Hammy78 (973) - Dundas, Ontario, - JAN 24, 2013oobawa (1301) - Tennessee, USA - FEB 21, 2017
Bottle picked up in Calgary at Crowfoot Wine and Liquors. Pours an almost golden colour with lots of sediment with a white head and some minor flecks of lace. Nose of spice, quite obviously oregano and a touch of garlic. Tastes like a Roma pizza. Interesting brew.
Really...what did you expect? Fizzy like a macrobrew, lager-ish and thin, with noticeable flavors of carbonated ketchup and oregano. God, the oregano. So, so much oregano. Started as a joke, but damned if Iím not gonna be having pizza burps all night without the benefit of a single slice. Smells like what it is. And what it is is a terrible idea. (9/2009) beastiefan2k (3902) - HdG (past: NYC, KS, Rain City), Maryland, USA - JUL 7, 2016
Not a fresh bottle shared by Pruf at a tasting. I can out the same ingredients into a beer and it wont taste like this. Its very much like a baked bread, tomato, and spices flavor and aroma. Its a bit sickening actually. I almost feel like some artificial flavors were added b/c tomatoes and garlic dont really add that much flavor when added to beer. The basil was particularly strong. A great beer to share at a tasting but I donít think I could drink a whole bottle. luttonm (6168) - Seattle, Washington, USA - JUN 12, 2016
Bottle at Liquid Sunshine. Courtesy of Chris, who saved it in honor of Albertoís first visit to Seattle. Amazing. Solid, heavy gold. Pizza! Oregano! Chef Boyardee! Lagery sweet base. Awful. But also amazing. Prufrockstar (2132) - Moscow, Idaho, USA - MAY 8, 2016
Bottle sent to me by Bacterial - thanks! Iím torn on how to rate this. On the one hand, it smells and tastes remarkably like a pizza (or more accurately a garlic knot dipped in pizza/marinara sauce like you might find at Little Caesarís - yeah, I know they donít serve garlic knots, but the aroma is still basically crazy sauce). And I guess thatís exactly what theyíre going for, so props for being able to execute on such an out there idea. On the other hand, itís a terrible idea, and no matter how perfectly you capture the essence of a pizza, a pizza beer is doomed to be gross. So how do you rate such a beer? Shrug and just put up some numbers. andrewje41 (3763) - Kenmore, Washington, USA - MAY 7, 2016
Bottle pour skated by Pruf. Thanks! I thought you were kidding when you said you had this. Pale pour. Garlic, tomato, and dough aroma. Flavor matches. The beer is exactly what we thought they were! And we let them off the hook! Pizza and beer were better paired, but not married.
ippopotamo36 (2354) - Rome, ITALY - MAY 7, 2016
Bottle at Liquid On tap at the source in Seattle-USA. Bottle. Hazy orange pour, no big foam. Nose: oregano, over cooked pizza. Mouth: weird. Pizza, oregano.
---Rated via Beer Buddy for iPhone Stuu666 (13094) - Edinburgh, SCOTLAND - MAR 2, 2015
Bottle at Craigís. Pours hazy amber, nose is in fact pizza - tomato, oregano, very herbal, taste is similar, more of the garlic, quite interesting. HonusWagner (2168) - Florida, USA - OCT 26, 2014
Both better and worse than it has any right to be. Smells like a huge pile of oregano accidentally slipped into your glass or boring light lager. Tastes less spicy and just kinda bland/slightly odd. Itís a bad beer but not nearly as awful as I suspected. anthony850 (471) - Andover, New Jersey, USA - OCT 25, 2014
Tastes like pizza heavy oregano.
---Rated via Beer Buddy for iPhone Heathen (1500) - Wilmington, Delaware, USA - OCT 22, 2014
THOUGHTS: Dear, God! It really smelled like Pizza. Or at least what my mustache smells like after eating pizza. Not as awful as I thought it could have been. It was sort of like watered-down, carbonated tomato sauce. I didnít mind the smell or taste, but I donít know if they work as a beer.
TECHNICAL: Drank 5/12/2013. Bottle. Poured a slightly hazy, light, orangey gold with a small, off-white head that mostly diminished leaving virtually no lacing. The aroma had toasted malt and cracker; garlic bread, bread stick, garlic basil, tomato and oregano; and of those garlic might have been the strongest. The initial flavor was lightly sweet and slightly acidic; while the finish was slightly sweet, moderately acidic and ever so slightly bitter with a short duration. There was tomato, pale malts, garlic, basil, oregano, pizza, tomato sauce, hints of caramel, bread, cracker, vegetable, slight straw, and pizza bagel bites. The light body was watery with fizzy carbonation and a dry and ever-so-slightly astringent finish.