Why IPAs and Hot Wings Don’t Mix

Few beer styles ignite as much passion and debate as the India Pale Ale, or IPA. Love ‘em or hate ‘em, with their bold hop profiles, citrusy notes, and bracing bitterness, IPAs have long been a darling of craft beer enthusiasts and foodies alike.

As the popular kid in the craft beer camp, it’s no surprise that many reach for an IPA to accompany their favorite dishes, including those that pack a spicy kick. From hot wings during Monday Night Football to a Sunday curry and anything fiery in between, there’s a lot of pairing possibility. But here’s the thing: Despite their legendary status, IPAs and spicy foods are more frenemies than soulmates.

The science behind why IPAs and spicy foods clash

On paper, pairing a bold IPA with spicy cuisine sounds right. After all, both deliver intense flavor experiences, so they should match well on power. However, when you dive into the science of taste, the plot thickens.

IPAs are defined by a high concentration of hop-derived compounds, especially iso-alpha acids, that impart their signature bitterness. When these bitter notes meet capsaicin, the compound responsible for the heat in spicy foods, something less than magical happens.

Capsaicin registers as pain on our taste receptors, and bitterness intensifies that perception. Instead of quelling the fire, the bitterness of an IPA fans the flames, amplifying the burn and overwhelming both the palate and the senses. And similarly, the heat in a dish can also exacerbate the perceived bitterness in the beer. It’s a vicious cycle of one-upping.

But it’s important to consider that the acceptable thresholds of both are not consistent from person to person.

“One person’s ‘enhance’ is another person’s ‘aggravate,’ ” says Jen Blair, a Master Cicerone, beer judge, and founder of Under The Jenfluence.  “While there are times when a moderately bitter, citrus-forward IPA will pair well with a spicy Indian or Thai dish, many people prefer for their beverage to assist in soothing the capsaicin heat.”

Additionally, for higher-octane selections, an IPAs alcohol content can add more fuel to the fire, increasing capsaicin’s solubility and further spreading its heat around.

In short, the IPA-spicy food combo is a flavor feud rooted in biochemistry, and you and your palate deserve better.

So what beer styles are the best for spicy foods?

If your heart and taste buds are set on spicy cuisine, reach for a beer style designed to soothe rather than stoke the flames.

Wheat beers, lagers, and light Pilsners are heroes in this arena. With lower bitterness and a crisp, refreshing finish, these styles help cool the palate and allow your food’s spices to shine without overwhelming heat. Belgian-style witbiers, with subtle coriander and orange-peel notes, are particularly magical with Thai curries, Mexican salsas, or spicy barbecue.

Alternatively, a malt-forward style, like an amber ale or smooth milk stout, offers sweetness and body to balance the fire, creating a satisfying counterpoint to assertive spices.

“There isn’t one right way to pair food with beer and maybe the most common response I have when asked about beer and food pairings is it depends,” says Blair. “However, unless I’m trying to replicate an episode of Hot Ones, I typically like to select beers with more malt-forward characteristics, such as perceived sweetness and possibly some roasty character to balance the capsaicin heat. Perceived sweetness not only helps balance capsaicin heat, but also balances umami and salt while also pairing well with any fat in the dish.”

And for those who love adventure, fruity and slightly acidic beers like Berliner weisse or gose add tartness and vibrant refreshment to the mix, proving that spicy foods and beer can be best friends, just not in the way you might expect.

What foods do pair well with IPAs?

So then, what are IPAs good pairing-partners for? The answer lies in foods that complement and highlight their hoppy complexity without ramping up the bitterness.

IPAs shine alongside dishes with rich, savory flavors and a touch of sweetness. Think grilled meats like pork or beef, whose caramelized edges play nicely with the IPA’s citrus and pine notes. Burgers, sharp cheeses like aged cheddar, and fried foods are also stellar matches, balancing the beer’s boldness with substance and fat.

For those who crave something fresh, partner your IPA with salads that feature tangy vinaigrettes, or with citrus-glazed chicken, where zesty flavors echo the beer’s own fruity undertones.

And for the sweet tooth, an IPA paired with a citrus tart or lemon bars can be a surprisingly harmonious duet. The secret is seeking flavors that dance with, not duel against, the IPA’s hop-forward profile.

At the end of the day, it’s wise to trust the science, but pairing food and drink is as much about adventure and personal preference as it is about rules.

“The most important goal of beer and food pairing is finding a pairing that you enjoy,” says Blair. “Some people like the taste of toothpaste mixed with orange juice, and that’s okay. If you enjoy pairing an IPA with a spicy dish, enjoy away — the beer police aren’t coming to issue you a citation.”

So follow your palate and raise a glass to whatever flavor harmony makes you happy.

“I encourage anyone interested in learning more about pairing beer with food to experiment away,” says Blair. “Take notes about what you like and dislike about pairings you put together. If something doesn’t quite pair well for your taste, ask yourself what you may change about the beer and/or the dish to make it more enjoyable for you. And always remember: the best food and beer pairing is the one you enjoy the most.”