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A beer inspired by our own PB+J Pizza…and by cutting down on food waste. We took a classic Hefeweizen recipe, and got a little creative with it. Over the weekend before brew day, the kitchen team at Campio cooked up any leftover pizza dough into plain crusts. We then threw them into the Mash with the rest of the grain bill of this beer adding fermentable sugars as well as an extra character to the mouthfeel. We then added a healthy dose of pineapple and jalapeno for a secondary fermentation, bringing forward the flavours of both with just a touch of spice on the back end. While the debate rages on about pineapple on pizza, it has found a new perfect placement in this ester-y fruity, and light spicy take on a Hef.
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