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The Science behind Bud and Burgers

07-10-2015

Legendary chef David Chang has always been a fan of the bud and burger combo.

 

“Both burgers and beer are experiencing a renaissance of sorts.” said David Chang, who is well-known for elevating classic dishes, and for his love of lagers. “I love that there’s nothing pretentious about the combination – it just works. A full-flavored lager brings out the taste of a savory burger.” – Anheuser-Busch

 

 

Chang is 100 percent correct that a full-flavored lager can bring out the taste of a savory burger. Alcohol, and beer specifically, work in magical, chemical ways to heighten the foodie experience. Through evaporation, molecular bonding  and penetration the beer is able to maximize the flavor potential of dishes, especially meat options like the classic American burger.

 

Aroma plays a key part in taste. Alcohol is a volatile chemical and it is this volatility effect that makes the aroma of beer so pungent. When used in food, the alcoholic molecules bond with water and fat molecules before they evaporate and, in doing so, helps to convey the smell of an especially juicy burger to our nose, making our mouths water and resulting in an enhanced flavor experience.

 

The same molecular bonding is key for bridging flavor gaps. Fat and water molecules that bond to alcohol molecules are able to not only enhance the aroma of the food but assist in creating more flavor by bridging those gaps.

 

Bonding with fat soluble molecules also creates the perfect situation for these flavor components to be carried into the meat for optimum seasoning. Additionally, alcohol is able to penetrate meat much better than other liquid marinade options, further increasing the opportunity for maximum flavor.

 

For a stellar bud braised burger, check out this recipe that incorporates onions into the mix for a savory bud and burger experience.

 

 

Sources

Cooking with Alcohol The Kitchn.

Alcohol's Role in Cooking. Fine Cooking. 

 

This Bud's for Burgers

04-24-2015

America’s number one full-flavored lager has finally found their tastiest partner in the burger. The savory, complex and rich burger is matched by the full-flavored Budweiser that serves as a refreshment and palate cleanser between bites.

 

 

In collaboration with Chef David Chang, Budweiser is challenging all grillers out there to participate in a nation-wide best burger competition to find the Champion of Bud and Burgers, who will then go on to compete on the United State of Burgers competition. With $100,00 on the line, amateur burger chefs are lining up to take part in the “United States of Burgers” cooking competition that will air on the Esquire Network. The six-episode series will air over the summer and will culminate with the crowning of the perfect burger to pair with Budweiser.

 

With competitions firing up across the country, we too can participate in Michigan with this featured Bud and Burger recipe. To start, try out this Budweiser Backyard Burger recipe from Chef Hubert Keller and featured on Good Morning America. Follow along online through the Budweiser Facebook and Twitter and use the hashtag #BudandBurgers to show off your own beer and burger pairing skills.

 

 

Ingredients

  • For the shallot jam:
  • 2 tablespoons Olive oil
  • 2 cups Shallots, finely chopped
  • 1 ?? teaspoon Fresh thyme, finely chopped
  • ?? cup Budweiser
  • ?? cup Sugar
  • 2 tablespoons Aged balsamic vinegar
  • Salt and freshly ground pepper
  • For the burger:
  • 2 pounds Coarsely ground chuck, chilled
  • 2 tablespoons Olive oil
  • 1 bunch Fresh spinach, stemmed
  • 4 Onion buns or ciabatta buns
  • 4 ounces Crumbled blue cheese at room temperature
  • 8 tablespoons Caramelized Budweiser shallot jam (see recipe below)
  • 4 Leaves of butter lettuce
  • 1 Large ripe tomato, cut into 4 thick slices
  • 8 slices Crisp apple smoked bacon (optional)
  • Salt and freshly ground pepper

 

Cooking Directions

 

For the shallot jam:

In a skillet over medium heat, add olive oil and heat until hot. Add the shallots, stir, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the shallots are light gold and have thoroughly melted. Deglaze with the beer and add the thyme. Stir often towards the end of cooking to make sure the shallots do not stick and all the beer is reduced to almost dry. Set aside.

 

While the shallots are cooking, in a small saucepan, melt the sugar with about 1 tablespoon water over medium-high heat. Stir until sugar is dissolved. Cook at a boil, uncovered and without stirring, until the sugar caramelizes to a medium amber color, about 5 minutes. Remove the pan from the heat and add the vinegar. The mixture will foam and spit, so stand back to avoid being spattered. Return the pan to low heat, and stir until the caramel has melted.

 

Scrape the shallots into the caramel and stir well. Remove to a bowl, cover, and set aside to cool. Taste for seasoning, and adjust with salt and pepper.

 

Refrigerate the jam in a covered container for several days or longer. It may also be frozen. Bring to room temperature before using.

 

For the burger:

For the burgers, shape the meat into 4 evenly-sized patties about 1 inch thick. Handle lightly to keep the texture light and juicy. The burgers can be shaped and refrigerated, covered, for several hours.

When ready to cook, heat one tablespoon olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.

 

Cook the burgers in the skillet, turning once or twice, 7 to 10 minutes for medium-rare. Do not press down on the patties. With a large spoon, baste the burgers several times with the fat in the pan. (You can also preheat the oven to 450?? F and cook the burgers on top of the stove until they are brown on both sides, and then finish them in the oven.) To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.

 

While the burgers are searing, heat up one tablespoon olive oil in a skillet over high heat, and cook the spinach stirring occasionally. Season with salt and pepper. Saut?? until the leaves are wilted but bright green about 3 minutes. Keep warm.

 

Toast the buns in a toaster oven or on the outer perimeter of the grill rack until golden brown

For the last minute of cooking, display the blue cheese over each burger to melt lightly. Then top the cheese with the warmed up shallot jam. Top the shallots with the spinach. Then remove to a warm platter, keep warm, and let rest several minutes before serving

 

To assemble the burgers, divide the butter lettuce leaves between the buns and top with the tomatoes. Add the burgers and the bacon on top of each. Cover with the bun tops. Serve immediately with remaining shallot jam.

St. Patrick's Day Beer and Food Pairings

03-11-2015

The countdown is on for St. Patrick’s Day. Now is the time to prep for a singularly excellent day celebrating your Irish pride (regardless whether you’re Irish for a day or life). Keep in the theme for the day by enjoying delicacies from the Green Isle paired with these excellent beers for a day filled with cheer.

 

 

Murphy’s Dry Irish Stout Paired with Shepherd’s Pie

The original rebel stout’s roasted malt flavor holds up well against the hearty shepherd’s pie. The stout’s relatively light body serves as a contrasting note to the heavy meal.

 

Rochester Mills Beer Co. Rochester Red Paired with Corned Beef and Cabbage

The caramel and roasted malt notes in the red ale perfectly match this meaty dish that is a favorite for the holiday. Additionally, the underlying bitterness and crisp finish help as a refresher between bites of this salty dish.

 

Boddington’s Pub Ale Paired with Irish Soda Bread

This English-style pub ale’s creamy head and mouthfeel create the perfect contrasting accompaniment to the dense and dry profile of Irish Soda Bread. It’s clean and simple flavor, with a touch of sweetness, helps bring out the bread’s character while cleansing the palate between bites.

 

 

Magner’s Irish Cider Paired with Shortbread

Crisp, tart and, overall, refreshing Magner’s Irish Cider cleanly cuts through the buttery body of shortbread while adding to the light sweetness of the biscuit.

 

Super Bowl Pairing: Chips and Beer

01-28-2015

Play matchmaker with your favorite potato chip and brew with this handy guide to potato chips and beer pairings, just in time for the Super Bowl. 

 

Let the Super Bowl snacking begin! 

 

Beer and Cheese Pairing [Infographic]

01-20-2015

Forget peanut butter and jelly, beer and cheese are the ultimate food pairing. 

To celebrate #NationalCheeseLoversDay make a toast with a swig of your preferred beer choice and a bite out of that beloved chunk of cheese. Optimum pairings can be discovered using this handy infographic that acts like a trail to ultimate tasty paradise.

 

 

 

Happy Belgium Day! Let's eat some waffles

07-21-2014

The World Cup is finally over and hopefully we’ve healed somewhat from the USA V. Belgium game. Now we can return to our normal Belgium loving selves and celebrate National Belgium Day by whipping up some beery Belgium waffles.

 

 

 

Stella Artois takes what could be some basic and bland waffles to a whole new yeasty level. Thanks to its light body, clean malty body and crisp finish it doesn’t turn breakfast into a boozed out session. Instead, the addition of a cup of beer adds depth and body to the simple dish. The yeast and malt do wonders for the quick bread while the alcohol is cooked out and lets the flavors meld together and shine on their own. Pairing it with a Stella Artois ensures a perfect complementary pairing for the meal. Thanks to Serious Eats for a delish recipe and foodporn.

 

 

 

Ingredients

 

  • 2 ¼ cups flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 1 ¼ tsp baking soda
  • 2 tsp sugar
  • 5 T butter
  • 1 ½ tsp vanilla
  • ¾ cup milk
  • 1 cup Stella Artois Lager
  • 2 eggs

 

 

Directions

1. Whisk together dry ingredients.

 

2. In a medium pot melt butter then add milk and beer. Heat until warm.  Remove from heat.

 

3. In another bowl whisk eggs and vanilla together. Pour warm milk and beer mixture into the bowl. Mix eggs and beer and milk mixture well.

 

4. Pour wet ingredients into a well formed in the dry ingredients bowl. Whisk until smooth.

Pour into greased waffle maker. Cook until perfectly brown.

 

 

 

Served best with a nice side of bacon, a dollop of butter, dripping with maple syrup and a perfectly poured chalice of Stella Artois. Gezonheid!

 

 

 

Stella Artois Beer Battered Fish

07-15-2014

Apparently polar vortexes are possible during the summertime, which probably means we should all start preparing for hibernation by consuming as many calories as possible. It’s the smart thing to do. Beer battered chips and fish is just the dish to do the trick. The fish still lends a summery aspect to the dish while the beer provides crispiness to the batter.  A light lager, such as Stella Artois, works best in a beer batter for all your frying needs. The beer adds three major components to your batter – carbonation, alcohol and foam – all of which ensure a light a crispy crust for a better batter.  This recipe for beer battered fish and garlic lemon aioli from Something Savory is great for whipping up a simple meal. Don’t forget the chips and a Stella Artois for a perfect pairing.

 

 

 

Beer Batter Recipe

  • 1 12 ounce bottle of Stella Artois
  • 2 cups flour
  • Seasonings to taste. I really like a bit of paprika, pepper and salt mixed up together.
  • 1 tsp. baking powder
  • Whitefish filets

 

Directions

Whisk beer batter ingredients together in bowl and then let chill for 15 minutes. Next, heat up about an inch of oil in a pan. You will know it is ready when a bit of batter crisps up when dropped in the oil. Dip whitefish filets into batter then lay down in oil. Cook until golden then flip sides and repeat. Once it’s done cooking, place on paper towel to soak up access oil. Serve with a slice of lemon, garlic lemon aioli (recipe below), chips and a Stella Artois or four.

 

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Garlic Lemon Aioli Recipe

  • ½ cup mayonnaise
  • 2 garlic cloves, minced
  • 1 T lemon juice
  • 1 T olive oil
  • ½ tsp. lemon zest
  • Salt, pepper, thyme and parsley to taste.

Mix all ingredient together and serve on side of beer batter fish.

Budweiser Beer Bread

05-14-2014

In the food world, Bread and beer could be cousins. Both are works of scientific art that turn sugar into an agent of change – either creating alcohol or carbon dioxide. Whichever process is undertaken the result can be quite delicious. Some very smart people considered the similarities between the two goods and combined them together to create an even tastier edible. Beer bread creates the perfect gluten on gluten pairing. Try it out with an incredibly simple recipe from Half Baked Harvest that uses only 5 ingredients, including a bottle of Budweiser, for a dish that highlights how fantastic a classic like Budweiser or bread can be – especially when paired together.

 

 

5 Ingredient Budweiser Beer Bread Recipe

 

3 c. flour

4 1/2 tsp. baking powder

¼ c. brown sugar, loosely packed

12 ounces Budweiser

½ tsp. salt

 

 

Directions

Prep for baking by preheating the oven to 375 degrees and greasing a 9.5 loaf pan. Combine the flour, brown sugar, baking powder and a pinch of salt into a mixing bowl. Pour in the beer and stir with a mixing spoon until just combined. Pour the batter into the loaf pan. Bake for 45-55 minutes or until the top of the bread is lightly browned and the middle is set. Allow to sit for 15 minutes then dig in. Pop the top off a cold Bud and slice into the warm bread for a perfect pairing.

Tacos and Beer Pairing

05-05-2014

 

Cinco de Mayo is upon us, which means its time to celebrate Taco Tuesday a day early and get down on some taco and beer pairings.  

 
First, let's set the stage for this pairing. These tacos are all hypothetically topped with the basic toppings cilantro, onion and lime trio while each taco begins with on a double layer of warm corn tortilla. With those staples on each taco, the focus is on the featured meats flavor for creating a perfect beer pairing. 
 
Carnitas Tacos and New Belgium Fat Tire
 
Carnitas are pig parts braised then pan fried for a crispy, tender combination. New Belgium Fat Tire is an amber ale with a toasted malty sweetness that complements the carmelized meat. The malts are balanced out by a bitter hop edge, which stands up appropriately to the dish's spice while cutting through the fattiness.
 
Barbacoa Tacos and Stone Brewing Co. Sublimely Self-Righteous Black IPA
 
Barbacoa, form of barbecue meat that typically is shredded beef slow-cooked with magic to taste delicious has layers of dark, meaty, smoky and sweet flavors. These tacos demand a brew with the same level of complexity and intense flavor, which is where Sublimely Self-Righteous Black IPA from Stone Brewing Co. comes into play. The black ale's rich malty flavor is what first reaches the tongue and serves as an accessory to the smoked, rich meat. The bold Northwestern hops provide a whammy of bitterness that cleanly slices through the meat's richness and accentuates the bright lime citrus. 
 
Chicken Tacos and Blue Point Toasted Lager 
 
Toasted Lager from Blue Point Brewing Co.  matches the flavor strength of chicken tacos by providing a lightly toasted maltiness that blends nicely with the grilled chicken flavor while allowing the bright zest of lime to come to the forefront. The smooth lager finish creates a crisp refresher sip between bites that calms any residual spice left on the palate. 
 
Fish Tacos and Oskar Blues Mama's Little Yella Pils 
 
The light and delicate flavors found in fish tacos are enhanced by a light pilsner such as Oskar Blues Mama's Little Yella Pils. Brewed with pale and German malts for a mild base, which is then accented by Saaz hops, Mama's is a mild beer meant to be paired with light and citrusy fish tacos. 
 
 
 
 

Hot Dogs and Beer Food Pairing

03-25-2014

Hot Dogs and Beer Pairing

Opening Day is around the corner! This is great news for all the baseball fans out there and for people like me who love a great excuse to eat more hot dogs. Plus, thanks to the efforts of Budweiser and all those signatures there is officially a petition out there to make Opening Day a national holiday, which means you should most definitely eat another hot dog in celebration.

 

 

Baseball and hot dogs…the only thing missing is the beer. But not for long when so many styles can pair up with ultimate dogs out there. Beer and hot dogs and baseball are the ultimate pairing. Don’t believe me? Try out these then see what you think.

 

Chili Dog with Arcadia Whitsun

Let the full chili experience takeover with this hotdog while sipping on a Whitsun from Arcadia Ales. The wheat ale will add a light citrus note while the carbonation serves as a palette cleanser.

 

Chicago Dog with Stella Artois

A beef frank topped with yellow mustard, onions, pickle relish, tomatoes, pepper and celery salt and stuffed onto a poppy seed bun needs to take center stage. Let it by pairing it with a light lager that serves as a refresher between bites.

 

New Yorker with Sam Adams Summer Ale

Spicy brown mustard and sauerkraut are balanced out with the light-bodied summer ale from Sam Adams. A bit of pepper spice and hops balance out the full flavors while the hint of lemon peel adds a brightening component.

 

Bacon Cheese dog with Perrin Brewing IPA

Meat meets meat in this dog covered in cheese and topped with bacon crumbles. The classic American-style IPA from Perrin Brewing boasts enough bitter hops to cut through the cheesiness to balance out the smoked bacon.

St. Patrick's Day Food and Beer Pairing

03-14-2014

St. Patrick’s Day Pairing: Murphy’s Stout and Corned Beef with Cabbage

 

Nothing says St. Patrick’s Day quite like beef and beer, the food and succor of our (honorary or real) ancestors.

 

 

The beer is Murphy’s Irish Stout and the beef is corned beef served up with cabbage. Why do these two go so well together? Well, there’s the historical side of it and then there’s the flavorful aspect, as well.

 

A great way to start off in creating complementary dishes is to create dishes with ingredients that are sourced from the same region. Grown from the same dirt and acclimated to the same environment, these food items often are mutually complementary. Although corned beef and cabbage may not be considered a completely traditional Irish meal (at least according to articles like this), Murphy’s Stout is known as the rebel stout throughout Ireland. The beer has been a part of Irish culture since 1856 when the Murphy family first started brewing up the liquid. Now, the Irish stout and the American-Irish dish are both synonymous with St. Patrick ’s Day.

 

Murphy’s shows off the characteristics a true Irish stout with its creamy head and rich black color that is chock full of roasted malt flavor. Available on nitro, it has a light-bodied mouthfeel with little to no carbonation and finishes on a chalky, dry note. These characteristics make it the perfect accompaniment to corned beef and cabbage. The thin mouthfeel of the Irish stout matches the light texture and flavor component of the steamed vegetables. The main attraction – the salty meat – is counterbalanced by the acrid roasted malt flavor and dry finish from the stout. Together, there’s a feast to be had for St. Patrick’s Day.

Stella Food Pairing: Herbed Lamb Chops

02-12-2014

Stella Artois Valentine's Day Pairing

 

 

For some, a heart-shaped box of chocolates is good enough to show your love on Valentine’s Day. But to go the extra step, beer is needed to seal the deal in have a special valentine. Coincidentally, beer also makes the perfect substitute for an actual Valentine.

Whatever the case, to make the night special  you can turn to Stella Artois and show up with a pair of bottles, a couple of chalices and a box of chocolates. Better yet, try out the following recipe that cooks with beer to create a beery themed Valentines.

 

Herbed Lamb Chops

 

Directions

  • Remove the lamb from the fridge 1 hour before you plan to cook it.

    TIP: bringing meat to room temperature allows for even cooking. If the meat is cold when you cook it, the outside will be overdone by the time the inside is cooked.
  • Using a mortar and pestle, pound garlic with ¾ teaspoon salt.
  • Add several grinds of pepper, rosemary, and lemon zest and 2 tablespoons olive oil.
  • Slice your lamb into chops, like so.                                  
  • Rub this mixture on both sides of the lamb chops, place in a glass bowl.
  • Let the lamb marinate in fridge for several hours, or overnight.
  • eat a large cast-iron skillet or griddle over high heat for 2 minutes. Swirl in 2 tablespoons olive oil. Sear the lamb for 2 minutes on each side. (Do this step in batches).

 

  • Mint Herb Sauce (Optional)

    In a food processor fitted with a metal blade, pulse to combine mint, scallions, lemon zest and juice, ½ teaspoon salt, and a few grinds of black pepper.

    While the blade is spinning, drizzle in the olive oil.

    Taste for seasoning.

Serve the lamb alongside your mint-herb sauce. It  pairs perfectly with Stella Artois and a candle lit dinner.

Nachos and Beer: Super Bowl Pairing

01-31-2014

Nachos and Beer: Your Super Bowl Pairing

As the Super Bowl approaches there is only one thing on my mind – nachos. Maybe it’s multiple types available or maybe it’s the cheese. Whatever the cause, nachos are the ultimate Super Bowl snack. This crispy, cheesey, spicy and salty snack requires a beverage that will be its equal in taste and overall awesomeness. The nachos require a beer (or three) that pairs perfectly with the dish. Depending on personal nacho preferences, here is a list of beer styles and brands to pair with the ultimate Super Bowl snack.

 

 

Classic Cheese Nachos with Jalapenos and Salsa

Pairing: Pale Lagers (Stella Artois, Oskar Blues Mama’s Little Yella Pils)

Gooey and cheesy with a bright heat from the jalapenos, these nachos require a lager with a complex body. Light hoppiness from the lager will withstand the flavor without overemphasizing the heat. Instead, the clean finish will cut through the cheese gooeyness while higher combination levels with combat and balance out the spiciness.  If you want to take it a step further, check out this recipe for beer cheese made with Stella Artois.

 

BBQ Nachos

Pairing: Ambers (New Belgium Fat Tire) and Dunkels (Frankenmuth Dunkel)

Often made with pulled pork, BBQ nachos combine gooey cheese with sweet and tangy BBQ sauce covering dark meat. The sweet maltiness complements the BBQ flavors while also adding to dark and meaty quality. The clean finish of the dunkel and the dry, slightly bitter finish of the amber both work to dig through the cheesiness.

 

Deluxe Nachos

Pairing: Pale Ales (Summit EPA) and IPAs (Perrin IPA)

So many toppings are on these nachos that your chip is in danger of breaking. Ground beef, cheddar cheese, lettuce, olives, salsa, onion, sour cream and avocado are all common toppings on these nachos that boast a complex, spicy, salty and tangy flavor. The hops in both pale ales and IPAs complement the tang in the sour cream while the effervescence and bitter end clear the palette for the next bite. The bold beer flavors provide a strong enough brew to hold its own beside the deluxe nachos.  

Beer Sixer for Thanksgiving

11-26-2013

Mixed beer sixer for Thanksgiving

 

 

Beer, historically, has been the go-to gift to for those that lack any sort of culinary inclination and still need to contribute to the holiday feast. The joy that the sight of sixer of beer can elicit from the host’s face is well worth the effort it takes to select a specific beer. But why wait stop at one? This year, make an impression with a sixer featuring individually chosen beers that each enhance the delicious fanfare of Thanksgiving.

 

Rochester Mills Milkshake Stout

Dark and rich chocolate notes make this beer like a dessert in a bottle, ensuring that no one will recall that you forgot to bring the pie.

 

Stella Artois Cidre

With an effervescent body and crisp finish this is a delectable twist on the typical champagne toast.

 

Summit Saga IPA

An assertive bitterness and resiny, grapefruit aroma make this IPA bold enough to serve as an accent to herbed and full-flavored dishes.

 

Shiner Cheer

A seasonal favorite, this ale is brewed with peaches and pecans that lend it a unique sweetness full of dark roasted nut flavor making it a perfect accompaniment to pecan pie.

 

Brooklyn Lager

A remarkably crisp, dry-hopped lager that goes well with roasted turkey, buttery mashed potatoes and herbed stuffing, making it the versatile drink of choice all meal long.

 

Arcadia Loch Down Scotch Ale

Roasted malt and caramel notes join a biscuit aroma to finish crisply. Pair this with mashed potatoes and gravy or roasted turkey to complement the richness.

Cran Brrr Rita Food Pairing

11-18-2013

Bud Light Cran Brrr Rita Thanksgiving: Food Pairing

 

 

The margarita with a twist recently debuted a limited edition winter seasonal, Cran Brrr Rita. The drink combines Bud Light Lime with tart cranberry flavor and slightly sweet margarita flavor. It pours a festive, deep red hue and gives off a sweet cranberry aroma with a hint of lime. The 8% ABV beverage is served best over ice, but there are other accompaniments to this winter seasonal that also enhance the flavor. Without further ado, here is the top holiday food fare to match with Bud Light Lime Cran Brrr Rita.

Turkey

The citrus and tart notes in Cran Brrr Rita contrast the thick slices of juicy turkey, robust with earthy spices.

Stuffing

Whether your stuffing of choice is traditional, oyster, sausage, cornbread or another variety Cran Brrr Rita makes a great accompaniment. The beeriness in the beverage matches the stuffing’s starchiness while adding a sweet note to the saltiness.

Pumpkin Pie

The creaminess of the pie is offset by the light-bodied tartness of the beverage while the two types of sweet play off each other well.

Also, check out this great commercial that’s all about Cran Brrr Rita coming home for the holidays.

 

National Pizza Month

10-23-2013

October is Pizza Month – Let’s Celebrate with Beer!

 

 

 

History 

Although pizza is an “Italian” cuisine, we can actually blame WWII for the pizza craze that has gripped the nation. The GIs came back from overseas in full pizza-loving mode and the rest of America soon learned the craving for pizza to be contagious. Our pizza loving ways didn’t become a true nationally celebrated month until the mid 1980s when some dude named Gerry Durnell out of Santa Claus Indiana declared October National Pizza Month. The rest is literally history.

 

Pizza and Beer Pairing 


The perfect way to celebrate such delicious history? With more delicious goodness, this time in liquid form. The best pizza and beer pairings are the ones that really let the robust pizza flavors take center stage. Of course, depending on the toppings, sauce and cheese combination the pairing can vary drastically. However, for a regular pie, American-style lagers and ambers pair very well, generally.

 

Suggested Beer Pairings

 

 

Brooklyn Brewery Brooklyn Lager



 

Blue Point Brewing Toasted Lager

 



 

Rochester Mills Rochester Red

 


 

 


Petoskey Brewing North 45 Amber 

 


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