Pairings

Beer with pizza

Pizza brings together fat from cheese and meat, acid from tomato, and salt. Carbonation is the useful tool: it lifts grease off the tongue so the second slice tastes like the first. A still, sweet beer goes the other way and the meal feels heavier with every bite.

Tomato is the awkward part. A moderately hoppy pale ale can brighten it. Push the bitterness too far and the tomato turns sharp, even metallic. Match the beer to the topping. A plain margherita wants something clean. Pepperoni and chilli want a little malt sweetness to cushion the heat and the fat.

Beer styles that work

  • Lager

    Cold, fizzy, not sweet. It cuts mozzarella and olive oil and does not argue with tomato. The best beer with a simple pizza, and the one to pour when the table has several toppings and you need a single bottle that copes with all of them.

  • Pale ale

    A pale ale with citrus or herbal hops picks up basil, oregano and tomato. Keep the bitterness moderate and the alcohol ordinary. A very hazy, juicy pale ale can taste like another topping. Nice once, messy by the third slice.

  • Amber ale, for spicy or meaty pizza

    Pepperoni, nduja and barbecue chicken bring fat and a little heat. Amber malt softens that heat the way a sweeter sauce would, while the fizz still cuts the cheese. Use this when a pale lager starts to taste thin against a heavily topped slice.

If you are not drinking beer

A cocktail

Bitter orange spritz

A bitter aperitif, orange, and cold soda or sparkling wine, in a long glass with ice. The bitterness matches tomato and the bubbles match the lager's job. Keep the pour long. A short, strong drink will not get you through a shared pizza.

Without alcohol

Sparkling water or ginger ale

Sparkling water with lemon is the clean option and lets the tomato stay bright. Ginger ale, the dry kind, is better when the pizza is spicy. A very sweet cola doubles the sugar in a glazed or barbecue topping and the slice tastes flatter.

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Questions

What beer goes with pizza?

A cold lager for most pizzas, or a moderate pale ale when you want the hops to pick up tomato and herbs. Use an amber ale for pepperoni or other spicy, fatty toppings.

Why can an IPA taste wrong with pizza?

High bitterness plus tomato acid can taste harsh or metallic. A pale ale with a moderate bitter finish is safer than a very bitter IPA. The carbonation matters more than the hop aroma.

What should I drink with pizza instead of beer?

A long bitter orange spritz, or sparkling water with lemon. Dry ginger ale if the topping is spicy.

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