The 5-Minute Guide to IPA Food Pairing

You like food, and you like IPAs.

So why not enhance both by pairing them harmoniously together?

Here’s my five-minute guide to IPA food pairing. Master it, and there’s no IPA drinker you won’t be able to impress.

Not All IPAs Work Well For Food Pairing

outer range ipa and ballast point sculpin ipa

Photography courtesy of John A. Paradiso

One of the most fundamental principles of beer and food pairing is matching “intensity.”

In short, the food can’t be more powerful than the beer and vice versa. If you don’t nail this, nothing else in this guide matters.

That said, you’ll generally find the most success with session- and regular-strength IPAs.

I find that double, triple, and quadruple IPAs have far too much flavor (whether that be bitterness, juiciness, sweetness, etc.) and ABV to play nicely with most dishes. They tend to dominate entirely and are best enjoyed outside intentional pairing.

Complement the Hop Flavors

highland park brewery hello la best breweries los angeles

Photography courtesy of John A. Paradiso

Given we’re talking about IPAs, the hop flavor is the most obvious place to start.

From a food pairing perspective, the principle of “finding complements” works well here. Your goal is to highlight similar flavors in both the food and beer.

And fortunately, modern American IPAs have such distinctly fruit-driven profiles that there’s plenty to work with.

For example, one of the coolest combinations I’ve tried to date was Reuben’s Brews Hazealicious®—a New England IPA—paired with Ceviche. The big citrus and mango of that beer resonated with the cured citrus of the fish and a bed of mango cubes.

Or one of my personal favorites: a Citra session IPA with delicate white fish tacos and a squeeze of lemon.

Even if you forget everything else, the pairings are nearly endless if you drive with this concept alone.

Use the Carbonation and Brightness to Cut Fat

Photography courtesy of Nick Fewings

Generally, IPAs are fairly carbonated. When you’re dealing with fattier, creamier, and richer dishes, carbonation is your friend.

This is because carbonation “cuts” through fat and cream, helping to reset the palate between bites.

For example, a classic American IPA like Dogfish Head 60 Minute has the perfect amount of carbonation and character to enhance fish and chips.

If you pick tartar as your dipping sauce, you’re suddenly mixing complementary flavors.

Embrace IPAs and Spicy Foods

rodney scott beer bbq smoked chicken wings

Rodney Scott’s smoked chicken wings | Photography courtesy of Jerelle Guy

Maybe the most surprising quality of an IPA is how well it pairs with spicy foods.

I’m not sure I would’ve ever naturally made this connection if it weren’t for Garret Oliver’s “The Brewmaster’s Table.”

In it, he recommends pairing IPAs with—wait for it—Thai and Indian cuisine. Although it might sound unbelievable, I’m telling you—you need to try this. It’s a game-changer.

The fortitude of a good IPA stands out beside the rich flavors and intense spices. The carbonation cuts through any fat, helping to keep your dining experience at peak levels. There are even opportunities to create a resonance between the hop profile and the ingredients and seasonings typically utilized.

Beyond Thai and Indian, the fun with spice continues. For me, a solid IPA is my companion when I’m chowing down a dozen spicy, greasy wings at a bar at 2 a.m. on a Tuesday.

Lean into the Malt for An Extra Dimension

Photography courtesy of John A. Paradiso

Another element that can come into play for pairing, especially for other beer styles, is the malt profile. By necessity, an IPA may have a more prominent grain bill than you may realize.

Some malts will come across as biscuity, others bready, and others caramel. For some IPAs, all of the above.

This is where you need to analyze your beer and food and experiment. If you succeed, you’ll reach another dimension.

For example, take a spicy sausage calzone to eleven with the right IPA. The bready malt resonates with the baked dough, and the carbonation cuts through the greasiness to keep your palate receptive. Just don’t get too fruity with the hop profile.

To get more sophisticated and take a page out of Oliver’s book, an IPA is excellent with a traditional French cassoulet—basically the most over-the-top baked stew casserole available on earth. And that doesn’t quite do it justice.

It has beans, pork shoulder, duck confit, vegetables, and more, topped with a baked breadcrumb crust.

With a cassoulet, there’s just so much that can happen. The breadcrumbs can play with the malt, and so can the roasted pork if it develops a bit of caramel-ness. Herbal hop qualities can interact with the seasonings. The carbonation cuts through the fat and richness.