Beer and Pizza

For what it’s worth:
I a couple times experienced pizza at Pizza Port Solana with at least one pitcher of Lou P Lin with a friend, and although the pizza was good considering, it was an experience I’ll never forget.

Originally posted by gopher
If you’re Mid Atlantic, try the EVO ESB.

You caught a fish.

Lots of good ideas here. I like voodoo pilzilla with pizza.

High Gravity Malt Liquor

The consensus here seems to be to go for lighter, drier, lower gravity, and I would tend to agree; those are the styles that go quite well with pizza. Pilsner, kolsch, wheat, saison, Belgian ale (abbey single)...all are great with pizza. As 3fourths states, do something to set yourself apart from other bars and restaurants. Depending on your location, it might be very easy for you to showcase a lot of different local product. I can’t tell you how frustrating it is to walk into a bar in a state like CO and see nothing but Odell, Avery, Oskar Blues and New Belgium on tap. Really? More and more smaller breweries opening around here everyday and all you do is showcase the big four that have been around forever? Show your customers that you are not only serious about beer, but that you are also serious about providing product that is fresh, locally produced, etc.

Aecht Schlenkerla Helles Lagerbier

i would say a good but not too expensive blond ale ... between 5% and 8% ABV ...
Pizza has allot of flavour and if you then put up an amazing / extreme brew against it , it kinda destroyes the actuall aesome flavour of the beer , and i think that’s a pitty for the beer itself ...
I myself actually don’t drink beer with pizza but if do i like a more hoppy blond ale or ipa ...

Pizza is hardly a homogenuous food item, the beer that suits one pie could be totally wrong for one with different flavors. I like dead guy ale with a hand tossed veggie pizza, I think you need to specify the pizza before suggesting a specific beer

This beer is perfect with pizza
http://www.ratebeer.com/beer/sainte-colombe-biere-ambree/39635/

For pizza, any pale, pils, ale, etc goes well. You may also want to consider working some specialty beers in with specific doughs. The beer yeast, pizza yeast flavor paring is a natural. How about something like a raspberry wheat in the dough paired with duck, basil, pineapple, red pepper pizza. Or a nice herby walt wit in the dough of a goat cheese & roasted pepper pizza. Those are a bit "specialty", but I’m sure you get the idea.