Pizza beer, revisited

Pizza beer, reported on here in April, gets more attention from the Illinois press.

The Chicago Tribune has an extensive story about homebrewer Tom Seefurth’s plan’s to incorporate still more food flavors into beers in a movement he calls “culinary brewing.”

Salsa beer. Curry beer. Oatmeal raisin cookie beer. He has tried them all.

The Tribune talked with Randy Mosher, author of Radical Brewing, who complimented Seefurth for trying to come up with a beer that accompanies Italian food — a niche that is currently unfilled.

“It’s much better than you might think,” Mosher said. “It’s definitely gimmicky, but sometimes gimmicky is what you need. People have their habits, and sometimes a gimmick jars them out of their complacency.”

The beer is available at Walter Payton’s Roundhouse in Aurora, Ill.