Brooks on Beer: How to pick the perfect beer to pair with your pizza

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Brooks on Beer: How to pick the perfect beer to pair with your pizza
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Pizza’s crust, cheese and sauce components each offer something special to connect to the fermentation, textures and flavors of beer, mingling to create magical mouthfuls that, as Mary Poppin…

It’s hard to go wrong when pairing beer with pizza, but beer columnist Jay R. Brooks has some suggestions on how to optimize your selections. Here’s my scientific and sensory explanation for why these two are the perfect pairing. Pizza’s crust, cheese and sauce components each offer something special to connect to the fermentation, textures and flavors of beer, mingling to create magical mouthfuls that, as Mary Poppins would say, are practically perfect in every way.

Pizza needs cheese — and cheese also pairs remarkably well with beer. While many argue that it’s wine and cheese that pair best together, many sommeliers I know will admit that the best a wine can do is not get in the way. Beer with cheese, however, is magical. The bitterness and crispness in beer easily cut through the fattiness and creaminess of cheese. And beer’s carbonation, along with its acidity, cleanses one’s palate with scrubbing bubbles, getting you ready for the next slice.

Figuring out how that complex mélange of flavors works with the often equally complex flavors of your beer is the key. If either sticks out too much, try another beer. Generally, it’s the toppings you want to pay the closest attention to when choosing your beer, since almost any beer works well with the core pizza components: crust, cheese and sauce.

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