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Back in college, which beer you had with your pizza probably wasn’t top of mind — and whatever was handy likely did the trick. “It’s the carbonation that makes it work so well,” explains Paul Giannone, the owner of Paulie Gee’s and Paulie Gee’s Slice Shop, and a longtime member of what he calls “the pizza community.” The bubbles help cut through the cheese, he adds.
But like much in post-college life, there are more sophisticated ways to go about this iconic culinary combo. Pairing the two staples together perfectly requires some thought. “The hard thing with pizza is that pizza can be so many different things,” explains Mike Amidei, the East Coast director of operations for the much-celebrated pizzeria Roberta’s and former beverage manager at beer destination Tørst. “That's what makes it great as a food, but what makes it confusing for people to pair.”
To help with your next pizza party (or lowkey night in), we spoke to Giannone, Amidei, and Certified Cicerone (think: sommelier of beer) Anne Becerra to find out the best beer and pizza pairings.
When You Want a New York Slice
The most basic of pizza varieties, a slice “can go so many different ways. It’s almost a blank canvas. It goes well with so many different styles [of beer],” says Becerra. She remains open minded about what beer to pair it with, but her go-to is an amber lager or a Vienna-style lager, which are crisp, refreshing, and have a nutty sweetness. Even an Abita Amber or Sam Adams Boston Lager would work, she adds.
Amidei also likes a slightly sweet lager like an Oktoberfest beer with a slice to balance the acidity of the tomato sauce or a German style pilsner like one from Rothaus. There’s a “nice carbonation, which scrubs your palate a bit,” he says, so you’re ready to go back for another bite — all while not adding too much flavor to the party.
For a Meaty Pie
When it comes to pairing beer with food, you don’t need a whole new vocabulary, says Becerra. She recommends thinking about the pairings in culinary terms. “If I have something really spicy, what would I want to set that off?” she asks. “Maybe a beer with a little bit of sweetness.” With a meaty pie, you’re looking to balance the richness, but also complement the caramelization on the meat — whether it’s Italian sausage that’s been lightly singed or slices of pepperoni. Look for something like a Schwarzbier, a black lager that’s low in alcohol and has “roasty-toasty” notes, she says, while still remaining crisp and dry.
Often the meat on pizzas is spicy, adds Amidei, so he pairs these pies with something hoppy like an IPA, which can have floral and citrus-y notes and some bitterness that cuts through the spice and the fattiness of the meat.
White, Light, and Bright
If your pie has a white sauce base, Amidei notes: “Something like a Saison would be a great place to look.” A type of farmhouse ale, Saison’s peppery note pairs particularly well with cheese.
Using Becerra’s culinary terms approach, she recommends keeping a cheese plate in mind here. “If the pie focuses less on garlic and more on creamy ricotta, you can veer a little more into the dessert category with a soft fruit beer like Blanche de Liege Rosé. This kind of takes on a fresh cheese with jam vibe that can be really interesting and yummy.”
Some Parting Wisdom
Don’t wait for the next time you order pizza to try out some new beers. Sip on some flights at a taproom or a beer bar. “Taste things, try stuff, ask questions. Don't be afraid if you don't know the vocabulary,” says Becerra. It will help you get to know what’s out there and what you like, putting you in a better place for the next time you’re deciding which beer to enjoy with your pizza.
And, all of the experts agree that the ideal pizza and beer pairing is also a matter of personal taste. “No matter which beer you like, that’s the one to have your pizza with,” Giannone declares. Amidei adds: “At the end of the day, people that are heavy into this kind of thing will always be overly restrictive, and say: ‘You should never do this or this.’ But, I'm a firm believer in: Drink what you want with what you want.”
PHOTO CREDIT:
Photographer: Paul Quitoriano
Food Stylist: Mieko Takahashi
Art Direction: Sarah Ceniceros Gomez
