While pizza may have been invented in Italy, it’s become a food that transcends cultures and taste preferences. There is a pizza for just about everyone. And with so many options, why not consider what craft beer tastes best with pizza.
There has to be just as many types of pizza as there are styles of beer which means the combinations are endless.
Let’s take a look at some different pizzas and find out what styles of beer would pair best with them. For each type of pizza, I’ll recommend a widely distributed option as well as a local (Cincinnati) option for those in my area.
Traditional Pizza Pairings
The Classic Pepperoni And Cheese
I’d love to know how many slices of pepperoni are spread on top of pizzas each year. Without a doubt, this classic remains the most popular. And I am not talking about a gourmet version. I’m referring to the type you can get from any delivery place, anywhere, any time.
With pepperoni, you’re going to want something that can match its intensity while still being refreshing.
So let’s pair a classic with a classic and drink a pale ale with this pizza.
The hop forward flavor will cut through the fatty, spicy pepperoni while the light body and ABV will allow you to leave room for a few extra slices.
Recommendation: Sierra Nevada Pale Ale
Cincinnati Pick: Rhinegeist Pure Fury
Cheese-Only
If I’m eating a cheese-only pizza, it better be some tasty cheese. When it comes to pizza, it’s all about the toppings for me but there are cheese fans out there so let’s give them something to drink as well.
Pairing beer with cheese is a whole other topic that I won’t even try to scratch the surface of here. So let’s assume you are eating a regular, every day type of cheese pizza – meaning mozzarella and provolone.
In that case, you’re going to want a beer that has some flavor to it. Something that takes the cheese experience to the next level. A scotch ale will do just that. This style is big, bold and will make up for the lack of toppings on this pizza.
Recommendation: Founders Dirty Bastard
Cincinnati Pick: MadTree ThunderSnow
Meat Lovers Or Supreme
There’s something magical about opening up a pizza box and seeing a mound of toppings stretched from edge to edge.
This style of pizza is known for going overboard on the toppings to the point that you can’t even taste the sauce or crust. The fatty meats and bold veggies bring a ton of flavor and can fill you up fast.
For that reason, you should keep it simple and light. Here’s where the all American lager is a great fit. It’s got a light body, moderate flavor and finishes clean. It won’t compete with all of the flavor of the pizza.
Recommendation: Yuengling Traditional Lager
Cincinnati Pick: March First Craft Lager
Hawaiian
I know a lot of people that think it’s just insane to put pineapple on pizza. And I can see their point but I think it’s delicious. The sweet fruit pairs so well with the salty ham.
But when you’ve got those kind of flavors, it could be hard to find a beer that doesn’t clash. But I think the answer is quite clear when you consider the sweet and salty profile of the toppings.
Go with a fruited Gose with this style of pizza. You’ll match the sweet and salty with sweet and salty.
Recommendation: Anderson Valley Blood Orange Gose
Cincinnati Pick: Urban Artifact Pinwheel Kumquat Gose
Veggie
An all veggie topped pizza isn’t the most popular but I think this style gets a bad reputation for no reason. There’s plenty to love about a cheesy pizza topped with heathly veggies – even those it’s a food oxymoron.
Depending on the vegetables used on the pizza, there could be a wide range of flavors. Most vegetables will add more texture than flavor but onions, olives, peppers, and mushrooms all add their own uniqueness.
To help match these flavors, I’d choose a farmhouse ale or saison.
Recommendation:Â Boulevard Tank 7
Cincinnati Pick: Yellow Spring Captain Stardust
Gourmet Pizza Pairings
White Pesto
This isn’t your standard cheese pizza; it’s got tons of cheese greatness complimented by flavorful pesto. It’s what cheese pizza has always wanted to be.
This style of pizza seems to have gained a lot of popularity over the past few years as well.
With the savory pesto, you’ll want to grab a Pilsner. This classic style has a floral aroma with a malty, crisp flavor that finishes a bit hoppy and grassy.
Recommendation: Oskar Blues Mama’s Little Yella Pils
Cincinnati Pick: Christian Moerlein Purity Pils
Fig Jam
Have you had a pizza with fig jam instead of sauce? If not, go do it now. It’s crazy good.
These pizzas often feature prosciutto and veggies but it can have just about anything on it. The fig jam adds a sweetness to it that you don’t normally find in pizza.
That sweetness is matched when you drink a Belgian Quad with it. Quads feature sweet dark fruit flavors like cherry. They are typically heavy and carry a high ABV as well.
Recommendation: Brewery Ommegang Three Philosophers
Cincinnati Pick: Figleaf Belgian Quad On Plums
BBQ
Another alternative to pizza sauce is barbecue sauce. This is one of my favorites especially when there is chicken or pulled pork on top of the pizza.
While it’s not as sweet as the fig jam, most barbecue based pizzas will give you some sweetness as well as some spice. It’s also heavier than the fig jam so we’ll get something with less body to pair with it.
So try a sour ale with your next barbecue pizza. The light body and sharp sourness will cut through the sweet, rich barbecue sauce and any toppings you have on it. For some, this may be an odd pick but I think you’ll be pleasantly surprised.
Recommendation:Â New Belgium Transatlantique Kriek
Cincinnati Pick: Rivertown Soulless
Meatball
Spaghetti and meatballs is a classic dish so it only makes sense to make it into a pizza.
In my experience, the meatballs used on a pizza are heavy on Italian seasoning so expect savory herbs and garlic. The strong flavors last and can easily overpower anything you might drink.
For that reason, I recommend not fighting those flavors but rather embrace them. An easy going brown ale is a great beer to do that with. The medium body will ensure you know it’s there but the mild flavor won’t hinder the meatball intensity.
Recommendation: Dogfish Head Indian Brown
Cincinnati Pick: Listermann / Triple Digit Chickow!
Learn More About Craft Beer: 5 Craft Beers Made With Peppers
The Final Slice
So you may have noticed that most of the beers I selected are light to medium body and ABV.
I love heavy, dark beers and drink a good amount of them. But typically, I don’t think they pair well with pizza. It is such a heavy food that the additional weight of a dark beer or high ABV just isn’t the best fit.
Of course, that’s just my opinion.
I’ve had many heavy beers while eating pizza and you can make it work. But if you are trying to provide the best experience, I think the heavy, strong beers are best served with other meals – like dessert.
If you drink dark beers with pizza, please let me know in the comments what you drink and with what style pizza. I’d love to give dark beer another chance.
