I am a member of a local food critic's 'posse'.

[Sub Atomic]

Friday night we're going to an authentic peasant Thai restaurant that is known for really spicy food.

My host has asked me to pick up some beer for our dinner, since the restaurant doesn't sell alcohol but allows it to be brought in.

What type of beer should I pick up for spicy Thai food?

[cbayer]

1. I like the Japanese beers like Kirin and Tsing Tao (sp?).

:hi:

How do I get a job like yours???

[Sub Atomic]

2. I wish I were getting paid, but eating out regularly on someone else's dime

is payment enough.

I knew who this (anonymous) critic was from the attention to detail that a chef friend of mine has. He recognized this critic's voice over the phone 2 days after their 'critique visit' because Chef tries to speak to all of the tables to ensure that their experience is as good as it can be.

At a function at the restaurant last year, I approached this critic and asked to be invited to dinner. I told them my experience and my hospitality industry expertise and was invited to dinner. Now, after many dinners both good and bad, I've become part of the 'posse' and go out usually at least once a week.

We're going to a Northern Thai place on Friday and I'm looking for suggestions other than the typical Singha beer to go along with really spicy food.

I've got insane beer knowledge, but this is one food I'm clueless about pairing with, and I'm hoping that <anybody> on here can offer me some suggestions.

:cheers:

[Warpy]

8. Tsingtao beer is Chinese

and probably the best brew in that country since the breweries were formerly German. Shandong Province, where the brewery is located, is the former German "sphere of influence." Their German trained Chinese brewers produce a lager but a nice one.

I personally prefer a beer with a little more guts for spicy food, generally a porter rather than a stout, but those beers are getting very difficult to find now.

Suntory beer is Japapnese and another decent side to spicy food. It's got considerably more body than domestic lagers, as does the Chinese Tsingtao.

[cbayer]

9. Thanks for the info.

I am not a big beer drinker, but I like these beers when I go out for Asian food.

:hi:

[Tab]

3. I personally think you should have Thai beer

which I believe is Singha, and any self-respecting Thai restaurant will carry it.

It's sort of a light ale.

For dealing with spicy food, either beer or milk works. Not water or wine. So either Singha, or consider ordering Thai Iced Tea, which is a flavored tea heavy on milk, which cuts the heat. It's a little bit of an acquired taste, but I picked it up when I was in Nepal a few thousand years ago, and I really like it although, being lactose intolerant, I can't typically have much.

But, as I said, there's always Singha, and the restaurant should hae it and, if it doesn't, you should be able to find it locally.

[Sub Atomic]

4. Thanks Tab.

This place doesn't have a liquor license and I've had (and enjoyed) Singha in the past. You're right - I should respect the nation of origin for the food and bring a beer that is authentic.

This place does have Thai iced tea, so I will definitely order that for it's cooling effects.


On a side note, Alton Brown did some show recently on Food Network and he covered the scientific effects of capsicum.

Of all potential items to counteract the fire of the pepper, milk is the only thing that works effectively, consistently. I think I might be wise to bring a couple of bottles of milk on ice in hopes of alleviating the effects Saturday morning.

LOL

[Tangerine LaBamba]

10. Re: lactose intolerance

I have the same thing, and I discovered this company's products several years ago.

Amazing results. I take one a day and can eat all the dairy I want.

http://www.digestiveadvantage.com/

And yes, I concur. Singha, for sure, although that beer always knocks me on my ass. The only beer that ever did that to me. But, tasty, oh, my, yes.

[Lucinda]

5. My first impulse was to suggest wine instead. Here is a link

that talks about pairing wine with Thai food. Maybe you could apply the suggestions to beer shopping?

http://chezpim.typepad.com/blogs/2006/05/wine_and_thai_f.html

[Sub Atomic]

6. Thanks Lucinda. I'll check that out tonight.

[Stinky The Clown]

7. For spicy-hot food, I'd suggest wine instead of beer. A fruity Gerwerstraminer

You want that's a bit on the sweet side. You will be amazed at how well this works with spicy food like Thai.

Really, I'd do this instead of the beer. It is a marriage made in heaven.

[Sub Atomic]

11. Thanks Stinky.

After reading the link that Lucinda provided, I'll probably bring a Bonny Doon reisling and a 6-pack of Singha.