Originally posted by FishBizkit
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 Iím sure you get the idea.
I like this fruit beer and fruit pizza idea a great deal. I love olives, pineapple and avocado on pizza.
For stuff like oily cheese and pepperoni, a bristly hop-forward beer will help cut through the fats.
For deep dish Chicago Style pizza, Iíd lighten up and go with a mini hop bomb <4%. You could pair a fruity barley wine with it -- itís great in your mouth -- but this is not for most people who like their beverages to aid in hydration and digestion.
2/2/2012 4:57:01 PM|