I have an old BYO with a pizza beer recipe. It looks interesting. I would certainly like to try it, but I don’t think I would want to have 5 gallons of it on tap.
What kind of yeast are they using? How do they deal with the fat from the pizza?
Oh, and WHY????
I forget what Belgian yeast Mike Rybinski told me they used, but I know it was finished off with some Champagne yeast. There was no fat in any of the ingredients, even the pizzas that they tossed into the mash being bereft of cheese and meats.
Why? One may as well ask why one would put orange peels in a beer. Why not? Fantôme has used some pretty weird ingredients in some of their Saisons. In this one, the "weird" ingredients were diced tomatos, fresh basil & oregano, garlic, and marinara sauce. And as I wrote before, it smelled like pizza but tasted like a spicy Saison.
I like saisons and if Cornfield likes it I would love to try it! Anyone back there getting a growler and handbottling some? Maybe I could get Odeed to like this saison!
Sounds like it could be interesting. Basil actually gives off a strong licorice like flavor and aroma when used in beer and oregano works as a bittering agent, so I guess I’m not seeing how this would taste or smell like pizza.
