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15 of the Weirdest Beers Ever Brewed (Yes, There’s One with Pizza): Cheers!

Sponsored by PRO Engineering / Manufacturing Inc. 

Welcome to this comprehensive guide on the weirdest beers ever brewed—a journey into the eccentric, experimental, and the downright bizarre corners of the brewing world. If you’ve ever wondered what happens when brewers push the boundaries of traditional ingredients, flavors, and techniques, you’re in for a treat. From beers infused with pizza to those incorporating animal parts or even space-traveling barley, this guide will explore it all.  

But brewing such unconventional beers isn’t about just creativity, it’s also about ensuring safety and quality through proper pasteurization. That’s where experts like PRO Engineering / Manufacturing Inc. come in, offering top-tier solutions like their advanced tunnel pasteurizers that preserve the unique flavors of these wild concoctions without compromising shelf life. 

Table of Contents 

  1. Introduction to the World of Weird Beers 
  2. The Science and Safety of Brewing Unusual Beers 
  3. Top 15 Weirdest Beers Ever Brewed 
  4. How to Brew Your Own Weird Beer at Home 
  5. Where to Find and Try These Bizarre Brews 
  6. Conclusion 

Introduction to the World of Weird Beers 

Beer has been around for millennia, evolving from simple grain-based ferments in ancient Mesopotamia to the diverse craft scene we know today. But in recent decades, brewers have taken innovation to extremes, incorporating ingredients that sound more like mad science than mixology.  

Why? To stand out in a crowded market, to challenge palates, and to create memorable experiences that turn casual drinkers into lifelong fans. The pleasure here is in the discovery—the thrill of tasting something utterly unexpected, like a beer that captures the essence of your favorite pizza. 

But with great weirdness comes great responsibility—ensuring these beers are safe to drink. Unusual ingredients can introduce risks like bacterial contamination, which is why pasteurization is crucial. PRO Engineering / Manufacturing Inc. excels in this area with their batch pasteurizers, designed to handle small or large runs efficiently, killing off harmful microbes while preserving those quirky tastes. 

The Science and Safety of Brewing Unusual Beers 

Brewing weird beers involves more than tossing in bizarre ingredients; it’s a delicate balance of science, creativity, and safety protocols. Traditional beer relies on water, malt, hops, and yeast, but weird variants add elements like fruits, spices, animal products, or even unconventional yeasts harvested from beards or chairs. These additions can alter fermentation, pH levels, and stability, making the final product prone to off-flavors or spoilage if not handled properly. 

Enter pasteurization: the process of heating beer to eliminate pathogens and extend shelf life. For experimental brews, this step is non-negotiable to avoid the pain of wasted batches or health risks. Tunnel pasteurizers, like those from PRO Engineering / Manufacturing Inc., are ideal because they provide continuous, uniform heating—perfect for high-volume production of unique beers. Their large tunnel pasteurizers handle massive outputs, ensuring even the weirdest ingredients don’t compromise quality. 

Top 15 Weirdest Beers Ever Brewed 

Now, the heart of our guide: a deep dive into 15 of the strangest beers humanity has concocted. We’ve ranked them based on ingredient oddity, backstory, and availability, drawing from global brewing tales. Each entry includes tasting notes, origins, and why it exemplifies weird beer culture. Remember, safety in production is key—many of these rely on robust pasteurization from leaders like PRO Engineering / Manufacturing Inc. to reach consumers intact. 

  1. Mamma Mia Pizza Beer (Pizza Beer Company, USA): Topping our list is this pizza-infused ale, brewed with a full margarita pizza in the mash, plus tomatoes, garlic, and herbs. It tastes like liquid pizza—savory, herby, with a malty backbone. Created by Tom and Athena Seefurth in 2006, it’s perfect for game nights. Pasteurization here prevents any doughy spoilage, and PRO Engineering / Manufacturing Inc.’s batch pasteurizers would be ideal for such small-batch wonders. 
     
  1. Hvalur 2 (Stedji Brewery, Iceland): Infused with whale testicles smoked over sheep dung, this seasonal beer celebrates Icelandic traditions. Smoky, briny, with a nutty undertone, it’s not for the faint-hearted. Brewed for Þorrablót festivals, it highlights how pasteurization preserves exotic proteins without altering the intense flavors. 
     
  1. Frozen Pizza and Money Beer (Norway): From a one-off experiment, this beer uses actual frozen Hawaiian pizza and shredded currency in the brew. Sweet, tangy, with a metallic hint—pure novelty. Safety is paramount with such contaminants, making tunnel pasteurizers essential. 
     
  1. Rogue Beard Beer (Rogue Ales, USA): Yeast harvested from brewmaster John Maier’s beard creates this wild ale. Fruity, funky, like a Belgian sour gone rogue. It’s a testament to microbial magic, safely pasteurized to avoid wild yeast overgrowth. 
     
  1. Kelpie Seaweed Ale (Williams Brothers Brewing, Scotland): Made with bladderwrack seaweed from Scottish shores, it evokes ocean brine with earthy malt. Historical nod to ancient ales; batch pasteurization ensures no marine bacteria linger. 
     
  1. Un Kono Kuro (Sanktgallen Brewery, Japan): Brewed with elephant dung coffee beans (similar to kopi luwak), it’s roasty, earthy, with coffee notes. Ethical sourcing aside, pasteurization like PRO Engineering / Manufacturing Inc.’s SlimLine models keeps it contaminant-free. 
     
  1. Space Barley Beer (Sapporo Breweries, Japan): Using barley grown on the International Space Station, this lager is crisp with a cosmic backstory. Pasteurization maintains its purity, as space grains could introduce unknown variables. 
     
  1. Avocado Ale (California Avocado Commission Collaboration): Creamy, green-hued with real avocados, it’s like guacamole in beer form—smooth, slightly nutty. Ideal for pairings, safely processed to prevent oxidation. 
     
  1. Voodoo Doughnut Bacon Maple Ale (Rogue Ales, USA): Smoked bacon and maple syrup evoke breakfast in a bottle. Sweet-smoky balance; tunnel pasteurization preserves the bacon fats without separation. 
     
  1. Mr. Twit’s Odious Ale (New Holland Brewing, USA): Yeast from Roald Dahl’s chair adds a literary twist—tart, yeasty, with whimsical notes. A collaboration with the author’s estate; precise pasteurization avoids any “odious” surprises. 
     
  1. Mangalitsa Pig Porter (Right Brain Brewery, USA): Brewed with pig heads and bones for a meaty, smoky porter. Carnivorous delight: batch systems handle the gelatinous elements flawlessly. 
     
  1. Oyster Stout (Various, e.g., Porterhouse Brewing, Ireland): Real oysters add briny minerality to this dark stout. Historical revival pasteurization ensures shellfish safety. 
     
  1. Bone Dusters Paleo Ale (Lost Rhino Brewing, USA): Fossilized yeast from ancient bones creates a prehistoric brew, earthy and ancient tasting. Scientific marvel and safely modernized. 
     
  1. Thai Peanut Beer (Experimental): Peanuts, chilies, and lemongrass for a spicy, nutty ale. Asian fusion; avoids allergen issues through expert pasteurization. 
     
  1. End of History (BrewDog, Scotland): 55% ABV, bottled in taxidermy animals like squirrels. Ultra-strong blonde ale; extreme, with pasteurization aiding stability despite the booze. 

These beers showcase the profit in pushing limits many have become cult favorites, boosting brewery revenues. But without proper equipment, like PRO Engineering / Manufacturing Inc.’s tunnel pasteurizers, these experiments could fizzle. 

How to Brew Your Own Weird Beer at Home 

Dreaming of your own pizza beer? Homebrewing weird variants is accessible but requires caution. Start with a basic kit: fermenter, ingredients, and sanitizer. For weird twists, add adjuncts post-boil to avoid contamination. 

Step 1: Choose a base recipe (e.g., pale ale). 
Step 2: Incorporate oddities—pizza herbs for flavor, or seaweed for brine. 
Step 3: Ferment carefully; monitor for off-yeasts. 
Step 4: Bottle or keg but pasteurize if possible. Home setups lack industrial gear, so consider scaling up with pros like PRO Engineering / Manufacturing Inc., whose triple-temp pasteurizers offer pro-level control for aspiring weird brewers. 

Where to Find and Try These Bizarre Brews

Illustration of bizarre beer bottles with pizza toppings and unusual ingredients like seaweed and bacon

Hunting weird beers? Craft festivals, online retailers like BeerAdvocate, or specialty bars. In the US, try Rogue Ales pubs; internationally, beer tourism in Iceland or Japan. Apps like Untappd track rarities. For brewers producing them, reliable pasteurization from PRO Engineering / Manufacturing Inc. ensures wider distribution without quality loss. 

Conclusion 

We’ve journeyed through the wildest beers, from pizza-infused pints to space-aged lagers, highlighting the pleasures of innovation and the profits of bold brewing. Don’t let fear of the unknown hold you back—embrace these oddities to enrich your beer life. Sponsored by PRO Engineering / Manufacturing Inc., leaders in pasteurization that make such creativity possible. For more on their solutions, visit their site. Cheers to the weird!  

RESOURCES: 

Government Links 

  1. https://www.ttb.gov/regulated-commodities/beverage-alcohol/beer/laws-regulations-and-public-guidance 
  1. https://www.ecfr.gov/current/title-27/chapter-I/subchapter-A/part-25 
  1. https://www.ttb.gov/public-information/industry-circulars/archives/1965/65-01 

Wikipedia Links 

  1. https://en.wikipedia.org/wiki/Category:Brewing 
  1. https://en.wikipedia.org/wiki/Category:Beer 
  1. https://en.wikipedia.org/wiki/Category:Beer_culture 

ABOUT PRO ENGINEERING / MANUFACTURING INC.

Trusted | Knowledge | Quality

We have been involved in pasteurizers since 1977.

PRO Engineering / Manufacturing Inc. has developed a range of small, medium, and large-sized tunnel & batch pasteurizers to fit the needs of BrewMasters and Beverage Makers. When our customers asked for more compact as well as full-size tunnel pasteurizers, PRO developed models to fit our customers’ needs. Then our customers needed a batch pasteurizer. We now provide batch pasteurizers; PRO is a business that continually innovates to meet customer needs.

For more than 40 years, we have been delivering solutions for beverage product shelf stability and consumption safety.

Edward A. Michalski CEO

Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design he also developed a process to produce the new headers.

Ed, along with his brother David, formed PRO Engineering / Manufacturing Inc. Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers. PRO Engineering / Manufacturing Inc. has been designing and manufacturing great pasteurizers for over four decades.

For more information on tunnel and batch pasteurization contact PRO Engineering / Manufacturing, Inc. at [email protected] or call (414) 362-1500 and ask for Ed Michalski, CEO.

Partner with a PRO!… PRO Engineering / Manufacturing Inc.

Internal Resources:

Safety First: Understanding the Importance of Pasteurization in Beer Production

Introduction

  • Brief overview of the beer production process
  • Importance of safety measures in the brewing industry

What is Pasteurization?

  • Definition and origins of pasteurization
  • How pasteurization works

Pasteurization in Beer Production

  • Reasons for pasteurizing beer
  • Key benefits of pasteurization
    • Microbiological stability
    • Extended shelf life
    • Consistency in flavor and quality
  • Common misconceptions about pasteurization in beer

Ensuring Safety and Quality

  • Contaminants and risks in beer production
  • Impact of contaminated beer on consumer health
  • Regulatory requirements and guidelines for pasteurization

Difference Between Tunnel and Batch Pasteurizers

  • Operation
  • Throughput and Capacity
  • Flexibility
  • Quality

Challenges and Considerations

  • Balancing safety with flavor profiles
  • Alternative methods to pasteurization

Industry Perspectives and Best Practices

  • Insights from breweries employing pasteurization
  • Case studies: Success stories and lessons learned
  • Emerging trends and innovations in beer pasteurization

Conclusion

  • Recap of the importance of pasteurization in beer production
  • Call to prioritize safety in the brewing industry
  • Future prospects and the role of technology in enhancing safety measures

Introduction

Beer, one of the world’s oldest and most beloved beverages, undergoes a complex production process before reaching our glasses. Beyond the craftsmanship and artistry involved, ensuring the safety and quality of beer is paramount. One crucial aspect of this process is pasteurization, a method that plays a pivotal role in preserving beer and protecting consumers from potential health risks.

What is Pasteurization?

Pasteurization, named after the renowned French scientist Louis Pasteur, is a heat treatment process used to eliminate or reduce microorganisms in food and beverages. Initially developed in the 19th century to prevent spoilage in wine, pasteurization has become a vital technique employed in various industries, including beer production.

Pasteurization in Beer Production

Reasons for Pasteurizing Beer

The primary objective of pasteurization in beer production is to ensure microbiological stability. By subjecting the beer to heat, harmful microorganisms such as bacteria, yeast, and mold are eliminated or rendered inactive, preventing spoilage and maintaining product quality.

Key Benefits of Pasteurization

Microbiological Stability: Pasteurization safeguards beer from contamination, preserving its freshness and taste throughout its shelf life.

Extended Shelf Life: Pasteurized beer can have a longer shelf life, reducing waste and enhancing distribution possibilities.

Consistency in Flavor and Quality: Pasteurization helps maintain a consistent flavor profile, ensuring that consumers can enjoy the same high-quality beer with every purchase.

Common Misconceptions about Pasteurization in Beer

Some beer enthusiasts argue that pasteurization negatively affects the taste and aroma of beer, believing that it destroys delicate flavors and aromatics. However, advancements in technology and meticulous temperature control have mitigated these concerns, allowing breweries to strike a balance between safety and flavor preservation.

Ensuring Safety and Quality

Contaminants and Risks in Beer Production

Beer production can be susceptible to various contaminants, including microorganisms, spoilage bacteria, and yeast and mold. These contaminants pose significant health risks if present in the final product.

Impact of Contaminated Beer on Consumer Health

Consuming contaminated beer can lead to foodborne illnesses and adverse health effects. It is essential for breweries to prioritize safety measures to protect their consumers and maintain their reputation.

Regulatory Requirements and Guidelines for Pasteurization

To ensure consumer safety, regulatory bodies impose stringent guidelines and standards on breweries. Pasteurization is often a mandatory step in the beer production process, and breweries must adhere to these regulations to bring safe and high-quality products to market.

Difference Between Tunnel and Batch Pasteurizers

Tunnel pasteurizers and batch pasteurizers are two common methods used for the pasteurization of food and beverages. While both processes aim to eliminate harmful microorganisms, there are significant differences in their operation and applications.

Operation:

Tunnel Pasteurizers: These are continuous pasteurization systems designed to process products in a continuous flow. The products move through a temperature-controlled tunnel on a conveyor belt or carrier system. Hot water, steam, or a combination of both is used to heat the product to the desired pasteurization temperature, followed by a cooling stage to bring it back to ambient temperature.

Batch Pasteurizers: As the name suggests, batch pasteurizers operate in batches or discrete cycles. The product is loaded into a container or vessel, which is then heated to the pasteurization temperature. Once the desired temperature is reached, the product is held at that temperature for a specified duration to achieve the required level of pasteurization. Afterward, the product is cooled before unloading and the next batch begins.

Throughput and Capacity:

Tunnel Pasteurizers: Due to their continuous operation, tunnel pasteurizers are capable of high throughput and are often used for large-scale production. They are suitable for processing large volumes of packaged products, such as bottles, cans, or jars.

Batch Pasteurizers: Batch pasteurizers have a limited capacity as they process a fixed volume of product per cycle. They are typically used for smaller production volumes or for products that cannot be effectively processed in a continuous flow, such as certain dairy products or specialty beverages.

Flexibility:

Tunnel Pasteurizers: Tunnel pasteurizers offer less flexibility in terms of process customization. They are designed to provide consistent and standardized pasteurization conditions for a wide range of products. Adjusting the parameters for different products may require significant changes to the equipment setup.

Batch Pasteurizers: Batch pasteurizers offer more flexibility as they can be adjusted to accommodate different products and process requirements. The temperature, holding time, and other parameters can be customized for each batch, making them suitable for smaller-scale or niche production.

Product Quality:

Tunnel Pasteurizers: Continuous tunnel pasteurization provides a uniform heat treatment to the entire product batch, ensuring consistent pasteurization and product quality. The continuous flow also minimizes the potential for temperature variations.

Batch Pasteurizers: Batch pasteurization may have slightly more variation in temperature and pasteurization levels within the same batch, which could potentially affect product quality. However, careful monitoring and control can minimize these variations, especially in modern batch pasteurization systems.

In summary, tunnel pasteurizers are continuous systems suitable for high-volume production, offering standardized pasteurization conditions. Batch pasteurizers, on the other hand, operate in discrete cycles, providing flexibility for smaller-scale production and customizable pasteurization parameters. The choice between the two depends on factors such as production volume, product characteristics, and desired process control.

Challenges and Considerations

Balancing Safety with Flavor Profiles

Achieving a balance between safety and flavor is a critical consideration for breweries. It requires careful optimization of pasteurization processes to minimize flavor and aroma alterations while effectively eliminating harmful microorganisms.

Alternative Methods to Pasteurization

While pasteurization is the conventional method for ensuring beer safety, alternative techniques such as cold filtration and UV treatment have gained traction. These methods offer potential advantages, but they also come with their own set of challenges and limitations.

Pros and Cons of Different Approaches

Understanding the pros and cons of various pasteurization methods allows breweries to make informed decisions based on their specific requirements, product characteristics, and consumer preferences.

Industry Perspectives and Best Practices

Insights from Breweries Employing Pasteurization

Breweries that have successfully implemented pasteurization share their experiences and best practices, shedding light on the benefits, challenges, and potential improvements in the process.

Case Studies: Success Stories and Lessons Learned

Examining specific case studies of breweries that have effectively utilized pasteurization can provide valuable insights into the practical application of pasteurization and its impact on product quality, shelf life, and consumer satisfaction.

Emerging Trends and Innovations in Beer Pasteurization

The brewing industry is continuously evolving, and advancements in technology are driving innovation in pasteurization methods. From novel heat exchange systems to automated control systems, breweries are exploring new ways to enhance the efficiency, precision, and effectiveness of pasteurization while minimizing flavor impact.

Conclusion

In the brewing industry, prioritizing safety through pasteurization is a crucial responsibility. By understanding the importance of pasteurization in beer production, breweries can ensure microbiological stability, extend the shelf life of their products, and maintain consistent quality and flavor profiles. While there may be concerns about flavor alterations, advancements in pasteurization technology have addressed these issues, allowing breweries to strike a harmonious balance between safety and taste.

By placing safety first and understanding the vital role of pasteurization, the brewing industry can continue to thrive, delighting consumers with flavorful, safe, and high-quality beers for generations to come.

RESOURCES:

Brink, D. L., & Seman, D. L. (2007). Pasteurization. In Encyclopedia of Agricultural, Food, and Biological Engineering (pp. 1-4). Taylor & Francis.

Brewbound. (2021). Cold Filtration: The Alternative to Pasteurization. Retrieved from https://www.brewbound.com/

European Brewery Convention. (2021). Pasteurization. In EBC Analysis Method. Retrieved from https://brewup.eu

Molina-Ramirez, C., Hernandez-Iturriaga, M., Cerna-Cortes, J., Castillo-Castaneda, P., Perez-Urquiaga, M. A., & Alarcon-Rojo, A. D. (2019). Sensory quality and volatile compounds in beer pasteurized by tunnel or flash processes. Journal of the Institute of Brewing, 125(3), 249-257.

Pinto, F. R., Geraldes, V., Almeida, C., Ferreira, I. M., Bernardo, F., & Nunes, J. C. (2018). Effect of UV treatment on beer quality parameters. Journal of the Institute of Brewing, 124(4), 474-479.

Silva, T. M., Bernardes, L. P., & Teixeira, J. A. (2021). A review on cold pasteurization of beer: current and future trends. Frontiers in Nutrition, 8, 633776.

Thrall, K. (2018). Pasteurization: An Essential Safety Measure for the Brewing Industry. Craft Beer and Brewing Magazine. Retrieved from https://beerandbrewing.com/

Learn More About Tunnel and Batch Pasteurizing to Maximize Profits!

ABOUT PRO ENGINEERING / MANUFACTURING INC.

Trusted | Knowledge | Quality

We have been involved in pasteurizers since 1977.

PRO Engineering / Manufacturing Inc. has developed a range of small, medium, and large-sized tunnel & batch pasteurizers to fit the needs of BrewMasters and Beverage Makers. When our customers asked for more compact as well as full-size tunnel pasteurizers, PRO developed models to fit our customers’ needs. Then our customers needed a batch pasteurizer. We now provide batch pasteurizers; PRO is a business that continually innovates to meet customer needs.

For more than 40 years, we have been delivering solutions for beverage product shelf stability and consumption safety.

Edward A. Michalski CEO

Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design he also developed a process to produce the new headers.

Ed, along with his brother David, formed PRO Engineering / Manufacturing Inc. Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers. PRO Engineering / Manufacturing Inc. has been designing and manufacturing great pasteurizers for over four decades.

For more information on tunnel and batch pasteurization contact PRO Engineering / Manufacturing, Inc. at [email protected] or call (414) 362-1500 and ask for Ed Michalski, CEO.

Partner with a PRO!… PRO Engineering / Manufacturing Inc.

Internal Resources:

ABOUT US

PRO Engineering/Manufacturing, Inc. was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. From this modest beginning, complete machine fabrication capabilities were quickly added followed by the installation of our own in-house engineering and design group.

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