Beer is definitely the spice of life.

But for my guest today, Spice is literally what makes his world go round and round.

I've invited the winking himself Shaun Evans from hot ones here to Bark Aid, one of the best indie craft beer bars in the world to school.

Sean on pairings of spicy foods with some really great Indian craft beers.

But then I got a little surprise for him.

I'm gonna pull it a beer that's so spicy we had to use protective gear to brew with the peppers that went into So this week on That's odd.

Let's drink it.

This is the show with spicy beers and even spicier guests shun It is early in the morning.

Not too early for a beer.

That who you're drinking a wee heavy at 9:30 a.m. Do you know the style beer?

I'm new to it.

You know, we were talking a little bit.

You're like, What do you want to do?

You want to go sweet.

You want to go bitter?

You want to go roasty and I'm like, you know what 9 30 in the morning.

Let's go, sweetheart.

Baby Stepper way.

That's exactly right.

Exactly.

Experience today you've literally been to the pinnacle of Spice Mountain when you've gone too far in having something super spicy is, or something things that you've turned to magic tricks that tamp down that spice.

What I've found is that once you cross that line, you're just in that zone.

So if I eat a Carolina Reaper, I'll tell Chris I'll be like, after I eat this thing, You guys have 15 20 minutes to shoot with me.

Then I'm in the cab and I'm in my apartment and I'm just going to sort of, like, ride that wave of pain.

And I've found that like, there's not much that's gonna help you get out of that zone time.

Just time high.

You know, I'm kind of lined up this day toe.

Help us use our complimentary superpowers from the spice world.

Old dear world.

All right, we're gonna do this to see how beer can influence the spicy food journey.

Ready to do this?

Let's go on the journey, my man.

Cheers.

Going to start in the center of your wheelhouse.

You dream of wings.

It's a little bit blessing.

It's a little bit curse.

And when it comes to this particular sauce I'm actually pretty familiar with.

This was in the sixth spot of season five of hot ones.

This is Karma sauce out of Pittsford, New York so it has the butternut squash.

You also have a ghost.

Maruca Trinidad Scorpion.

So some really, really spicy peppers are in this sauce.

This is actually contrasting pairing.

We're having super spicy wings, relatively spicy as you describe this sauce, and we're gonna counter balance that with a sweeter beer.

This is our NAM estate.

It's like a cozy blanket for your palate with orange flesh and lemongrass.

Super approachable.

Let's see how this works are your spicy food guy, Sam.

I'm a medium training wheels, spicy food guy.

Get the second hottest thing.

Anything at Buffalo Wild Wings.

So I don't know what that would be.

I always say, What's your second heart?

Hardest Shit.

I'm gonna go there.

It is a pleasant, warm.

It's not Brule, right?

You know, I think that what ends up happening is that you have such a heavy spice.

You know, you have something earthy, something so peppery.

And then when I chase it down with a beer that has orange in it, you're not on Lee pulling the spice.

But you're also hitting the flavor spectrum in a crazy way.

Yep, I think they work.

Will you?

Yeah, they dance nicely.

Heading into second base.

We're doing a lamb vindaloo, which is one of the spiciest things you can get off the menu.

Traditionally, this would be paired with a Chris Pilsner, something like a Kingfisher, But we're not going there.

That's how the Brits would do it.

That's how they were all but we roll using a British style of beer stout that's made by our pals in Colorado at left hand.

So nitro milk, stout lamb vindaloo.

Why air we deviating from the convention?

Oh, shines that rhetorical Things were year.

This'd is spicy, but I don't know if it's a spicy is the wig, is it?

I think that the wings were spies here, but the lamb's delicious.

What do you think of the beer?

What you think the parents talk me through this because you have an Indian spice dish?

We have a very roasty beer.

What's the connection?

The more you toast.

Barley, the Maur.

There's unfermented sugars in it, so it's gonna be roasted.

It's it's super cooked, which is what gives its color.

So it's gonna be roasting.

But it's also gonna have some nice unfermented sugars to give it some body that really works to tamp down the spices of indolent.

Well, you know what?

The vindaloo might not have been as spicy because the wind, but the beer just is delicious.

Next up we're doing classic street food, a beautiful, spicy chicken taco paired with local cane i PS.

It's a New England style I p A.

Which means it's supposed to be this cloudy.

Do you think offer up?

This is the kind that I like.

This is a summary i p A.

This might as well have crisp written on the glass, and with these New England style I.

P.

A's.

The intention is to add hops late in the process.

So it's more about mouthfeel of hops and aroma of hops, but not a crushing bitterness with brewing the earlier at hops in the process, the more it contributes to bitterness, the later you add in the process, the more contributes to a room because this is hoppy, but it has a sweet beer taste to it.

So that would be why?

Because they're putting it late in the game.

And that sweetness, I believe, is gonna work well as a blanket for this place.

Let's find out first things first.

Delicious.

10 AM Taco as a little listening Carol.

Beer of the day at 10 a.m. But that love hanging out with you and then we'll chase it down.

People are always trying to help me out.

They're always trying to give me tips for How do I know?

Exactly?

Exactly.

And the beer guys always say I p A I P A I P A.

But the challenges that alcohol is kind of the enemy of spicy food, it blows it up.

So this pairing works with this iPod because it's a relatively low alcohol I p.

A.

And has a nice amount of un promotable sugar sweetness.

But hire a B V.

You might be just suffering, you know, from the bite of the spicy taco that you ate and then the beer that you chase it down with isn't helping.

You know, just when you're turning the volume.

Yeah, it's turning.

Alcohol definitely amplifies this place.

Way.

Got a nice base in her stomach.

Right, Philip?

All right, so I say we build up to the bar.

Your Spice Lord, I'm coming at you like a spider monkey.

Now, with a beer that's gonna be in your may slow.

Yeah, I follow me.

Pepper spring in your mouth Doesn't sound pleasant in theory.

But what if you could turn that Scoville blast into a delicious, roasty stuff in your mates?

That's our beer.

And it uses the active ingredient of Mace brand pepper spray olio resin, capsicum.

Say that five times fast to infuse the brew with liquid heat alongside food grade chili oil, We added mace, the spice, cinnamon, varun chips, milk, sugars and coffee for nuance.

Flip.

It's spicy but complex.

Just like my guest, Shaun Evans, who made his name do constructing celebrities while eating increasingly spicy chicken wings.

On This is a beautiful, dark, inky stout made with the weapons grade capsule come from Mace, and things were going so well.

Sam, give it a second.

Going to ride with you.

Just get on this bus.

I've been through the spicy food gauntlet.

Many, many times.

And this is a familiar thing where you can almost tell how it's gonna chase you the moment it hits you.

So I'll know a creeper before the creeper creeps.

So this is going to hit you if you don't know what you're looking for.

I think it's great I've been here before your job.

You're not a comfortable job.

You ready to do some park or let's do it already.

But it's up some buildings.

Yeah, I was.

Move this shit aside.

I'm gonna pull out some wicked weapons like this one.

Whoa, whoa.

This thing's called Randall Dogfish had invented this machine.

Basically acts as a catalyst to pull the natural oils off of anything you put in it.

And guess who I contacted for this.

Oh, your pal smoking Ed wall.

I don't even know what he sent me.

I'm pulling these my intestines as I speak.

I smile at Carolina Reaper.

You're looking at over two million Scoville.

That's what that is.

Irresponsible.

I know that We have chocolate boola here.

1.4 million's go bill, and then we have something else that I can't quite put my finger on.

But that's very smoking.

ad to send a mystery bag of, like, whatever.

So let's start adding these peppers, if not the spiciest beer ever made.

Definitely top five.

All right, let's do this.

I want you to tell me what you figure this.

Cheers.

Cheers.

Let's go on this journey.

Stay with me.

Stay with me.

Oh, don't let know that you're afraid I'm not.

It's a hard front.

Okay?

You can't get on top of me smoking at when you gonna learn.

Here's what I would say by far the spiciest beer I've ever had.

I didn't know it was money pours on my face.

But it's just something about the way that beer mashes up with peppers that like I could finish this class, you know?

And I think that maybe you could, too.

It's very hot.

But as we've learned today, and maybe it's coming full circle now with the right beer, you can get on top of it with the right beer.

You can compliment that.

And with the right beer, it's like the perfect 50 50 mix of pain and pleasure.

John, we did it.

We pushed the spicing envelope.

Thank you for being my guinea pig.

Thank you for being part of this.

Congrats.

It is my pleasure, my friend.