It's usually an Old Style for the staff of Pizzabella at the end of the shift, but they made an exception when I brought over two bottles that Boulevard had given me: the Kansas City brewer's White IPA Collaboration No. 2 and Deschutes' version known as Conflux No. 2.
"Old Style is refreshing. It's cold and it's wet and it does the job," says Quillan Glynn, Pizzabella's executive chef and owner.
On Monday, he explained how he learned to make dough from scratch, and yesterday, he admitted that he still loves frozen pizza.
We try the Deschutes version first. Pizza chef Joel Massey finds it to be "light and citrusy," while Glynn tastes coriander, grapefruit and a bit of raw sage.
"This messes with me. I want a lot more of it because it's crossing the lines of two beers," Massey says.
In between beers, Glynn admits that he tried his hand at homebrewing -- a hobby that got set aside by the demands of fatherhood.
"My dad tried brewing beer, and he loved it. I guess I got lucky with all the batches because they all turned out," Glynn says. His favorite was a chamomile tripel, which was sweetened with a bit of honey.