Food pairing
Beer with kimchi
Fermented chilli cabbage — sour, salty, hot and deeply savoury all at once.
Fermented, sour, salty and hot at the same time — one of the most assertive things on any table.
The acidity is already extreme, so a sour beer stacks rather than balances. Sweetness relieves the heat and malt meets the fermented depth.
Kimchi narrows the field sharply, and one answer stands clear of the rest. Most beer falls down on at least one thing this dish demands. The attribute doing most of the work is acidity.
What to drink
Dark mild — outstanding
Gentle sweetness and modest strength take the edge off the chilli rather than sharpening it.
London brown ale — outstanding
Gentle sweetness and modest strength take the edge off the chilli rather than sharpening it.
Munich Dunkel — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Irish red ale — strong
Gentle sweetness and modest strength take the edge off the chilli rather than sharpening it.
Alcohol-free pale lager — strong
Gentle sweetness and modest strength take the edge off the chilli rather than sharpening it.
Alcohol-free wheat beer — strong
Gentle sweetness and modest strength take the edge off the chilli rather than sharpening it.
Kettle sour — strong
Beer and dish carry similar weight, so neither flattens the other.
International dark lager — strong
Beer and dish carry similar weight, so neither flattens the other.
What not to drink
- Irish extra stout — Delicate food needs a beer that stays out of its way.
- American barley wine — Capsaicin is an irritant rather than a flavour, and alcohol and hop bitterness both intensify it. A sweeter, lower-strength beer will do more for the heat.
- Cold IPA — Capsaicin is an irritant rather than a flavour, and alcohol and hop bitterness both intensify it. A sweeter, lower-strength beer will do more for the heat.