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The Ultimate Guide: Best Beer & Curry Pairings for Your Weekend Takeaway
It’s Friday night. The week’s behind you, the fridge is stocked, and that familiar aroma of your favourite curry takeaway is filling the kitchen. Whether it’s a creamy korma, a fiery vindaloo or a spicy jalfrezi, the right beer can elevate your dish and bring balance to the heat, spice, and richness. Forget the default supermarket lager – here are our top Western Herd pairings to make your weekend takeaway even better.
1. Chicken Korma / Mild Creamy Curry + County Clare Pale Ale
A good pale ale has that classic balance of gentle malt sweetness and moderate hop bitterness, making it a great match for milder curries. The soft caramel notes compliment the creamy coconut and almond sauce of a korma, while the light bitterness helps cut through the richness. It’s a mellow, refreshing pairing that won’t overpower the subtle spice.
Aroma/Flavour: The fruity, sometimes piney, hops in a County Clare Pale Ale compliment the sweet, creamy, and mild spices without overpowering them.
Mouthfeel: The medium body and carbonation lift the richness of the cream/coconut.
Bitterness: Low to moderate bitterness provides a clean finish, readying the palate for the next creamy bite.
2. Lamb Tikka Masala / Rogan Josh + Spanish Point American Pale Ale (APA)
An American Ale’s bright hop aroma and gentle bitterness stand up beautifully to robust, tomato-based curries like Rogan Josh. The floral and citrusy hops lift the earthy spice blend, while the mild bitterness balances the fat from slow-cooked lamb. Proper APAs, such as Spanish Point will bring a clean, zesty finish that refreshes the palate between mouthfuls.
Aroma/Flavour: APAs have a brighter, more assertive citrus-hop punch (grapefruit/orange) that cuts through the richer tomato and yogurt-based sauces.
Mouthfeel: A slightly leaner body than an IPA helps scrub the palate clean.
Bitterness: The assertive, but not overwhelming, bitterness provides contrast, stopping the dish from feeling too heavy.
3. Lamb Vindaloo / Extra Spicy Curry + Flora & Fauna Double IPA (DIPA)
For those who like it hot, a DIPA is the perfect partner. The intense hop aroma—think tropical fruit, pine, and resin — matches the bold heat and tang of a vindaloo. Its higher ABV gives a warming mouthfeel that mirrors the spice, while a touch of sweetness from the malt base helps tame the chilli kick. It’s big, bold, and not for the faint-hearted.
Aroma/Flavour: Interestingly, a big, fruity DIPA works because its sheer hop and malt complexity stands up to intense heat. Its higher ABV and sweetness help to soothe the chilli burn.
Mouthfeel: The fuller, often slightly chewy body provides a cushioning effect against the fire.
Bitterness: High bitterness will amplify the heat, but the strong fruit and malt balance prevents a total flavour meltdown.
4. Prawn or Vegetable Madras / Jalfrezi + Loop Head Pilsner
For a curry that packs a punch without overwhelming the senses, a crisp, clean pilsner like Loop Head is your best mate. The gentle malt backbone and bright carbonation cool the heat from a Madras or Jalfrezi, while the subtle floral and herbal hop notes compliment the freshness of prawns or vegetables. Its dry finish and light body help lift the spice off the palate, keeping every bite as lively as the first.
Aroma/Flavour: A clean, crisp Lager is purely refreshing. Its subtle bread/malt flavour stays neutral, letting the curry’s sharp, tangy spices shine.
Mouthfeel: High carbonation and a very light body are key to scrubbing the palate, providing immediate relief from heat and oiliness.
Bitterness: Low bitterness is essential here; it refreshes without fanning the flames of the chilli.
5. Lamb Bhuna / Deep, Earthy, Rich Curry + Atlantic Red Ale
A rich, slow-cooked curry like a Lamb Bhuna deserves a beer with depth to match, and Atlantic Red Ale fits the bill perfectly. Its malty sweetness and toasted caramel notes mirror the roasted spices and deep savouriness of the dish, while the gentle bitterness balances out the richness of the sauce. The smooth, rounded mouthfeel pairs beautifually tender, melt-in-the-mouth lamb, and the subtle earthy hop character ties it all together.
Aroma/Flavour: The dark fruit, caramel, or subtle roast/chocolate notes of our Atlantic Red Ale beautifully complement the slow-cooked, earthy spices (cumin, coriander) and the depth of the lamb.
Mouthfeel: The malty, medium-to-full body mirrors the richness of the curry.
Bitterness: Low hop bitterness allows the caramel and malt sweetness to shine, which is a great foil for the savoury meat.
So next time you’re lining up your weekend takeaway, skip the wine and reach for the beer fridge instead. Whether it’s a hoppy IPA or a smooth red ale, the right beer can turn a good curry night into a great one.