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Thursday, May 10, 2007

Pizza and Beer? How About Pizza Beer?

At the World Beer Festival that is held twice each year in Raleigh and Durham, N.C., I give a talk that has the working title "Weird Beers of the Festival." My job is to hunt through the list of beers being poured during the event and try to twist the taste buds off the tongues of the 30-50 people taking a load off in the tent where I'm speaking.

There is a new beer on tap at Walter Payton’s Roundhouse Brewery in Aurora, Ill., that has even me amazed. Tom Seefurth’s Mamma Mia Pizza Beer is a homebrew recipe gone wild. Pizza beer? Now that is weird. The brew is flavored with tomatoes and other pizza ingredients.

Seefurth worked with the Roundhouse brewmaster Mike Rybinski to commercialize the recipe. Now he is working on perfecting Thin-Crust, a light pizza beer, two beers that go with chicken, a salsa beer, and a slightly sweet Haefemeyer beer that goes with oatmeal raisin cookies. I'm personally waiting for work to begin on the Ruth's Chris signature filet mignon flavored brew.


Tyler said...

While I admit this concept seems radical I say... why not? Is it possible that we as a society have been subjected to such carefully marketed products so that as few people as possible will be offended? I applaud this homebrewer because he is doing something others wont even dare to touch. Understandably, budweiser wont be making a competitor anytime soon, but perhaps they and other brewers could take a few lessons from Tom Seefurth. Lets all remember that the first guy to put an olive in a Martini was also called a radical, perhaps pizza beer along with other 'culinary-complementary products' will become the wave of the future. We'll never know unless we try. Cheers!

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