the spice. A Samuel Smith India Ale goes well with carrot cake, as the beer cuts through the cream cheese frosting.
