Our Pizza

It was about a year ago, in that little corner of creation called Gadsden, Alabama, when Tripp Collins, Co-Founder of Back Forty Beer Company, got it into his head that his beloved taproom needed something more. Beer and good company already flowed as freely as the Coosa River, but Tripp reckoned there was still a missing note in the symphony of revelry. He had an epiphany as bold as a freshly poured stout: **pizza.** Not just any pizza, mind you, but the kind that could take you to the bustling streets of New York City without ever leaving the sweet aroma of Alabama.

Now, deciding to make pizza is one thing, but doing it justice is another. The man didn’t just tip his hat to the idea—oh no, sir—he strapped a saddle on it and rode straight into the heart of the craft. Tripp dove headlong into the ancient and mystifying world of dough, sauce, and cheese, much like a miner plunging into the earth for treasure. He studied the great artisans of the trade, tinkered with recipes like a mad scientist, and seasoned his craft with the same care that makes Back Forty’s beers sing on the palate.

The result? Well, it ain’t merely pizza, my friend—it’s an experience. Picture a thin, crisp crust with just the right chew, a sauce so rich and tangy it could make a preacher dance, and toppings piled high with a generosity that only a Southerner could muster. Tripp didn’t just bring pizza to the taproom—he brought something downright sacred, a marriage of New York sophistication and Southern hospitality that has folks lining up like it’s the Second Coming.

Back Forty Beer Company, already renowned for brewing liquid gold, has now cemented itself as the place where two noble crafts—beer-making and pizza-baking—shake hands in a jubilant celebration. So come on down, pull up a chair, and see for yourself. You might just find that the only thing better than a cold beer is a slice of pizza so good it could make a Yankee weep. And that, dear reader, is no small feat.

Back Forty’s
New York Style Cheese Pizza