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.