I Brewed a Pizza Beer – And Yes, It Was Drinkable
I Brewed a Pizza Beer – And Yes, It Was Drinkable
What happens when you mash together Italy’s most iconic dish and the art of sour beer brewing? You get the weirdest brew I’ve ever made: Pizza Beer. And surprisingly… it kinda works.
This experiment follows the cult chaos of my Tzatziki Sour. So I figured, why not go deeper into savory territory and bring pizza to the pint glass?
Why Pizza?
Honestly? Because you asked for it. I ran a YouTube community poll asking which beer pairs best with pizza. The crowd favorite? Lager. But me? I wanted to make a pizza-inspired beer that actually includes the ingredients of pizza. So I did.
The Ingredients
To stay true to the concept, I used:
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100g (3.5 oz) San Marzano Tomatoes
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2 ml (about 0.4 tsp) dried Basil
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3 ml (about 0.6 tsp) dried Oregano
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1 ml (about 0.2 tsp) Salt
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Sourdough Starter (fed with Tipo 00 flour)
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500g (1.1 lb) Wheat DME
I steeped the herbs and tomatoes in hot water like a tea. The goal wasn’t full pasteurization, just extraction. Then I strained it all into the fermenter.
Brewing Process
This was brewed in my iGulu F1 system, perfect for one-gallon (3.78L) batches and wild experiments. If you’re curious about the gear I use, you can get 20% off iGulu gear using the code DRHAN20 👉 https://igulu.com/?sca_ref=6679834.Gm6UfWKv2R
Fermentation schedule:
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2 days at 22°C (72°F)
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2 days at 23°C (73.5°F)
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5 days at 25°C (77°F)
Then it chilled for a bit while I… got lost in the garden.
The Tasting
This beer poured a hazy orange with a tight, creamy head. On the nose: basil and oregano, with that funky-sour lactic bite. No clear tomato notes, but the idea of pizza comes through.
Flavor-wise? Sour and clean, oregano, basil and a hint of salt. Not gimmicky. I wish I’d added more tomato and oregano — but the basil was just enough without turning metallic.
The Lab Doctor Weighs In
In true DrHans Brewery fashion, the Lab Doctor joined in:
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San Marzano Tomatoes: 8° Brix, low-acid, dense.
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Tipo 00 Flour: Ultra-fine pizza flour. Adds no flavor, but boosts nerd credibility.
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Salt: Measured scientifically (“worked in the Tzatziki Sour”)
Also, a warning: Don’t try this with regular canned tomatoes. If you’re gonna make a pizza beer, go big.
Would I Brew It Again?
Yes. But I’d up the tomato and oregano, keep basil minimal.
This was less about creating a joke beer and more about pushing boundaries.
Want to Brew It?
Here’s the quick recipe for a 1-gallon (3.78 L) batch:
Extract Version:
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500g (1.1 lb) Wheat DME
-
100g (3.5 oz) San Marzano Tomatoes
-
2 ml (0.4 tsp) dried Basil
-
3 ml (0.6 tsp) dried Oregano
-
1 ml (0.2 tsp) Salt
-
Sourdough starter (fed with Tipo 00 flour)
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Top up the fermenter with water to 3.78 liters (1 gallon)
All-Grain Alternative:
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50% Wheat Malt / 50% Pilsner Malt (or a 60/40 split)
Fermentation Schedule:
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2 days at 22°C (72°F)
-
2 days at 23°C (73.5°F)
-
5 days at 25°C (77°F)
Ferment under pressure for cleaner results or leave it open for more funk.
Watch the Madness Unfold
Don’t just read about it. Watch the full video to see the reactions, the Lab Doctor’s science rants, and the pour:
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