Pizza beer recipe: can we discuss, please?

for the sake of discussion, I think tomato paste with a yeast and some hops that would add some peppery, and oregano flavor/aroma you might have something. I love pizza, I love Beer, not so sure they belong in one, but I sure would try it.

 

"Dislike" Button.

 

50% Marris otter
30% wheat
10% biscuit
10% victory
Consider some smoked malt
(malty, biscuity, bready, smokey)
Mash at 152-154 degrees

Hops? Saaz maybe, just bittering maybe 12-20 IBUs

Wyeast 3711 (tart and bready)

Dry "hop" with oregano or maybe Italian seasoning (no salt)
Dry "hop" with roasted jalapeños.

...but what the hell do I know...

 

I don't see how that is logical...

 

not trying to be snotty here, but why not just eat pizza and drink beer? finding a beer that works well with your favorite pizza is going to taste a heck of a lot better than anything you're going to brew with pizza flavors already in it.

 

it could be worth a try, but orange is used more as a spice. i just don't see tomato having any potential to work the same way, but if you want to try it i'd be interested to see how it came out.

 

if ryane doesn't chime in here...beermail him. I have a gut feeling he's already brewed one.

 

I don't like the thought of tomato beer.... i just feel like it would dominate the flavor. Feel the same way about cheese. However, ive made a good oregano beer and ive heard of some decent bacon beers. Maybe dryhop some peperroni herbs and other common toppings and you could have somethin up that ally.

 

Even Mama Mia Pizza Beer! has some positive reviews, so I hate to discount the OP's ability to enjoy or brew such a beer. But I like to stick with my gut instinct on certain flavor combinations. Watermelon and beer don't sound even remotely compatible to me, and I have never heard of a widely accepted/applauded watermelon beer. There are other weird combinations that I have seen either brewed or suggested by people that just make me cringe. Adding whole pizza's is at the top of my list here. Adding tomato (esp tomato paste) is not far behind.

If someone is serious about making this beer, I would start by buying a bunch of Saison du BUFF (preferably the DFH version as the most herbal) and then spike it to taste with any additional ingredients. This would just be a rough estimate, but brewers often make hop teas or steep spices to get a feel for how a new or strange ingredient will react. I would steer well clear of adding: cheese, crust, or meat to my beer, and I'd strongly advise looking for alternatives to using tomato as well. I think the right amount of spices/herbs could result in something that is close enough to pizza to suffice while still remaining drinkable and have some chance at being enjoyable even...

 

I love me my Watermelon Wheat beer Seriously. Great quaffable summer beer (must be kegged to maintain sweetness & flavour). Easier to incorporate than "Pizza" which is a blend of many flavours.

 

Yeah I am sure on a homebrew scale it is possible to make well, but the sheer idea of it still seems unappealing to me. Definitely not an intuitive pairing like aging an amarillo hopped wheat beer on citrus fruit or peel, or adding coffee/chocolate to a stout...

 

Chelada with a pepperoni garnish?

 

This made me chuckle

Sometimes its fun to do something horrible, especially when you get to see peoples reaction when they taste it! Strangely when I made the hot wing and ranch beers, some people actually liked them, thats when I realized I have some very, very strange friends

If I were to do a pizza beer this is what I would do.

1 - make a malt bill similar to what scurvy posted, although I would use dark munich instead of MO
2 - steep some basil at KO
3 - use some tomatoes in the mash and potentially add some romas to the boil
4 - dry hop with a tiny bit of oregano
5 - Fat wash some pepperoni and add the extract
6 - use some cheese flavoring extract http://www.naturesflavors.com/index...or-extract/organic-cheese-flavor-extract.html

 

ryane may have something on the cheese flavor. That's the part that throws me the most. Although, I would definitely have to find a smaller amount for sale (if the whole idea goes to shit, what are you going to do with a gallon of cheese extract?). Lactose might help get a bit of that dairy flavor. (not vary familiar with it though)
I would probably leave the tomatoes out as well, but you may be able to get a tomato flavor by using some more common adjuncts.
I like scurvy311's recipe but I would probably leave out the victory, and use some corn and maybe some sugar, just to dry it out a bit and hopefully add some acidic taste. I would also add basil to it and some pepper. Not sure the best way to do pepper. The jalapeno scurvy311 suggested might be the best thing to use.

 

I have never and will never do a pizza beer, but I like the toastiness of victory, smokiness of smoked malt, and roasty savory spiciness of jalepeno. I do like swapping the dark Munich. I said MO for the biscuitiness.

Maybe baked oats would give a smoothness/textural sensation of cheese. When I think pizza I think crust and toppings. Cheese and tomatoes alone are a small portion of the flavor. I think dry herbing with pizza spices and using a tart yeast could be an accessible alternative to the flavor of sauce.

 

they sell it in 4oz bottles for $15

 

Forget the cheese flavor. Make this more subtle. Focus on the meaty parts and the tomato. Use a wheat base with a small amount of crystal 20 and about 20% smoked malt for the meat. Put fresh tomato and basil close to the end of the boil. Be careful but a dash of orageno too. Black pepper to taste and a hefe yeast at low temp.