Eater Detroit contributor and craft beer enthusiast Courtney Ochab sat down at Atwater Brewery with a stack of pizza boxes from Buddy's and Supino to test out some craft beer and pizza pairings in honor of Pizza Week, just in time for the weekend. Check out her notes and let us know in the comments if you have another beer and food pairing you'd like us to try
During Pizza Week it's only natural to pay homage to pizza's famous sidekick: beer! Beer offers several options to bring out various characteristics within each slice: malt to match the sweetness or bring out smoky notes, yeast to balance the tang, hops to cut through spice, and carbonation to wipe the palate clean.
Arguably, there's a beer for every single flavor- even one with eggs on top. Commonly, cheap beer has been paired with pizza that costs one Abraham Lincoln. But pizza week is centered on handcrafted pizzas with melted cheese, homemade sauces, and fresh ingredients from local markets. Why should the beer be any different? So, in the spirit of handcrafted bites and brews, pairing Atwater Brewery's beers with Supino's and Buddy's pizza was a no brainer. Plus, enthusiasts can bring the pizza straight to the source and try their own pairings. Cheers!
Atwater Purple Gang Pilsner with Supino's Quatro Formaggio: Fresh mozzarella, smoked Gouda, chevre, feta, and chopped parsley paired with the malt and caramel hints of the traditional styled Pilsner.
Atwater Brown Ale with Supino's Affumicata or the "Smoky": The brown ale highlights the smoky flavor of Prosciutto and pairs perfectly with the thin crust- topped with roasted garlic, chopped parsley, mozzarella, Gouda, and ricotta. Was it mentioned that there are chunks of garlic on this bad boy?
Atwater Vanilla Java Porter with Supino's Bismarck or the "One Egg": It's either love at first bit or the option of running away in terror. Fresh mozzarella, Prosciutto, and of course the egg. The coffee flavors within the porter create a breakfast sensation while pairing well with the thin layers of Prosciutto and crust.
Atwater Lager with Supino's and Buddy's Margherita: The clean and lightly hopped lager accents the simple and fragrant aromas of fresh basil, mozzarella, tomatoes, and Parmigianino. Both Buddy's and Supino's make a fantastic and yet completely different pizza.
Atwater Hop-a-peel (a new release!) with Buddy's Detroiter: The hops cut through the slight heat behind the Sicilian spice blend and pepperoni. The smoothness of this IPA allows the tomato basil sauce to shine on it's own and in the pairing.
Atwater Decadent (on nitro at the brewery right now) with Buddy's Classic Deep Dish: Ah, the classic deep dish with pepperoni under famous Wisconsin Brick cheese and sauce on top is a winner. Paired with a creamy dark chocolate ale, poured off nitro, makes for the most delicious treat. The true combination of Detroit's sweet and savory.
Atwater Shaman's Porter (if it's still there) or Voodoo Vator with Buddy's BBQ Chicken: BBQ sauce slathered atop grilled chicken, cheese, red onions, and fresh cilantro deserves a pairing unique as the pizza itself. If tapped, Shaman's Porter is the way to go, but Voodoo Vator is also a contender if the limited release has gone. The biscuit and toasted notes of each beer brings out a variety of flavors from the pizza with each bite.-Courtney Ochab
· This Is Detroit Pizza: A Look Inside The Original Buddy's [-ED-]
· Supino's Dave Mancini On Deep Dish, Thin Crust, And His New Restaurant [-ED-]
· All Pizza Week 2014 Posts [-ED-]