WASHINGTON 鈥� Pizzeria Paradiso is known for its Neapolitan-style pizza and craft beer, and this month it鈥檚 combining the two with a brewer’s-grain crust, made from DC Brau鈥檚 spent grains.
The beer-turned-pizza project launched eight years ago when co-founder and CEO Brandon Skall approached about teaming up to use the grain that鈥檚 leftover from the brewing process to make bread for the D.C.-based nonprofit .
Paradiso agreed, and each year around Thanksgiving, the two businesses drop off about 200 loaves of fresh, warm bread to the organization, which provides food, clothing, medical care and social services to those in need.
But their efforts don鈥檛 stop there.
Throughout the holiday season, Pizzeria Paradiso continues to make use of DC Brau鈥檚 brewing byproduct, which otherwise is donated to a local farmer to mix into his livestock feed, by offering a special spent-grain crust. Proceeds from the pizza go directly to Bread for the City.
Ruth Gresser, owner of Pizzeria Paradiso, describes the brewer’s-grain crust as having a heartier texture and 鈥渁 little more grainy of a flavor鈥� than the traditional white-flour crust, and said it pairs great with a number of Paradiso鈥檚 signature pies, such as the Atomica (tomato sauce, salami, kalamata olives, hot pepper flakes and mozzarella) and the Bosco (tomato sauce, spinach, mozzarella, mushrooms and red onions).
鈥淏ut mostly, it鈥檚 to repurpose something that is otherwise going in the trash, and it鈥檚 also just in support of a really good organization,鈥� said Gresser, who estimates the pizzeria sells about 20 to 30 of the special crusts a night.
Grain is one of a handful of ingredients used in the beer-making process. And as Jeff Hancock, co-founder and head brewmaster DC Brau, explained, there鈥檚 value in its post-soak scraps.
鈥淥nce it goes through the mashing and the brewing process, there鈥檚 still a trace amount of nutrients left [in the grain]. You still have the barley husk, which is a great source of fiber,鈥� Hancock said.
Craft breweries around the country have found to repurpose the residual grains. Farmers and gardeners can use it to fertilize fields; others find it works as an alternative source of energy. But for DC Brau and Pizzeria Paradiso, giving local diners an opportunity to help feed the less fortunate makes sense 鈥� especially this time of year.
鈥淚t really just reminds everybody what the holiday season is about, and you get to come and enjoy pizza and beer while you鈥檙e participating,鈥� DC Brau’s Skall said.
DC Brau and Pizzeria Paradiso鈥檚 spent-grain crust is available at all Pizzeria Paradiso locations through Dec. 24.
Pizzeria Paradiso is also running a 鈥済ive a can, get a can鈥� event, where diners who bring in a can of food for Martha鈥檚 Table get a free can of beer Dec. 16 at the Hyattsville location, Dec. 17 at the new Spring Valley location and Dec. 18 at the Dupont location.
