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General Category => Ingredients => Topic started by: ckpash88 on April 09, 2011, 06:23:11 AM

Title: tomato
Post by: ckpash88 on April 09, 2011, 06:23:11 AM
so I like red beers, or bloody beers what ever you want to call it a beer with tomator juive in it. And that gave me a idea could you use tomatoes or tomato juice in brewing up a brew?

if you can where and how can you use it?
Title: Re: tomato
Post by: tschmidlin on April 09, 2011, 06:41:22 AM
No! Nonononononononononononononononononono.

I had a tomato weizen once, it was catastrophic.  Don't do it.  It was truly the worst beer I've ever had.  I can't even express how horrible it was.  Well, I suggested to the brewer that he turn in his brewing gear, does that give you an idea? ;D  It wasn't that he brewed it, we all have crazy ideas that don't turn out to be good in retrospect.  The problem was that he brought a keg of it to a meeting as if it was something good, as opposed to as a cautionary tale.

If you like a beer with tomato juice in it, blend it in the glass.

Or, screw it, ferment it, but don't say I didn't warn you.  While you're at it throw a couple of pounds of peated malt in it, it can't make it any worse.  Probably. ;) ;D ;D ;D
Title: Re: tomato
Post by: tygo on April 09, 2011, 01:12:02 PM
Mmmmm, peated tomato ale.
Title: Re: tomato
Post by: tubercle on April 09, 2011, 01:20:15 PM
A lot of folks around here make tomato wine but never hear of it in beer. Hmmm....
Title: Re: tomato
Post by: maxieboy on April 09, 2011, 01:34:09 PM
Oh yeah! Pine needled, peated, tomato ale. Report back with your findings... ;)
Title: Re: tomato
Post by: tumarkin on April 09, 2011, 02:29:25 PM
Oh yeah! Pine needled, peated, tomato ale. Report back with your findings... ;)

maybe do it all brett
Title: Re: tomato
Post by: bluesman on April 09, 2011, 02:30:46 PM

If you like a beer with tomato juice in it, blend it in the glass.


+1

The natural sugars in the tomato will ferment if added to the secondary leading to a very different flavor than it would if it was blended.

Blending it in the glass is my recommendation as well. You can play with the ratios until you get it where you want it.
Title: Re: tomato
Post by: denny on April 09, 2011, 03:22:42 PM
Is there a chance the tomato would drop the pH so low that the yeast couldn't deal with it?
Title: Re: tomato
Post by: bluesman on April 09, 2011, 03:36:55 PM
Is there a chance the tomato would drop the pH so low that the yeast couldn't deal with it?

Good point Denny...I don't know but it would definitely weigh toward the acidic side of the spectrum.
Title: Re: tomato
Post by: narvin on April 09, 2011, 04:31:25 PM
Maybe add some clam juice too?

(http://www.frostygoodness.com/wp-content/uploads/2008/07/budweiser_clamato_2_small.jpg)
Title: Re: tomato
Post by: Will's Swill on April 09, 2011, 04:56:40 PM
And some beef bouillon.  Then you'd have a Bloody Mary!  Or surf-n-turf!
Title: Re: tomato
Post by: positiverpr on April 10, 2011, 01:04:12 AM
just boil for about 15 minutes so that you leave plenty of dms. i brewed a saison once in major wind and had serious boil-off issues. the beer tasted vaguely like tomatoes but oddly i got no corn flavor. i wished it away. your a bad batch... your a very bad batch!
Title: Re: tomato
Post by: mabrungard on April 10, 2011, 01:49:21 PM
Is there a chance the tomato would drop the pH so low that the yeast couldn't deal with it?

Remember, with water chemistry adjustment we can surmount the pH problem.  The question is: will it improve the taste to the point of making it worth it?
Title: Re: tomato
Post by: speed on April 11, 2011, 10:57:13 PM
mmm, love me some clamato.
Title: Re: tomato
Post by: dean on April 12, 2011, 03:58:03 PM
mmm, love me some clamato.

+1 but its only good with lesser beers (Bud or Miller) IMO.  I tried it with a couple of craft brews and it was a mistake... again IMO.  Brewing with tomatos wouldn't effect the pH too much unless you mashed with it would it?   :-\   Either way... I wouldn't do it.   JMO... :D 
Title: Re: tomato
Post by: denny on April 12, 2011, 03:58:40 PM
Is there a chance the tomato would drop the pH so low that the yeast couldn't deal with it?

Remember, with water chemistry adjustment we can surmount the pH problem.  The question is: will it improve the taste to the point of making it worth it?


Very true on BOTH points, Martin!
Title: Re: tomato
Post by: beerstache on April 27, 2011, 09:35:45 PM
I came to this topic late but want to add some info you all might be interested in.  I live in Northern Michigan and I went to a beer dinner at Short's brewing in Bellaire, MI and he had a Tomato beer he called "Bloody Beer" and it was remarkably good if you like bloody mary's.  Here's Joe Short's description:  Specialty beer fermented with roma tomatoes, tellichery pepper, celery seeds, fresh horseradish & dill.  That's all I know.  I dont know if he only put tomatoes in the ferm. or added any in the mash, or boil, you would have to experiment to find out what works best.
Title: Re: tomato
Post by: wingnut on May 02, 2011, 01:33:33 AM

I drank a bloody beer last week, and I can second that it was fantastic!  It is certainly not like a pale ale or stout by any means... but it was good.  It was great paired with roasted pepper hummus.

The dill character was very important, and I think the horseradish balanced the tomato similar to how hops would balance a normal beer.  I agree, though, it is more like a bloody marry than a typical beer.
Title: Re: tomato
Post by: micsager on May 19, 2011, 04:19:28 PM
so I like red beers, or bloody beers what ever you want to call it a beer with tomator juive in it. And that gave me a idea could you use tomatoes or tomato juice in brewing up a brew?

if you can where and how can you use it?

I have brewed what you are talking about.  And so far, everyone has liked it.  (I'll bring a bottle to San Diego for you Tom, LOL) 

But I did not ferment the tomatos.  We brewed an english bitter, and made a home made bloody mary mix.  Tested out different concentrations with SNPA.  We then added to the keg just before force carbination.  If you like Bloody Mary's, you will like this beer.  It's a bit on the spicy side, but some folks like that. 
Title: Re: tomato
Post by: tschmidlin on May 19, 2011, 04:24:49 PM
so I like red beers, or bloody beers what ever you want to call it a beer with tomator juive in it. And that gave me a idea could you use tomatoes or tomato juice in brewing up a brew?

if you can where and how can you use it?

I have brewed what you are talking about.  And so far, everyone has liked it.  (I'll bring a bottle to San Diego for you Tom, LOL) 

But I did not ferment the tomatos.  We brewed an english bitter, and made a home made bloody mary mix.  Tested out different concentrations with SNPA.  We then added to the keg just before force carbination.  If you like Bloody Mary's, you will like this beer.  It's a bit on the spicy side, but some folks like that. 
I would definitely try your chelada Mic.  If you're checking a bag feel free to bring me a bottle :)  But don't check a bag just for that.
Title: Re: tomato
Post by: micsager on May 19, 2011, 04:32:18 PM
so I like red beers, or bloody beers what ever you want to call it a beer with tomator juive in it. And that gave me a idea could you use tomatoes or tomato juice in brewing up a brew?

if you can where and how can you use it?

I have brewed what you are talking about.  And so far, everyone has liked it.  (I'll bring a bottle to San Diego for you Tom, LOL) 

But I did not ferment the tomatos.  We brewed an english bitter, and made a home made bloody mary mix.  Tested out different concentrations with SNPA.  We then added to the keg just before force carbination.  If you like Bloody Mary's, you will like this beer.  It's a bit on the spicy side, but some folks like that. 
I would definitely try your chelada Mic.  If you're checking a bag feel free to bring me a bottle :)  But don't check a bag just for that.

I'm actually shipping a half case down their via FedEx.  I hBringing some NW ales down to share with folks I meet from other areas.  And, I'll ship  some local SD beers back home to sequim.
Title: Re: tomato
Post by: tschmidlin on May 19, 2011, 05:37:30 PM
I'm actually shipping a half case down their via FedEx.  I hBringing some NW ales down to share with folks I meet from other areas.  And, I'll ship  some local SD beers back home to sequim.
I wouldn't waste the space on a bottle of that though, ship something else good.  :)

Why are you shipping it though?  If you are passing your kegs along to Meek or Tanner, pass the bottles to them at the same time, they can get them down there for you and bring some back as well.  There should be plenty of room, and it will be much cheaper than Fedex.
Title: Re: tomato
Post by: micsager on May 19, 2011, 05:44:51 PM
Well, I had thought of that, but didn't want to "press my luck."  Thanks for the heads up. 
Title: Re: tomato
Post by: tschmidlin on May 19, 2011, 05:49:01 PM
Double check to make sure they have space, but based on what they were saying it shouldn't be a problem.
Title: Re: tomato
Post by: darkmorford on May 20, 2011, 04:41:44 AM
Whatever you do, don't forget to dry-hairball it. Borrow a friend's cat if you don't have one.