What to Drink with What You Eat is mostly straightforward as far as beer pairings—darker, maltier beers deserve heavier dishes, bitter dry beers spicy dishes—and the Samuel Smith IPA would go well with spicy food. I disagree, however, with the assumption that every beer can or should be paired with food. This beer was very light for an IPA in terms of both maltiness and bitterness, and I think any much more would, instead of providing a crisp quench to the dish’s fire, would be too much of a contrast to any food, especially something with the big, complicated spices of Indian food. There’s a point where these beers would work better as an apéritif, something in place of a bitter cocktail instead of part of the main course.

I’ll try to keep food in mind, though. I’ve got a few more big Belgians and a porter in the queue; maybe I should bake a batch of brownies first.

When you try these beers, is it w/ food or on their own? Sometimes that makes a difference, as some beers are crafted to pair with food. I highly recommend What To Drink With What You Eat for pairing suggestions.