emacgee (4697) - Chapel Hill, North Carolina, USA - MAY 26, 2008
Thanks facto for bringing this to the Carolina gathering. Pours a clear gold with a white head. The nose was exactly what you would expect, pizza, tomoato, oregano, pizaa all around. the flavor is exactly the same and it is what it is. Very much so pizza and herbs. Don’t know how they did it but its pizza-beer. KingpinIPA (841) - Milwaukee, Wisconsin, USA - MAY 25, 2008
Amber color. Smell of Pizza. So weird that I can smell garlic, spice, tomato and malt. Taste is something to get used to. At first you taste the spice and then its like you have had enough of it already. Smell is great! TURDFERGUSON (4058) - Durham, North Carolina, USA - MAY 25, 2008
Bottle shared by mrfacto at the CC gathering. Thanks Matt! Aroma is very pizza-like--oregano, tomatoes, garlic, maybe even some pepperoni! Flavor is a bit of a step down from the aroma, but still pizza. I like pizza and I like beer, but not so much together as one. Still, very happy to sample this. JCB (3999) - Durham, North Carolina, USA - MAY 25, 2008
Bottle shared at the Carolina Crew Gathering at Turd’s – thanks to MrFacto for sharing. Or should we thank him? I don’t know, but this is such a weird, messed up beer. And heaven help me, I actually started to like it a bit. Okay, that’s not entirely true. It looks like an average IPA, has a thin mouthfeel, and I’m ultimately not sure what this really contributes qua beer. But damned if it doesn’t smell like stewed tomatoes, oregano, and basil. An experience. ganache (6003) - New Jersey, USA - MAY 24, 2008
Bottle. Curiosity got to me here, as when I walk by a car crash. Aroma is dirty and earthy, tomato, oregano, garlic, basil and a light sweet citrus. Pale orange pour with frothy beige head. Sticky, lightly tart, lightly bitter and bready taste is a bit rough, a bit crusty, overspiced with both a weak malt base and uninteresting bg hops. Light body, chalky after. I could see basil being used as an ingredient more often, based on this, especially in some off-kilter saisons, but otherwise ugh. Not unpleasant, as expected, and not even liquid pizza, as others here are claiming, but nothing worth buying twice or even finishing - a three ounce novelty.
Headbanger (4009) - Aurora, Illinois, USA - MAY 23, 2008
16oz bottle-A slightly hazy very carbonated body with a small ring for a head. Aroma of pizza sauce. Taste of oregano, basil, slight hops, and slight tomato. This medium bodied brew is a little bitter as well. I wish I tried the original. A different tasting brew. CanIHave4Beers (4194) - Pouring Bus, Iowa, USA - MAY 19, 2008
This was suprisingly very good. As far as flavored and fruit beers are concerned this one is particularly tasty and interesting. The scent smells (I kid you not) like very good pizza sauce. The taste is slightly less intense, but never the less there are without a doubt, some very spicy flavors of oragano and basil. The tomato flavor is subdued but plesant. On top of all of this there is a good light hop bitterness at the back of the tongue. The beer pours with a small head and is slightly cloudy and light orange. Shag (3027) - Chattanooga, Tennessee, USA - MAY 17, 2008
UPDATED: JUN 14, 2008 What an interesting drinking experience. Sampled with cheese pizza of course. A golden appearance. The aroma is pepperoni, oregano, and cheese. The pizza flavor is there but not overpowering. Some spiceness shows through in the finish. Overall it does have a pizza flavor for sure but my only complaint is the body is a bit thin ChainGangGuy (4905) - Woodstock, Georgia, USA - MAY 14, 2008
Created by Tom and Athena Seefurth of Campton Township, Illinois in his lifelong pursuit to combine two of the world’s great loves, pizza and beer. Some say it’s the best pizza beer around. Feh! If I had a dollar for every time I’ve heard this... Oh, but I’ll give it a chance, as I’m a real sucker for unique beer it seems.
Hm. Not to brag, but, it’s a Pizza Parade, babies! Hands down, no question, it is pizza-y. That was the aim of Mister and Missus Seefurth and they achieved it. The nose is slathered in spicy, chunky, robust tomato sauce primarily, with just a slight bready background note. This, of course, carries over into the taste. Along the way, other flavors begin to develop -- some sweetish dough here, some chiffonade basil there. Even a pinch of red pepper spiciness. Oh, and packed with fresh garlic. Ah, the power of garlic. As with any pie, it’s more of the same till the end, though the spices still had legs and carried on well past the finish. As you drink it down, the various flavors really start to come together as it slowly bakes in your gut, all of it settling vaguely under the definition of "pizza", at least in terms of flavor and aroma. No complaints here. However, as with Short’s Bloody Beer, I just can’t see myself calling on this beer every day. Not bad at all, though. Easily the best pizza beer on the market. awautlet (45) - Madison, Wisconsin, USA - MAY 13, 2008
Dark golden in color with a creamy off white head. Nose of pizza: tomato, basil, oregano and garlic with hints of bread dough. On the palate there is tomato and basil up front followed by a bread like finish with hints of garlic. I think this would have been better if they had used a lager as the base beer to give it some more body.