Chipotle Shrimp Pizza: 3 Pairings

In Scottsdale, Ariz., Craft 64 tops its brick-oven-roasted pies with locally sourced ingredients and offers a selection of 36 taps, all of which pour Arizona beers. The Chipotle Shrimp Pizza starts with a base of house-made mozzarella cheese. Tomatillo sauce and chipotle-marinated shrimp bring heat. A few minutes in the 900-degree oven produces a perfectly chewy yet crunchy crust and caramelizes the onions for a bit of sweetness. Finally, the pie is finished with fresh cilantro. Co-owner Josh Ivey pairs the dish with three brews from the Grand Canyon State.

Tower Station IPA | 7.3% ABV
Mother Road Brewing Co.
Crisp on the palate, this unfiltered IPA balances its 70 IBU rating with a Pilsner and pale malt body. Meanwhile, American hops contribute flavors of grapefruit peel and pine that contrast nicely with the spiciness of the pizza’s chipotle-marinated shrimp.

Achocolypse | 5.6% ABV
Prescott Brewing Co.
While the dark and bitter chocolates in this Porter might seem to lend it to the dessert course, the sweet chocolate notes offset the heat from the pizza. The result is a complementary pairing reminiscent of Mexican mole that’s hard to resist.

Koffee Kölsch | 4.7% ABV
Huss Brewing Co.
Clean, crisp, and clear, this Kölsch’s surprising cold press coffee taste with notes of vanilla and hazelnut plays nicely with the brightness and heat from the pizza’s tomatillo sauce. An unconventional match, but one that java fans will want to try. ■