The Challenge Pizza, Final Selection

In our previous webisode we made two different pizzas for Patrick Rue and his team and challenged them to create a beer inspired by one of them. In this segment, you will see the choice that Patrick and his head brewer Tyler made, as well as an interesting discussion on the thinking behind all the choices. The red pizza was made with spiced pork jowl (guanciale), local pistachios, Mimolette cheese, fresh local mozzarella (Gioa brand), and Bianco-DiNapoli tomato sauce. The white pizza was made with buratta cheese (Bel Gioioso brand), squash blossoms, preserved lemons, white anchovies (baccarones), then topped with arugula that had been dressed with olive oil. It was then garnished with fennel pollen salt. Both pizzas were made on a malted “Germainia” dough (Germania is a unique flour blend, from our friends at Central Milling, that includes pumpernickel flour).

I’ll let the video take it from here as we leave the Bruery team to create a beer inspired by their pizza choice. Next stop, Denver, and The Great American Beer Festival for what we are calling The Big Reveal. Enjoy!