I generally don’t order alcoholic beverages in restaurants with the exception of Mexican restaurants. At home, on fajita night, my dad always makes margaritas. There is just something nice about being buzzed and eating guac, chips, and softshell tacos.
Is this conditioning? Because my family often does this— or is this a more general phenomenon because Mexican food; by some quality yet unknown, be it texture, flavor, or smell, is uniquely well suited to being paired with alcohol?
Another person just commented that low hop beer (certainly applies to Belgian beers) goes well with most foods, and I took that to include spicy food. Maybe I should try this - because I’m usually a big fan of hops in beer and rarely drink it directly with food.
FYI, hops isn’t a required ingredient in beer. In fact beer originally didn’t have hops. And on the market today there are a good number of very highly rated beers that contain no hops
I never made such a claim; but yours is at least debatable
I didn’t say you made that claim, which is why i started my comment with “fyi”. And on your other point, according to every authoritative source i can find about what a beer is, hops are not required. Go look up the definition. Go look up Wikipedia. Go look up the history of beer on Wikipedia. Go look up any reputable source that explains what beer is