Six beer-infused pizzas, plus a beer made with pie in mind.
Sherwood Brewing in Shelby Township, Mich., doesn’t just rely on tomatoes for its pizza sauce; a splash of Sherwood 1492 IPA imbues the red stuff with the citrus and pepper spice of Columbus hops; it’s also loaded with black pepper and jalapeño. Sample it on a slice of the Meat Trio pizza.
National chain Mellow Mushroom is pizza and beer paradise: Innovative pies like the pesto-based Magical Mystery Tour go down deliciously when paired with a house brew or any of the restaurant’s 600 commercial beers.
Piece Brewery & Pizzeria’s wood-fired, thin-crust pies are the perfect canvasses for pairing with its award-winning brews. We like the traditional red sauce pizza piled with feta, roasted red peppers and chicken against brewmaster Jonathan Cutler’s to-die-for Dark-n-Curvy Dunkelweizen.
At Willoughby, Ohio’s Ballantine, the secret’s in the dough: Executive chef Anthony Seminatore uses a mixture of Italian durum flour and Brooklyn Lager to add extra crisp to the pie’s crust.
At Denver’s Hops & Pie, husband-and-wife team Drew and Leah Watson serve eclectic pies with ingredients like skirt steak and black mission fig compote alongside 11 carefully selected taps. Don’t miss Hop & Pie P.A., a beer brewed exclusively for the restaurant by local Strange Brewing, straight-up or fresh off the Cascade-filled hopback.
Since its first commercial beer offering in 1993, Pizza Port has blossomed with four SoCal locations, earned GABF Brewpub of the Year honors and triggered the now iconic Port Brewing and The Lost Abbey. The house specialty is still a beer and a slice: Down an “anti-wimpy” BBQ Bacon Cheeseburger Pizza with a pint of the draft-only Hop Suey Double IPA.
PIZZA PAIRING: Alejandro Brown, head brewer at Seattle’s Big Al Brewing, teamed up with local Tutta Bella Neapolitan Pizzeria’s chef Brian Gojdics to create Tutta Bella Amber, a beer specifically designed to pair with the pizzeria’s pies. “Brian and I sat down with 12 beers and three pizzas and a blank sheet of paper and got to work—“work” being eating pizza, drinking beer and discussing the characteristics of each beer and how they paired with the pizza,” says Brown. “Our minds were wide open when we started, but it became clear that a nice hoppy amber would be perfect.”