BEER & PIZZA

…you know you wanna
Who doesn’t love this, the most traditional of pairings? You can keep it deliciously simple, or become a true connoisseur of this delicious combo with our little cheat sheet. And may we suggest a Pizza Party where you can show off your pairing skills, and bake up pies worth bragging about with our easy and delicious beer crust!

HOSTING A PIZZA PARTY

Using the different beer style and pizza combos above, make at least 3 or 4 different pizzas to suit all tastes. Serve each pizza with the corresponding beer style and have your guests try multiple combos until they find their fave.

 

#ANBLPizzaParty

#ANBLtournéedepizzas

CHEESE:

American Pale Ale

MUSHROOM:

English Ale

SAUSAGE & PEPPERS:

Lager

ITALIAN MEATBALL:

IPA

BACON CHEESEBURGER:

Golden Blonde

CHICKEN:

Pilsner

PEPPERONI:

Amber

Beer Pizza Crust

3 cups flour (plus more for dusting)
1 tbsp baking powder
½ tsp salt
1 can lager beer Olive oil

 

Preheat oven to 450 °F. Combine the flour, baking powder and salt in a large bowl and mix thoroughly. Pour in the beer and mix well. The dough will be sticky. Spread a handful of flour on your work surface and dump the dough onto it. Toss the dough around to coat it with flour and prevent it from sticking. Knead the dough softly until you can shape it into a ball (if you prefer thin crust pizza, divide the dough in two). Let the dough rest for 20 minutes. Grease your pizza pan with oil and use a rolling pin or a beer bottle to roll the dough out into a circle. Brush crust with olive oil lightly and then add your sauce and toppings. Bake pizza for 12- 15 minutes or until golden brown on top.