Alternatively, layer pizza slices in a wooden or copper barrel, and let it sit for a couple of weeks while the yeast in the crust, the cheese culture, and the tomato enzymes work their fermenting magic. Skim off the grease, strain and bottle. Mmmm!
- Hawaiian Pizza Beer: Scrape off the pork; the pineapple enzymes add a special kick, perfect for summer enjoyment.
- White pizza beer (weisspfizzenbrau): The absence of tomato produces a paler brew. It can be difficult for the inexperienced brewer to get an optimal balance of ricotta and mozzarella cheeses. Spinach is a popular topping, and its enzymes will correct intestinal flora imbalances resulting from drinking too much beer.
- California Pizza Beer: San Francisco sourdough crust lends a unique, adventurous bouquet.
- Vegetarian Pizza Beer: Onions, peppers, olives, and spinach make this a hearty, complex winter treat. Vegans may substitute tofu and a dollop of fermented bean curd for cheese. Sea vegetables are not recommended.
- Meat-lover's Pizza Beer: Top the pizza with your favorite fermented meat snacks. This produces a rich, heady (or head cheesey) brew. Venison toppings are often used to produce a richer, flatter beverage with a higher alcohol content, such as the exquisite triple buck. Anchovies are not recommended; if you have a taste for this style, better just brew a small accessory batch.
- Greek Pizza Beer: Don't be fooled by the brackish olive color, this is a fine, crisp brew with a delicate feta cheese bite.
- Italian Pizza Beer: Extra oregano, basil, portabello mushroom, and marinara are the secret to this variant's old-world charm.
Use fresh garlic in the same proportion as hops for standard beers, and add crushed red pepper to taste. Many folks enjoy leftover cold pizza beer for breakfast.