My own favourite beer is a very low hop Wheat Beer. I love the yeasty banana flavours.

Hops are bitter. With a curry I want to avoid bitterness in the accompanying beer.

Also I would search out those beers with natural gas though second fermentation and not as with most lagers - through artificial injection of carbon dioxide.

Injected gas bubbles are much larger than natural gas bubbles.

First the bubble surface area of the injected bubbles is smaller and therefore less taste generated - think total area of ball bearings inside a football compared with the surface area of the football itself.

But more important with injection easy in - easy out. Natural gas (through fermentation in a closed vessel) stays in.

And then large bubbles lead to belching and farting. 

But that may be an objective.  :

I have found that an off dry wine counteracts chilli heat.

Has anyone tried adding sugar to offset an overdose of chillies?

So what is the best wine to drink with curry?

So what is the best wine to drink with curry?

My first attempt at video animation. I've been tinkering with it since making it.

Warren Edwardes
Wine for Spice