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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!

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.

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