The Lesser-Known Beer That Plays Well With All Your Favorite Spicy Foods - Tasting Table

"Born during California's gold rush when miners needed cheap, quick beer, steam beer was (and still is) made by fermenting lager yeast at higher-than-normal temperatures (around 60 to 65 degrees Fahrenheit). These temperatures are used for ale-brewing rather than lager. But rather than dying off, the special type of warmth-loving yeast thrived and produced a brew that neither tasted like lager nor ale - but a fascinating mixture of both."

"Despite being technically a lager, steam beer has a pronounced malty sweetness that can handily tamp down heat without washing out the food's flavor. Meanwhile, the modest (but present) fizz can cleanse your palate and reset your taste buds between bites. In other words, this beer can cool your tongue, cut through oily dishes, and just make everything taste better, be it Mexican, Thai, or Caribbean cuisine. Steam beer will pair well with all of them."

"Here's where it gets confusing. If you type "steam beer" in most online marketplaces or ask the staff at your local grocery store, they'd most likely point you to cases of Anchor Steam Beer. That's because the term "steam beer" belongs to them legally - it's trademarked. However, there are dozens of other brands that make the same style, just under a different name: California Common."

Steam beer originated during California's gold rush when miners brewed cheap, quick beer by fermenting lager yeast at higher-than-normal temperatures (about 60–65°F). The warm fermentation produces hybrid characteristics that sit between lager and ale. The style is technically a lager but shows pronounced malty sweetness and modest carbonation, which tamps down spice, refreshes the palate, and cuts through oily dishes. These traits make the beer a strong match for spicy cuisines such as Mexican, Thai, Caribbean, or vindaloo. The name steam beer is trademarked by Anchor, so many other brewers label the style California Common.

Read at Tasting Table