A spicy encounter
In the busy world of beer, there are more than just bubbles and barley; There are stories of those who have taught us to savor every sip. Sometimes, these stories are against science, causing such burning debates as the most spicy sauce. And so, while preparing a workshop on pairings, I found myself in a dilemma: what if the beer, that faithful partner, was not so kind to spicy dishes as I thought?
Beer and spicy wings? Beginning error!
It was a festive afternoon, full of enthusiasm, when I mentioned that the combination of beer with spicy wings seemed to me more than a reality. The reaction was immediate: a whisper toured the room, while Julia Herz, a beer expert, threw me a look that said “You crossed the line!” According to her, beer turns out to be the best friend of spicy dishes, thanks to a secret element: residual sugar.
The science of spicy
The burning in your mouth
The spicy is not a flavor in itself; Rather, it is a sensory experience caused by irritating such as capsaicin in chiles. These invaders send alarming signals to our brain, which interprets sensation as pain. What a party in the mouth!
Can beer be your ally?
When looking for relief, many people opt for a drink of beer, and it is true that the feeling of cold could offer temporary relief. However, due to the way in which capsaicin adheres to our receptors, we need more than water to make it disappear.
Unraveling the effect of alcohol
This is where the thing is complicated. Alcohol, although effective in fat solution, is also an irritant and can aggravate the situation. It is like trying to appease the fire of a volcano with more lava; The idea may sound pretty, but the result will not be expected.
The double face of beer
Although some beer styles contain enough alcohol to help, most beers have more water than ethanol. In addition, its carbonation and bitterness can intensify that fourth sensation, instead of fighting it.
Is sugar the answer?
It seems that the key can be in the degree of sweetness of beer. In a recent experiment, it was discovered that beers with maltose characteristics and a balanced sugar content could soften the spicy blow. But does science lie about it? So far, there is no clear consensus.
A final reflection
Although science seems not to support the idea that beer can really calm the spicy, our personal experiences and preferences play a significant role. Perhaps it is the habit and familiarity that makes us continue looking for that combination of beer and spicy. After all, what really matters is to enjoy the trip of flavors, whether I leave us with burning or not.
