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.

Read whole article via www.thekitchn.com

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