{"id":1151,"date":"2013-01-14T16:51:18","date_gmt":"2013-01-14T21:51:18","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2013\/01\/14\/on-pizza-and-beer\/"},"modified":"2013-01-14T16:51:18","modified_gmt":"2013-01-14T21:51:18","slug":"on-pizza-and-beer","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/","title":{"rendered":"On Pizza and Beer"},"content":{"rendered":"

Note from Brad:<\/strong><\/em><\/p>\n

I was reading Part 4 of John Arena’s “Are You Ready to Turn Pro” series on our site and noticed an interesting comment from one of our readers, Kevin Szot. \u00a0Well, truth be told, it was interesting in that the commenter owned a micro-brewery in Chile and loves to make pizza! \u00a0I checked out his site and realized that he didn’t just love making pizza, but had really thought things through, even dedicating a section of his website to gourmet pairings featuring pizza. So, intrigued, I wrote to him. \u00a0After trading a few emails with Kevin, he sent us some additional thoughts on pizza and beer, which we are sharing with you below.<\/em><\/p>\n

<\/em><\/p>\n

Peter and I think this is an interesting piece about two of our favorite subjects, especially in light of the great beer and cheese info contained in the recent Basta webisode we posted.\u00a0 I am hoping to drag Kevin into another kind of beer and pizza collaboration, where the two of us do some recipe pairings over the internet in the coming months — maybe even featuring his beers. \u00a0Stay tuned and, in the meantime, enjoy this very informative Guest Column.\u00a0 Thank you Kevin! (Note, Kevin’s website and e-address for Szot Microbrewery Chile are:<\/strong><\/em><\/p>\n

<\/em><\/p>\n

– www.szot.cl\u00a0 kevin@szot.cl <\/strong><\/p>\n

\u00a0<\/p>\n

Introduction
<\/strong><\/p>\n

It looks to me that Kevin is having some fun in Chile!<\/p><\/div>Although we\u2019re in the beer business (we own a microbrewery located near Santiago, Chile), we are also \u201chomebrew\u201d pizza fanatics.\u00a0 My wife is a bread and cookie baker, so we have a bakery quality oven at home, plus we had an outside \u201cbarrel oven\u201d (http:\/\/www.szot.cl\/hornobarro.html<\/strong>) which we just destroyed to make way for a refractory brick pizza oven (work-in-progress).\u00a0 Our home kitchen has even been approved by the local health authorities for commercial baking.\u00a0 There is a bit of overlap between our beer and pizza since, in most of our doughs, we use beer where the recipe would normally call for water.\u00a0 We also use a small percentage of freshly ground malted barley grains (either pilsen malt or crystal\/caramel) in our dough.\u00a0 We have tried the use of spent grains (leftovers from the beer making process) like some have recommend in the beer press, but these have already had most of their complex sugars, enzymes and flavor removed by the brewing \u201cmash\u201d process. We find it\u2019s much better to use a small quantity of new ground fresh malt and just send the spent grains off to the cows. It\u2019s easy to grind the dry barley malt in a home coffee grinder.\u00a0 Barley adds a nice touch, plus has enzymes which probably have some effect on breaking down the starches in the wheat during the rise, but you have to be careful \u2013 too much barley makes the dough too sticky.\u00a0 We tend to make our dough on the morning of \u201cpizza night\u201d or even the night before, to allow a nice rise or two.\u00a0 In Chile we do not have the selection of flours that you have in the States, so we tend to use 50% common white bakers flour and 50% fresh ground whole wheat (no specifications).\u00a0 We have no qualms about throwing in small quantities of other grains or seeds (sunflower, etc.)<\/p>\n

We are inspired by Italian pizza styles, but do not try to replicate them.\u00a0 We do have locally made cow, goat and sheep cheeses.\u00a0 There are no local blue-cheeses in Chile, though imported cheeses are easily available in supermarkets where the \u201cgourmet\u201d selection is actually quite good. Chile has a tradition of accompanying food with sauces, one of which is \u201cpebre\u201d.\u00a0 Similar in concept to Mexican \u201cpico de gallo\u201d this can be made with big chunks of tomato, onion, cilantro, garlic, oil and vinegar (like a salad), or chopped up more finely, or even made almost liquid (like a sauce).\u00a0 Nice topping, especially cold on top of a hot pizza right-out-of the oven. We start with simple \u201cMargherita\u201d type pizzas, then move up to more flavorful toppings as the night progresses.\u00a0 \u201cEmpanadas\u201d are big in Chile, the local way of making a beef and onion filling for them also makes a nice Chilean-style topping. We invite friends to bring their own special toppings (we give hints, like octopus, wild boar, imported cheeses etc.) and ask them to make their own pizzas (we do the dough and oven work).\u00a0 That said, our favorite family pizza has a Thai inspired topping made of chicken sauteed with onion, then mixed with a peanut butter sauce cut with olive oil, and ample fresh-cut ginger, a bit of either mozzarella or blue cheese, no tomato. \u00a0 Good pizza to finish the night and great with a high alcohol Barley Wine.<\/p>\n

We need to find out if Szot’s beers are sold in the states!<\/p><\/div>Our style of pizza making has been driven by how we cook and eat them.\u00a0 We are a family of six, so even if nobody else is invited, we each only get one or two slices per pizza.\u00a0 With guests, we just cut more and smaller slices to go around!\u00a0 So, we have lots of variety on pizza nights, but you only get a little of each. \u00a0 Our dynamics of pizza making mean that we are rolling out the dough, putting on toppings, baking and eating simultaneously. It is quite a bit of work \u2013 and the oven must be watched very carefully.<\/p>\n

Chile\u2019s national drink is the \u201cpisco sour\u201d, a 35-45% alcohol distilled from grapes, then mixed with lime, crushed ice and lots of sugar (sort of like a caipirinha).\u00a0 It\u2019s great for receiving the guests as they arrive, but it is not for pairing with pizza.<\/p>\n

Beer, however, does go well with pizza. It is really hard to go wrong!\u00a0 However, I find that there are combinations that work better than others.\u00a0 Same as we make a wide variety of pizzas at home, from simple mild-cheese to extremely spiced pizza bombs, there is probably a beer to best accompany each style.\u00a0 The following are some generalizations based on my beer and pizza-making experience.\u00a0 Please note that whenever we do pizza and beer pairings with a group, we are rarely in unanimous agreement as to the best matches.\u00a0 Usually 60-80% of those participating are in agreement, but there is frequently a sub-group that thinks some other pairing worked better.\u00a0 In fact, in most cases several beer styles will go well with any pizza.<\/p>\n

Simple pizzas:\u00a0 \u201cMargherita\u201d type (cheese, some spices)<\/strong><\/p>\n

We start our pizza sessions with simple, Margherita-inspired or similar pizzas. A Pale Ale tends to be a good match, but look for one that is not too sweet nor too hoppy.\u00a0 You don\u2019t want the beer to overpower the pizza.\u00a0 Simple pizza, simple craft beer.\u00a0 However, what brewers call \u201cpale ale\u201d is such a broad spectrum \u2013 you might want to buy a couple of different craft brands and try each with your pizzas. Generally the Pale Ales are the \u201cjack of all trades\u201d beers, they go well with any kind of pizza.\u00a0 We have found that our Pale Ale goes well with ham, arugula, olive and parmesan cheese pizzas, all relatively mild ingredients:\u00a0 It\u2019s just that as the pizza session progresses, and you make more flavorful pizzas, with stronger ingredients, other beers will go better! \u00a0 An alternative here would be a mild wheat-beer.\u00a0 A fresh ros\u00e9 wine offers a nice counterpoint to the beer if you intend to make several varieties of \u201csimple pizzas\u201d and wish to contrast barley and grape fermented beverages.<\/p>\n

<\/span>Tomato sauce pizzas, onions, mild cheeses<\/strong><\/p>\n

As you add tomato to the mix, I find the more amber and slightly hoppier beers make a better match.\u00a0 The amber coloring comes from the use of caramel malts that leave a residual sweetness in the beer.\u00a0 This balances well with the tomato flavors, kind of neutralizing any acidic components, while harmonizing with any sweetness that you may have in the sauce recipe.\u00a0 This is especially true if you caramelize onions on a skillet prior to using them on the pizza.\u00a0 Oregano tends to go well with these amber beers, same for salami and other cured meats.<\/p>\n

Garlic <\/strong><\/p>\n

Garlic can at times be overpowering, but we have discovered that one of our beers has an affinity for this flavor \u2013 our version of a \u201csteam beer\u201d inspired amber, but bitter, lager.\u00a0 Also known as \u201cCalifornia Common\u201d, this style is exemplified by Anchor Steam in the USA.\u00a0 Our version has a way of reducing the garlic flavor and allowing you to continue eating more garlic infused pizza!\u00a0 This style also goes well with ceviche, white fish and California rolls.<\/p>\n

I’m curious to know more about this oven!<\/p><\/div>Strong cheeses, spices<\/strong><\/p>\n

As your pizzas get more \u201cflavorful\u201d, you will need a stronger beer to keep up.\u00a0 With the blue-cheeses a Scotch Ale, Barley Wine, Old Ale or Strong Ale is a nice alternative.\u00a0 These tend to be sweeter, higher alcohol beers that clean the pallet of the overwhelming cheese or spice taste, allowing you to continue eating these heavy-duty pizzas.\u00a0 In fact, sometimes the strong beer and cheese flavors meld so nicely that the end result is even better than each separately! They are made to be combined.\u00a0 An alternative would be an IPA where the hops are predominant.\u00a0 I find that both the alcoholic and the hoppy beers go well with strong pizzas \u2013 try both! In fact, an Imperial IPA (which is both alcoholic and hoppy) might be a nice choice. Complex pizzas require more complex beers!<\/p>\n

Salty pizzas (salty cheese, bacon, anchovy, etc.)<\/strong><\/p>\n

Dark beers, such as porters and stouts go well with salty flavorings.\u00a0 But here again there is a broad range of beer flavors, between dry and sweet stouts, and hopping levels.\u00a0 It is difficult to generalize and simply say use a \u201cstout\u201d.\u00a0 I find that our SZOT Stout balances a salty cheese or anchovy pizza, although a higher alcohol Barley Wine also does a nice job. Camembert type cheeses are another good match with the darker Stout beers.<\/p>\n

CONCLUSION<\/strong><\/p>\n

Making pizza is quite a bit different from brewing beer, even though both \u201cferment\u201d. Once the dough is ready, pizza is an almost instant gratification (however long you wait for the dough to rise, usually less than a day), whereas beer is not ready until several weeks later. Good combinations of beer and pizza will make both taste even better together than they do separately. Experiment!<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Note from Brad: I was reading Part 4 of John Arena’s “Are You Ready to Turn Pro” series on our site and noticed an interesting comment from one of our readers, Kevin Szot. \u00a0Well, truth be told, it was interesting in that the commenter owned a micro-brewery in Chile and loves to make pizza! \u00a0I checked out his site and realized that he didn’t just love making pizza, but had…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":1148,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-1151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c45-guest-bloggers"],"acf":[],"yoast_head":"\nOn Pizza and Beer - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"On Pizza and Beer - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Note from Brad: I was reading Part 4 of John Arena’s “Are You Ready to Turn Pro” series on our site and noticed an interesting comment from one of our readers, Kevin Szot. \u00a0Well, truth be told, it was interesting in that the commenter owned a micro-brewery in Chile and loves to make pizza! \u00a0I checked out his site and realized that he didn’t just love making pizza, but had...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2013-01-14T21:51:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/01\/szotpizzakevin.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"497\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Brad English\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Brad English\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/\",\"name\":\"On Pizza and Beer - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2013-01-14T21:51:18+00:00\",\"dateModified\":\"2013-01-14T21:51:18+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"On Pizza and Beer\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\",\"name\":\"Pizza Quest with Peter Reinhart\",\"description\":\"A journey of self-discovery through pizza.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\",\"name\":\"Brad English\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"caption\":\"Brad English\"},\"description\":\"Brad English is a producer based out of Los Angeles, CA. He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. They contacted Peter to see if he was interested in taking this show on the road.\u00a0 The Quest had begun.\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/author\/brad-english\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"On Pizza and Beer - Pizza Quest with Peter Reinhart","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/","og_locale":"en_US","og_type":"article","og_title":"On Pizza and Beer - Pizza Quest with Peter Reinhart","og_description":"Note from Brad: I was reading Part 4 of John Arena’s “Are You Ready to Turn Pro” series on our site and noticed an interesting comment from one of our readers, Kevin Szot. \u00a0Well, truth be told, it was interesting in that the commenter owned a micro-brewery in Chile and loves to make pizza! \u00a0I checked out his site and realized that he didn’t just love making pizza, but had...Read More...","og_url":"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/","og_site_name":"Pizza Quest with Peter Reinhart","article_publisher":"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/","article_published_time":"2013-01-14T21:51:18+00:00","og_image":[{"width":640,"height":497,"url":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/01\/szotpizzakevin.jpg","type":"image\/jpeg"}],"author":"Brad English","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Brad English","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/","url":"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/","name":"On Pizza and Beer - Pizza Quest with Peter Reinhart","isPartOf":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website"},"datePublished":"2013-01-14T21:51:18+00:00","dateModified":"2013-01-14T21:51:18+00:00","author":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018"},"breadcrumb":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/on-pizza-and-beer\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.fornobravo.com\/pizzaquest\/"},{"@type":"ListItem","position":2,"name":"On Pizza and Beer"}]},{"@type":"WebSite","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website","url":"https:\/\/www.fornobravo.com\/pizzaquest\/","name":"Pizza Quest with Peter Reinhart","description":"A journey of self-discovery through pizza.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018","name":"Brad English","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g","caption":"Brad English"},"description":"Brad English is a producer based out of Los Angeles, CA. He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. They contacted Peter to see if he was interested in taking this show on the road.\u00a0 The Quest had begun.","url":"https:\/\/www.fornobravo.com\/pizzaquest\/author\/brad-english\/"}]}},"_links":{"self":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/1151"}],"collection":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/users\/351"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/comments?post=1151"}],"version-history":[{"count":0,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/1151\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/media\/1148"}],"wp:attachment":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/media?parent=1151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/categories?post=1151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/tags?post=1151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}