Chef Quillan Glynn, Part Three: Comparing Boulevard and Deschutes’ versions of their White IPA collaboration

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.