For starters, beer tends to be fairly low alcohol - five to seven percent ABV compared to 10 to 15 percent for wine and 40 percent for spirits. Carbonation also helps remove the fiery heat of capsaicin from the palate. But not all beers are created equal - just like not all spicy foods are created equal. The key to finding the best suds for the dish at hand is to pair like with like.
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
[Webinar on Demand] Sabor Webinar: Unlock Key Insights for Developing Culinary and Snack Products with Latin Flavors
Watch our Sabor in America Webinar: Unlock Key Insights for Developing Culinary…
Last week, our Marketing, Sensory, Consumer Insights and Innovations team…