Answers.Body: <p>In general, the rule of thumb for spicy or intensely flavorful foods is that you want hop-forward beers. The high bitterness of something like an IPA will have a slight numbing effect on your palate, cutting the intensity of spicy foods and allowing you to appreciate the complexity of a dish more than you could if you were simply overwhelmed by capsaicin.</p>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2018-04-04T23:39:32.580Z
Answers.Text: I could see this working, or if not hop-forward something with a lighter, refreshing, and crisp body, like a plain lager or pilsner.
Answers.UserDisplayName: Cdn_Dev
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2014-01-22T05:00:40.133Z
Answers.LastActivityDate: 2014-01-22T05:00:40.133Z
Answers.UserDisplayName: LessPop_MoreFizz
Body: <p>This question might still be too broad, as there are different styles of curry. But let's say a lamb korma. </p>
  
  <p>Would it the spicyness change the selection? - Ie a tasty, but not spicy curry, vs a burn your mouth curry. </p>
  
Comments.ContentLicense: CC BY-SA 3.0
Comments.CreationDate: 2018-04-01T07:45:39.077Z
Comments.Text: I think some good beers would be Apricot Ale, ShockTop, Stella Artois, Blue Moon, and India Pale Ale
Comments.UserDisplayName: Aleta Welch
Tags: <pairing>
Title: What's a good beer to have with curry?
UserDisplayName: dwjohnston
ThreadText: # What's a good beer to have with curry?
  
  (Asked by: username_0 on 2014-01-22)
  
  This question might still be too broad, as there are different styles of curry. But let's say a lamb korma.
  
  Would it the spicyness change the selection? - Ie a tasty, but not spicy curry, vs a burn your mouth curry.
  
  **Tags:** pairing
  
  > **Comments:**
  > **username_1**: I think some good beers would be Apricot Ale, ShockTop, Stella Artois, Blue Moon, and India Pale Ale  
  
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  ## 1 answers
  
  ### Answer by username_2 on 2014-01-22. Score: 7
  
  In general, the rule of thumb for spicy or intensely flavorful foods is that you want hop-forward beers. The high bitterness of something like an IPA will have a slight numbing effect on your palate, cutting the intensity of spicy foods and allowing you to appreciate the complexity of a dish more than you could if you were simply overwhelmed by capsaicin.
  
  > **Comments:**
  > **username_3**: I could see this working, or if not hop-forward something with a lighter, refreshing, and crisp body, like a plain lager or pilsner.  
  
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