665448 Sat Nov 07 13:56:40 -0800 2009 8 35 Beer 0 5163752 Considering the diversity of Indian cuisine, this could be a challenge. I've noticed that some people, like Garrett Oliver, suggest pairing American ales, including IPAs, with Indian food. Has anyone tried that approach either in a restaurant or at home? Relatively hoppy pilsners, like Victory Prima, might also work well. I think it might be the combination of the palate-cleansing carbonation and the hops working with the spices. Any thoughts? Sat Nov 07 13:56:40 -0800 2009 74192 chuckl 1 5163970 Last time at my local BYOB dosa place I drank Otro Mundo's golden ale (Argentina) which I guess would be a pale ale. Great match. Personally, I don't need more complexity (hoppiness) on my palate when I'm already sweating like a pig but to each his own. Victory Prima to me is a perfect pilsner that would go with almost anything... hopped just right for my taste. Maybe Mr. Oliver just wanted to make that IPA/Indian Food connection... Sat Nov 07 16:17:29 -0800 2009 5163752 73175 Flaco 1 5164159 If we are talking about more familiar Indian food that we get in the states (i.e.: vindaloo, curries, etc) with noticeable heat I'd go with a dense sweeter low hop profile beer like Chimay Grande Reserve. It matches well in terms of scale and the sweetness counters the heat. Thanks Sat Nov 07 18:10:32 -0800 2009 5163752 26180 Chinon00 1 5165334 I've had English-style IPAs with Indian food and enjoyed them (Samuel Smith's India Ale, for example). I've also enjoyed sweeter porters like the Taddy Porter. I have yet to really dig into beer and Indian food pairing, but it's on my to-do list. Sun Nov 08 12:57:46 -0800 2009 5163752 10809 Josh 1 5166570 There's a local Indian restaurant near me that has a decent selection. http://www.newmotherindia.com/beers.htm I am always happy with a bottle of Duvel - especially when a big bottle is around $8. Mon Nov 09 05:43:33 -0800 2009 5163752 12014 LStaff 1 5166839 I should add, I was in Vegas and went to an Indian restaurant there that once employed a very enlightened beer fan as their beverage manager. They had 375s of 2006 Cantillon Iris, which was a brilliant match for the food. Mon Nov 09 07:52:32 -0800 2009 5163752 10809 Josh 2 5166919 Josh and L Staff, do you have any specific recollections of particular dishes that paired well with the Belgians you mentioned and thoughts about why they worked so well. I know the carbonation would cleanse and refresh the palate, but did the beers pick up on the flavor notes of the specific dishes? Mon Nov 09 08:18:47 -0800 2009 5166839 74192 chuckl 3 5167982 In my case, it was definitely more a palate-cleansing refreshing quality. For like-flavors, I don't know what you'd use - I do a lot of Indian cooking and the spices are so varied, and not usually seen in beer. Coriander seed is probably the one element that carries over, so witbier would probably be good. Mon Nov 09 13:41:40 -0800 2009 5166919 10809 Josh 1 5178368 I like a crisp lager like Moritz with an intensely hot Madras, or a Deuchers will do for almost all other options. Fri Nov 13 07:15:11 -0800 2009 5163752 1124214 Craugastoremcelae