Pizza Reheating Instructions
Our Pizza Reheats Great - There's just a few simple guidelines
Step 1:
Preheat your oven to 350°
Step 2:
Place your pizza on a cookie sheet, cask iron skillet, or pizza stone (just not directly on the grates).
Step 3:
Bake for 10minutes, until the cheese has melted and the center is warm.
Tip 1:
Reheat your pizza directly from the refridgerator - no need to let it come to room temp first.
Tip 2:
If you have an air fryer, up the temp to 375° and baken for 4 minutes.
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A Quick Guide to Glassware
Tulip Glass
Tulip glasses are perfect for a wide range of craft beers. The stem at the bottom keeps your hand from warming the beer, the inward curve toward the top collects aromas, and the oversized height of the glass above the bulb allows for plenty of foam. When in doubt, reach for a tulip glass.
Weizen Glass
The tall, thin weizen glass is sure to get some ooh’s and ahh’s when served at the local pub. The lower portion of the glass highlights the striking color of the beer, while the bulbous top portion leaves plenty of room for a large, fluffy head of foam. The overall size of the glass also makes it easy to drink large, thirst-quenching sips.
Goblet/Chalice
Goblets are most often associated with Belgian Abbey style ales such as Tripel or Dubbel. The heft of the glass matches the heft of the beer within, and the wide mouth of the glass allows for generous sipping. Goblets can be quite striking, and the custom versions of the glass for Trappist breweries such as Chimay and Orval have become synonymous with their beers.
Beer Temperature
Most beers have an ideal serving temperature. There’s a chart below outlining which styles are served at what temperature, but as a general rule the temperature at which to serve a beer is correlated to the strength of the beer. As beers go up in alcohol, they are generally drunk at a warmer temperature. This is because stronger beers often are sipped slowly, and enjoyed for their complexity of flavor and aroma while weaker beers are often consumed for refreshment. For no style is this more apparent than American macro lagers, which are generally drunk so cold that you can’t taste them.
Warm: 55-60º F
Imperial Stouts
Belgian Quads
Belgian Strong Ales
Barleywines
Old Ales
Dopplebock
Eisbock
Cellar: 50-55°F
Sour Ales
Lambic/Gueuze
English Bitter
Strong Ales
Baltic Porters
Bocks
Scotch Ales
Belgian Ales
Trappist Ales
Cool: 45-50°F
American Pale Ales
Medium-bodied lagers
India Pale Ale (IPA)
Porters
Alt
Irish Stouts
Sweet Stouts
Cold: 40-45°F
Pilsner
Light-bodied lagers
Kölsch
Belgian Wit
Hefeweizen
Berliner Weisse
American Wheat
Very Cold: 35-40°F
American Adjunct Lagers
Malt Liquors
Light or low alcohol beers
