The Slice Is Right: Why Breweries Are Turning to Pizza | Imbibe Magazine

Detroit-style pizza and beer at Assembly Brewing in Portland, Oregon. Photo: Aubrie Legault

Pizza and beer are longtime friends, hot pies and cool pints devoured cheek by jowl. The bond deepened during the pandemic, which saw sales boom for pizza, a satisfying salve during all those anxious months. The portable and affordable comfort food was delivered to doorsteps and eaten at home, perhaps with four-packs of local beer. For Imbibe, I took a deep look at how the pandemic led breweries to turn to pizzamaking, embracing regional styles and unique fermentations, to create new revenue streams and broaden customer bases.