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BEER AND FOOD PAIRINGS RUN AMOK
Successful food and beverage pairings are the source of some of the greatest pleasures of modern culture.
A fine steak with a full-bodied cabernet sauvignon, a delicate filet of sole matched with a chilled pinot grigio, BBQ and lemonade, a burger and a Coke, even milk and cookies. But a true American favorite has long been pizza and beer.
Almost without exception beer provides the most satisfying match with nearly every conceivable pizza topping. It matters not whether a crust is thick or thin, the top is all vegetables or as meaty as can be, beer will wash it down superbly.
In its earliest beginnings beer itself was often brewed bread as an important ingredient, giving the yeasts something to eat during the fermentation. This archeological crumb gave rise to an idea—why not brew beer that actually tastes like pizza? A beer that actually contains pizza?
Tom Seefurth, a home brewer in St. Charles, Illinois, a Chicago suburb, has now done just that. His ‘Mama Mia’ brew contains fresh tomatoes, fresh pizza dough, fresh oregano, fresh garlic, and ground pepper.
If the combination sounds a little off-putting, maybe you could order pepperoni, peppers and sausage, or even a BBQ chicken. So far no word yet from anyone who’s tried it, but it’s being sold at Walter Payton’s Roundhouse in Aurora.
