Crisp. Light. Tastes like beer but doesn’t ask anything from you. I don’t always eat Mexican food, but when I do I drink a Mexican lager. 3.5/5 stars.
Beer and Mexican/Tex-Mex/whatever you want to call it seem like a match made in heaven. In one had, you have a spicy, starchy, fatty meal. In the other, you hold a cold beverage with enough sharp/bitter character to cut the heft. What else could you want from a meal? Well, as my eldest child would say, “maybe… not.”
Let’s talk science for a bit (read this article for more context). That sensation we associate with spiciness? It’s from pain receptors in (and around) your mouth. Guess what else activates the pain receptors in your mouth? Alcohol (check), carbonation (check), acidity (likely check). The alpha acids in hops (the part that makes beer bitter) also enhance the sensation of pain. So, why do we do this to ourselves? Probably the same reason that we have dab challenges and hot wings challenges and chili challenges. We like the thrill of pushing the limits, and we crave the endorphin rush that our body produces in response to pain. Yes, we are all masochists by nature, if nothing else because our body counteracts pain by releasing an addictive, pleasurable neurochemical.
Back to spicy food and beer. I paired this beer with our dinner last night, a medium-mild spicy enchilada casserole prepared by our friends. How did the Mexican lager do with our meal? Well, the fact that a Mexican lager is low-bitterness and low-alcohol makes a big difference compared to an IPA helps quite a bit. It is better than water, because I like the taste more. It’s about even with milk, since it won’t cut the spice like milk but does cut the fat. It’s superior to higher-alcohol beverages like mixed drinks (more burn), high-carbonation beverages like soda (more burn), and hoppier beers (again, more burn) as a pairing. Final verdict? I think we have a winner!
The Most Interesting Lager in the World by Ex Novo Brewing Co.
A Beer a Day 
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