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Apr 12, 2008 03:15 PM

The correct beer with pizza?

In a discussion about a Chicago-style pizza on the SF Bay Board a poster wrote ...

"I gave up on in-restaurant Z's a while ago. Besides the likely long wait, their beer selection leaves much to be desired. I think it's sierra nevada or nothing, maybe steam? With all the great beers local, that's just wrong. The right beer with their pizza is much lighter, like a Sudwerk or even Pyramid. Come to think of it, the Asian pilsners - Tsing Dao, Harbin, Singha - are perfect, although sacreligious."

Hmmm ...

I really never considered a good pairing of beer to pizza ... or even wine to tell you the truth.

Do you drink specific brews with certain types of pizza?

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  1. the definitively correct beer or wine is the one you have/like. period.

    although you can never go wrong with Sapporo or Kirin. or Bud.

    3 Replies
    1. re: hill food

      Budweiser is really good if you don't like flavor.

      1. re: Josh

        Generally, I like good, crafty beers. But there is a place in the world for Bud, as well (i.e. on a hot summer day, in the early afternoon, when it's a choice between lemonade or a light-tasting, refreshing, low-alcohol content beer). I think Bud would be perfectly great with pizza... especially if it's something like a "Hawaiian" pizza with sweet pineapple and salty ham / bacon.

        1. re: Josh

          Although I am not a Budweiser drinker, they didn't become the #1 American Brewery overnight. I guess I respect them, even though I don't like them.

      2. I never thought about it but I usually have a pale ale with pizza. I just had some good beer last night that would work well with pizza. Deshutes Inversion IPA.

        1. I suppose it depends on the topping. But in Italy, usually white table wine, slightly "frizzante" (a wee bit bubbly - we aren't talking Prosecco, but many Italian white table wines that have tiny bubbles) or rather light beer.

          Wine is just as normal with pizza as beer, but (usually white) Italian table wine; nothing fancy.

          1. The correct beer w/ a pizza? For a Jersey Pollack like me the answer is obvious: lots!
            Sometimes this site slays me.

            8 Replies
            1. re: Passadumkeg

              I don't think this question is silly. I make my own pizza, and I take care with the ingredients, using organic stoneground flour, good cheese, olive oil and vegetables etc.

              Wine or beer pairings aren't just for the rarest or fanciest of foods; they play a part in the enjoyment of everyday ones.

              1. re: lagatta

                We enjoy making our own pizza too. We have five kids and Fri. used to be like a pizza factory. But we' d save the last pie for us, usually w/ seafood, shrimp, scallops, mussells and/or clams, sometimes a red and sometimes a white 'za. Then we'd ship the horde off to the living room, light the candles, uncork a nice bottle of wine and enjoy our night "out" at a quaint little Italian restaurant, called Pop's.
                The kids are grown now, the youngest finishing his freshman year in college in Amherst, Ma. and we no longer make pizzas. Two will be home for the summer; have to start again. This August will be the first time all 5 will be home in 5 years.
                Enjoy your pizza and wine.

                1. re: Passadumkeg

                  That will be fun! I don't have any children, but my sweetie has a grown daughter. I make pizzas for my friends.

                  1. re: lagatta

                    Go eat some good quality cretan, ployes and boudain for me, but hold the fries w/ gravy!
                    Tres Bon

                    1. re: Passadumkeg

                      Creton et boudin, though I don't really like those things. I think ployés are regional - in particular Acadian, Gaspesian, Lower St-Lawrence - not so much in Montréal. But I see they are a type of buckwheat crêpe and indeed I ate buckwheat crêpes for supper tonight, with ricotta cheese (hey, le côté italien). Nothing to do with pizza though.

                      And while I love frites, I hate sauce.

                      1. re: lagatta

                        I used to eat buckwheat crepe w/ caviar, onion and sour cream in Helsinki.

                        1. re: Passadumkeg

                          I had a nice Malbec with worked..

              2. re: Passadumkeg

                Obvious to me, too! Lots and lots! Although I'll take a Geary's Pale Ale to wash down my pizza if I can get it.