Beer Flavored Pizza

A restaurateur in the Great White North has decided to cut out the middle-man and simply put beer in the pizza:

Like ham and eggs or salt and pepper, pizza and beer have always been a popular combination.

However, Diana Coutu, who co-owns Diana’s Gourmet Pizzeria in Winnipeg, along with her husband, Pierre Coutu, decided to take the pizza-beer partnership to the next level.

Using Moosehead beer as the secret ingredient, her specially designed pizza recently won honours from Canadian Pizza Magazine, beating out almost 90 other pizza entries in a nationwide competition. For her efforts, she was named Canadian Pizza Chef of the Year by the magazine.

[…]

When Diana was trying to come up with some new and distinct crust for the pizza to enter in the contest, Pierre said they came to the conclusion that beer might be a possibility. Moosehead is his favourite beer, so they decided it was the natural choice.

Diana toyed with different proportions of Moosehead lager until she got just the right amount to create the texture she wanted in the crust.

“And the result was that we were able to create a crust that maintained the flavour of the beer and which was soft on the inside and crispy on the outside.

Pierre said it has become an immediate favourite with their customers, although it brought some good-natured jibes from their clientele.

“We would hear such remarks as ‘Do I have to wait until I’m 18 before I can eat it?’ and ‘Can I eat it and still be able to drive home?'”

Quite an interesting idea, although given American paranoia over alcohol I can’t see Domino’s or Pizza Hut adding this to their menus anytime soon.

FILED UNDER: Health
Leopold Stotch
About Leopold Stotch
“Dr. Leopold Stotch” was the pseudonym of political science professor then at a major research university inside the beltway. He has a PhD in International Relations. He contributed 165 pieces to OTB between November 2004 and February 2006.

Comments

  1. Just Me says:

    Cooking proccess changes the alcohol, plus it is highly unlikely enough beer would be in a single crust to make any huge difference beyond flavoring.

    Plenty of people use beer to marinate meats for the grill, last time I checked nobody got wasted from eating too many brauts cooked with beer.

  2. whatever says:

    American paranoia over alcohol? What rock did you climb out of?

    Beer brauts (as the above commenter noted) can be found in any Costco or Sams coast to coast (along with beer and wine in the vast majority of them). And there isn’t a ballpark without beer. And what about the recent SCOTUS about shipping wine via internet? If anything, I think facts show that – like the SCOTUS opinion remarked – alcohol is seen by the vast majority of Americans as just another product.

    Or maybe you are one of those deep analysts who takes the example of a few scattered “dry” counties here and there and generalizes it to the 280 million other Americans?

  3. […] course, you all know I love me some beer. But you might not know is that I’ve been putting beer in pizza for as long as I can remember. In my pizza crust (when I make it myself) you can countthe fact that at least three quarters of the “water requirement” in the flour is beer. And the only reason it isn’t 100% is that by the time I get around to it, I’ve consumedof the beer.      […]

  4. oenfdo says:

    This is more a testiment to the lameness of Canadian cuisine than anything else. With New York style and Chicago deep dish, we don’t need the Canadians’ help with pizza tips.

    Friends to the North, a word of advice: please stick to peddling your Dunkin’ Donut knock-offs through Tim Hortons’ and leave the pizza to us and the Italians.

  5. DC Loser says:

    Guess you haven’t tried poutine? 😉