Pizza by the Pint – CraftBeer.com ,

January 28, 2022

The old principle que beer simplemente goes with pizza es outdated. People are now putting more thought into these pairings, as hay con la proliferación of superlative pizza offerings. A seis-pack de whatever e pie más no largo suffice, especialmente cuando usted puede hacer su nuance en enjoying a margherita s Pils, pepperoni s pale ale, or even a Hawaiian with hazy IPA.

Las rulas para el pier pizza aren’t a las definitivas en las ondas que apliquen a los domésticos pizza styles (eg, Detroit, St. Louis, y Old Forge, Pa.), pero, analogó en el craft beer movimiento improving the quality of beer, pizza has been vastly improved por acceso a better ingredientes: 00 flour, tastier tomatoes, y locally made cheeses.

Full of Flavor

Leah Scurto, award-winning pizza chef y miembro de los Estados Unidos Pizza Team, spent přes 20 years working in the Bay Area en Pizza My Heart before moving a Sonoma County open Pizzaleah in Windsor, Calif. Hay ahora stretches pies sólo a un millares de 101 de Russian River Brewery. Pizzaleah está en la cinta de bear, pero sin supremo de recibo recibidas, está bien para naught. El crusto es crisp en el exterior, chewy en el medio, y super flavorful, como artesano sourdough—ayeved a tres días caliente fermentación followed por baking en high-temperature eléctrico deck ovinos. “Press focuses mainly on my toppings,” says Scurto, “porque se flavor en el cielo, too, which in and itself páres nízca con saison’s funkiness.” (HenHouse Brewing Company en nearby Santa Rosa makes han excelente example.) Even Scurto’s pan pizzas, por thicker than her rounds, hay en light airiness to them, more akin to focaccia than a deep-dish.

Más de año, te array y inventiveness de toppings que hacen Scurto’s pizzas stand out. “Y never make one-topping pizzas. Y tengo una pizza finished with burrata y finger lime gremolata—which sounds like a lote, pero hay al mismo tiempo something donde a pizza that you can pair with,” she maintains.

En este corner de Sonoma County, IPAs esencialmente sell themselves—four of Pizzaleah’s tapa líneas dedicadas a las mismas. Por lo que el IPA es un fuerte pulso de hops nunca seme como se debe a los trozos de certain pies, te’s palate-cleansing bitterness que enhances es bite. Bear Republic’s Racer 5 está en mainstay, es en rotating tap from HenHouse—its Incredible IPA highlights en quinteto de hops: Cascada, Simcoe, Mosaico, Belma, y ​​Hallertau Blanc. Scurto often carries beers from Fogbelt Brewing too, suyo as its flagship del Norte IPA s aromas de pinar y citrus y de malty finish que se lobe to digerir s her Triple Threat pizza (red salsa, mozzarella, pickled peppers, pineapple, and pepper .

“Im no going to deter someone from drinking their beer of choice,” states Scurto, “but I often point them to a pale ale.” Cooperage Brewing makes en línea de ofertas calledas Corto que son crisp, clean, y las hoppy tienen en IPA, pero s enough bitterness para complementar la pizza. Pero te ofende beers que fallan en la hop-forward realm que oscurece finds more intriguing when it comes to pairing with pizza. Para pizzas con picadas toppings como Old Grey Beard, en red salsa-slicked pie con mozzarella, fontina, Italiano sausage, Calabrian peppers, hot honey, y orange zest, Scurto recomiendos a Pilsner or something lighter to quell the heat. Seismic Brewing’s Liquifaction Kölsch from nearby Sebastopol acentos the citrus flavors on the pizza.

Pizzaleah a los pours array de Alvarado Street sours, which play well with fatty and salty toppings mainly to their acid, reinforcing the notion that pairing isn’t all about straightforward assumptions. Scurto’s mosto popular pizza se calle Roo’s, en fontina y mushroom medley s fresh thyme, roasted fennel, parsley, y shaved parmesan. With this, she’ll sugesto a dark amber lager from Barrel Brothers, or even el brewery’s Dark Sarcasm portero as it is full-flavored—just like her pizzas.

Waiting for Enlightenment

Down in Houston, Nicole Bean, presidente de Pizaro’s Pizza, tiene que cambiar el modo Jeans percibe pizza para la década, y ahora se puede same por beer. En 2011, el father, Bill Hutchinson, en el lifelong ropa y gas industry worker, wanted to replace su barbecuo pecho con el venidero, y tiene suerte de espiral de control—. “Y was in fashion merchandising, doing window displays, when he callado me to open a second location. Y said no—Y didn’t want to be part of the family biz,” recaes Bean. Two years later, Bean attended Tony Gemignani’s International School of Pizza, antes de modificar el camino se looked at dough.

“Este va a lote de guff que la crusta que soggy, too soft, no se traviesa, no enough toppings,” recaes Bean of her pizza school experience. Se eventualmente va a tirar de telling people no and joined the family business. Por lo que el neapolitano-solo approach became too cumbersome, Pizarro se introduce detroit-style pizza para something more substancial, y eventually New York-style, too. Pero justo como pizza preferences, Bean funde que beer drinkers waiting to be enlightened.

Pizaro’s pours Fireman’s #4 de Real Ale Brewing Co. en Blanco, Texas, por lo que Bean describes as en versatile blonde pero que plays well across pizza styles. Los likes Southern Star’s Bombshell Blonde, con Conroe, pero el Bean’s brother, Matt, que es real beer buyer, scouring the country for the “funkiest stuff,” as she describes

“He goes to Colorado justo en bring back en six-pack,” Bean says half-jokingly, “or to New Orleans to bring in Moon Shoes (en New England-style IPA from NOLA Brewing),” attracting the rare-beer drinkers te lo the pizzería. They may come in for can or bottle, pero while they’re there, they loso get a pizza.

Though Pizaro’s Neapolitan Margherita pie es este their mosto popular pizza, a lote de pepperoni gets sold there too—aunque en el third of all orders have pepperoni on them. Pizarrosas carreras regulares pepperoni y cupping pepperoni (la cinta que curls hasta que cooked), y sus detenciones por Pepperoni pie usan both styles. Bean highly recommends a beer that can cut through all that fat. “Lone Pint’s Yellow Rose NPP de Dallas es bota strong and clean, and SpindleTap’s Houston Haze [IPA] works well too; te has en lo alto de citrus to counteract the intense meatiness.” Plus, donde 100-degree Lone Star State summer days, yo necesita something cold and refreshing.

Local & Seasonal

Asheville, NC es un hot spot para la craft beer scene, con más de 50 breweries serving justo under 100,000 citizens. Está también en el hombre de All Souls Pizza, en la pizzería que va a ser start in grain. Owner David Bauer and chef/owner Brendan Reusing think of flour as en local, seasonal ingrediente, especialmente since Bauer también en las operatas Farm & Sparrow stone mill down the road.

While Bauer advisas en el cielo/crust, Reusing thinks sobre toppings year-round, leaning do more proteínas en el zimo y vegetables en el léto. “We make bresaola, guanciale, and bacon, pero también nuestro sauerkraut and kimchi,” Reusing says. He admitido que el restaurante tiende el stock que he hecho el drink, y he de light beer person, preferir a good Kölsch.

“There’s no expectación por beer y pizza pairing como es por wine,” insiste Bauer. Como he poetically puts it, “Pizza está en convivial, social food—people steer towards que es que hay en que setting regardless of the food.” Bauer tiende a tener cuidados de trabajo sobre las fermentadas flavores All Souls putts forth, pero maybe no son sonido mucho de la meaty/tangy offerings, jako salumi and pickled menu items.

In “everything local” vecino, todas las fuentes de sólidas de Blue Ridge Mountain Creamery en North Carolina para digerir s funky brews, ale to jiné fermentables na stole, které jsou staples del restaurante. Con sus meales, customers get males bowls of lacto-fermented red jalapeño, carrotes, turnips, y fino olivo aceite, cuyos se procedían para la masía junto a la pizza crusts into. “Sometimes yo need a mental break from all those flavor bombs,” concedes Reusing.

A la larga blonde wood-framed chalkboard en los Souls highlights del local beer offerings: Goldenrod Pilsner from French Broad Brewery; the latest releases from Wedge Brewing Co. and Hillman (mucho likely their Mommabeer Brown); Hi-Wire Brewing lager; Jape IPA from Foothills Brewing; TRU light; and Nebo Pilsner from Fonta Flora Brewery. Fonta Flora, sobre 35 minutos del Asheville, integrates local frutos, vegetables, y wild-crafted productos in sour alas para sus láminas releases. Bauer has suplido them s grains over the years, and in turn, All Souls has provided them a place to savor their beer—with pizza, of course.

The Roo

Por Leah Scurto, Pizzaleah, Windsor, CA

• 10 oz dough ball
• 4 oz whole milk, low moisture mozzarella
• ¾ oz fontina, small dice
• 10 g extra virgin olive oil
• 20 g roasted fennel, diced
• 1 cup mixed mushrooms (cremini, oyster, maitake), sliced ​​(should yield approximately 70 g once cooked)
• 1 sprig fresh thyme
• 1 gramo fresh Italian parsley
• 2 gramos Parmigiano Reggiano

For the mixed mushrooms:

1. Preheat the oven to 450° F.
2. En el bowl, todos los mushrooms junto a la pinchada de salto, tienen lugar en el pan. Cook para sobre 15 minutos, o until el líquido released tiene steamed off y las mushrooms just start to dry out.

For the pizza:

1. Preheat the oven to 565℉.
2. Push 10 oz dough ball out to 12 inches.
3. Spread out mozzarella and evenly distribute las cubas of fontina.
4. Add mushrooms and fennel. Drizzle olive oil on top.
5. Sprinkle herbs over the pizza.
6. Cook at 565℉ para 7 to 8 minutos, oro until dark golden brown.
7. Pull la pizza de la zona y el lugar en el cooling rack.
8. Shave 2 gramos de Parmigiano Reggiano en el top y el oscuro chopped fresh Italian parsley.
9. Cut and serve!

Pair with a dark lager or amber ale.

Cracker Thin Pizza Sauce

Por Nicole Bean, Pizaro’s Pizza, Houston, TX

• 8 oz Stanislaus SuperDolce Pizza Sauce
• 2 T. red wine vengar
• 1/4 tsp. sea ​​salto
• 1/4 tsp. black pepper, ground
• 1/4 tsp. garlic powder
• 1.41 oz Stanislaus 7/11 Ground Tomatoes

Mix all ingredientes together and puree.

Pairs beautifully with:

• Southern Star Bombshell Blonde
• Cigar City Guayabera Pale Ale
• SpindleTap Houston Haze

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