GUIDE TO PAIR PIZZA AND BEER

Hey there, fellow Ballard crew! Picture this: It's a drizzly Seattle day, you're hunkered down after dodging the rain, and all you can think about is that gooey, crispy-edged pizza calling your name. Now, throw in a frosty craft beer that just clicks with every bite? Game over—pure bliss. I've spent way too many nights behind the bar at Ballard Beer Box (2446 NW Market St., come say hi!) experimenting with these combos, and let me tell you, the right pairing isn't just food science; it's straight-up magic.

I chatted with some beer nerds and pizza wizards to pull together this no-BS guide. We'll break down matches for our fan-fave pies like the Queen Margherita and Pepperoni Godfather. Grab a napkin, crack open a cold one, and let's get into it. (Spoiler: These work even better when you're here with us—our taps are always rotating fresh locals!)

1. Queen Margherita: Fresh, Simple, and Oh-So-Satisfying

You know the drill: That Queen Margherita with its burst of San Marzano tomatoes, melt-in-your-mouth mozz, and a whisper of basil. It's like summer on a plate—light, herby, and begging for something crisp to keep it breezy.

My Pick: A Zippy Pilsner or Kölsch Nothing fancy needed here. A classic Czech pilsner (Pilsner Urquell is my jam) brings those grassy hops that high-five the basil without stealing the show. Or grab a kölsch—super bubbly and refreshing, like a fizzy hug after the first bite. Feeling adventurous? A tart Flanders Red Ale sneaks in some fruity zing that plays nice with the tomatoes.

Why I love it: It keeps things light and lets the pizza's fresh vibes lead. Pro move: Sip this on our patio when the sun sneaks out—chef's kiss.

2. Pepperoni Godfather: Greasy, Spicy, and Totally Addictive

Oh man, the Pepperoni Godfather? Spicy slices piled high, cheese oozing everywhere, and that red sauce with just enough kick to wake you up. It's messy heaven, but the grease and heat need a beer buddy that can hang.

My Pick: A Punchy IPA or Amber Ale Dive into a hoppy IPA—the citrus bite slices right through the spice and fat, pulling out the sauce's hidden sweetness. If you're more of a malt fan, an amber does the trick with its caramel warmth and hop edge to match the pepperoni's fire. (Heard from some Reddit folks that a hoppy pilsner cranks it up a notch too.)

Why I love it: It's like the beer high-fives the pizza's boldness—no overwhelming heaviness, just balanced yum. Order this duo at the bar and thank me later.

3. Maui Wowie: Fun, Fresh Twists

Going lighter with the Maui Wowie (pineapple, ham, jalapeños—sweet, spicy chaos) ? These pies scream for beers that bring the party without weighing you down.

My Pick: Peppery Saison or a Fruity IPA A saison's yeasty spice dances with the veggies' greens and herbs—adds that farm-fresh pop. For Hawaiian heat, a fruity IPA's tropical notes echo the pineapple and chill the spice. Tomato base? Hoppy for cut-through; white sauce? Keep it light and crisp.

Why I love it: It keeps the energy bright and bouncy—great for sharing with friends who "don't do heavy."

A Few Real-Talk Tips from the Bar

• Grease Check: Oily toppings? Hoppy beers to the rescue. Creamy ones? Go easy with lagers.

• Beer Swap: Not a suds person? A sharp cider cuts through any slice like nobody's business.

• Hack It Your Way: Our bartenders are pairing obsessives—hit 'em up for recs based on the tap list that day.

Whew, now I'm starving. There it is—your easy-peasy roadmap to pizza-beer nirvana. What's the wildest combo you've tried? Spill in the comments, tag your slice squad, and swing by Ballard Beer Box to test these out. Can't wait to pour you one! 🍕🍺

Hungry for more? Hit follow on Insta @ballardbeerbox for polls, specials, and random food rants.