{"id":606,"date":"2011-09-21T02:02:55","date_gmt":"2011-09-21T06:02:55","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2011\/09\/21\/the-big-reveal\/"},"modified":"2011-09-21T02:02:55","modified_gmt":"2011-09-21T06:02:55","slug":"the-big-reveal","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/the-big-reveal\/","title":{"rendered":"The Big Reveal: Part One"},"content":{"rendered":"

The following is an article I wrote, with Brad’s help, to be sent to various beer blogs to alert them to the big event next week in Denver. We’ve been writing about here for a number of weeks, and on Thursday I’ll post the Challenge Pizza dough recipe, but I thought I’d share the article with all you as a way of recapping the past few posts and to give you the info as to where to find us if you happen to be in Denver next week. The location is given toward the end of the article. Hope to see you there and we’ll be telling you all about it and, eventually, sharing the videos as well. Feel free to send this post to anyone you think might be interested, or to beer blogs that you may know. So, here’s the article which I call… <\/strong><\/p>\n

The Big Reveal<\/em>:<\/strong><\/p>\n

A river of pizza…<\/p><\/div>I’m a bread baker, not a brewer, but in a way, that’s just a matter of thickness, viscosity, and a different approach to manipulating the three major points of the food triangle: time, temperature, and ingredients.\u00a0 Bread is solid beer and it’s a whole lot more tolerant of human imprecision than beer, which is probably why I took the bread path when choosing careers.\u00a0 Pizza is an extension of bread — it’s dough with something on it, whatever name you call it by, and it’s been called by a lot of other names than pizza (focaccia, schiacciatta, sfingiuni, naan, American flatbread, quesadilla, and grilled cheese all come to mind for starters).\u00a0 So, when the folks at our website, PizzaQuest.com discovered the unusually complex beers from Orange County’s The Bruery, at the equally dynamic Pizzeria Basta in Boulder, it seemed like the time had come to meld the beer\/bread tributaries into one seamless river.<\/p>\n

You can see by the beer board in the Bruery’s Brewery Tasting Room that they are always working on things here.<\/p><\/div>After visiting The Bruery in person, Brad English and Jeff Michael saw the same passion for making great beer that we\u2019ve seen at so many great pizzerias and other food establishments. So, we challenged Patrick Rue, owner of The Bruery, to make a beer inspired by a pizza, and not just an ordinary pizza but one that we would create for them, a very special Challenge Pizza.\u00a0 This would be a pizza and beer pairing but, instead of the more conventional pairing of food to an existing beer or wine, we created the food first and challenged the brewers to create the perfect beer to pair with that pizza!\u00a0 <\/p>\n

In a unique situation, surrounded by all kinds of malty fermentation, Peter gets to make his Pizza Quest Beer Pizza Dough in The Bruery. There is so much going on here, I can still smell it if I close my eyes!<\/p><\/div>Patrick and his team accepted the \u201cthrow-down\u201d and then Kelly Whitaker and Alan Henkin, owners of Pizzeria Basta, went to work on some topping ideas for the Challenge Pizza and I focused on the dough.\u00a0 Basta is using a new line of flour from Central Milling, a mill that I know well, as the owner, Keith Giusto, has been supplying me with flour for over twenty years.\u00a0 Lately, he’s developed four new specialty pizza flour blends designed to compete with the famous Italian Double Zero brands such as Caputo and San Felice.\u00a0 One of the blends contains three different types of flour, including some coarse pumpernickel rye. I zeroed in on this one for The Bruery Challenge Pizza because of that rye, but also wanted to turn my pizza dough into something even more like solid beer so, after some experimentation, added in a fair amount of amber malt crystal to evoke a hint of the alehouse brew that Patrick\u2019s team was creating. <\/p>\n

The Pizzera Basta – Pizza Quest Challenge Pizza<\/p><\/div>Kelly and Alan came up with two distinct pizza topping concepts, one red and one white, and we assembled and baked them in a 900 degree mobile wood-fired oven that a friend of ours, Tim Gonzalez, drove to The Bruery.\u00a0 We asked Patrick and his head brewer, Tyler King, to taste and choose the pizza that they would use as the inspiration for their beer as it\u2019s perfect pairing partner.\u00a0 They went for the white pizza, which we thought they might, since it was a thing of beauty (the red pizza wasn’t too shabby either, loaded with organic tomatoes, fresh mozzarella, and killer guanciale <\/em>bacon — made from the jowl, not the belly of the beast — kind of the Rolls Royce of bacon).\u00a0 But the white pizza was really out of the box, just the way The Bruery makes their beers.\u00a0 It was topped with fresh burrata cheese (a blend of fresh mozzarella wrapped around creme fraiche — what an oozey delight!), sweet white sardines, preserved lemon, squash blossoms, fresh arugula sprouts, and a sprinkle of fennel salt at the end.\u00a0 It was a wowzer!<\/p>\n

A Biere de Pizza – Birra Basta!<\/p><\/div>The Bruery team then went to work.\u00a0 They fashioned a brew inspired by the flavors of the pizza, and Birra Basta<\/em> was born.\u00a0 This was a Biere de Garde <\/em>style ale using six malts (Pilsner, Six-Row, Munich, Biscuit, Kiln Amber, Aromatic), two types of hops (Columbus, Strisselspalt) and a variety of other spices and flavorings (roasted zucchini used in the mash, and fennel seeds, lemon peel, and Spanish cedar in the fermentor), and finally they fermented it with their proprietary Belgian House Yeast.\u00a0 Biere de Garde<\/em> is translated as \u201ca beer for keeping\u201d and is similar in style to a Saison<\/em>, or farmhouse ale although it is less hoppy and has similar malty and earthy flavors. <\/p>\n

Pizza Quest Creator\/Producer Brad English, who is the guy that put this whole Pizza\/Beer Challenge in motion, and who lives near The Bruery, got a call to come

The test batch tasting of Birra Basta!<\/p><\/div> down and taste the early, unfermented \u201csoup.\u201d\u00a0 He was suitably impressed, to put it mildly, and has been hard at work ever since coordinating what I’m calling “The Big Reveal” on Friday, September 30th, at the Summit Beer Garden (www.summitbeergarden.com)<\/strong>, which is an event open to the public, put together by Rueben\u2019s Burger Bistro of Boulder and Denver\u2019s Summit Music Hall, not far from where the Great American Beer Festival is taking place.\u00a0 Kelly, Alan, and I will be cranking out the Challenge Pizzas in Kelly’s mobile wood-fired oven, while Patrick and his team will pull pints of their original, hand crafted ale \u2013 Birra Basta.\u00a0 Once and for all we’ll find out if we’ve made a heavenly, synergistic match \u2013 a perfect pairing – with the sums even greater than the already wonderful parts.\u00a0 Based on the players involved, I’m pretty jazzed about the moment when it all comes together.\u00a0\u00a0 After the event, Birra Basta <\/em>will only be found at Pizzeria Basta, until it runs out. <\/p>\n

Come join us at \u201cThe Big Reveal\u201d at 6 PM on September 30th.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

The following is an article I wrote, with Brad’s help, to be sent to various beer blogs to alert them to the big event next week in Denver. We’ve been writing about here for a number of weeks, and on Thursday I’ll post the Challenge Pizza dough recipe, but I thought I’d share the article with all you as a way of recapping the past few posts and to give…Read More…<\/a><\/p>\n","protected":false},"author":348,"featured_media":600,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[],"class_list":["post-606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c44-peters-blog"],"acf":[],"yoast_head":"\nThe Big Reveal: Part One - 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\/the-big-reveal\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Big Reveal: Part One - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"The following is an article I wrote, with Brad’s help, to be sent to various beer blogs to alert them to the big event next week in Denver. 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