Mismatch's headquarters reside on the same block of land as their affiliated restaurant and cellar door, Lot 100, where they're known for great wood-fired pizza amongst other things. When restrictions were put in place due due to COVID-19, the Lot 100 crew found themselves with a lot of excess pizza dough destined for waste if not used soon. Given Mismatch's focus on sustainability, they stepped in: the dough was first cooked off in the pizza oven then added to the mash. Hey presto: pizza lager was born, or should we say rose...
There's little doughy about the appearance of this clear, deep golden beer, that leads off with low-level yeasty esters and a little doughiness on the nose. Malt driven, with flavours of biscuit and, again, a certain breadiness, as well as a touch of Old World hop spice and salinity as the beer slides down. It’s clean and dry, letting the malt and pizza dough do the talking. Great paired with… pizza.