Author Topic: tomato  (Read 2181 times)

Offline ckpash88

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tomato
« on: April 08, 2011, 11:23:11 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?
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Offline tschmidlin

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Re: tomato
« Reply #1 on: April 08, 2011, 11:41:22 PM »
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
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Offline tygo

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Re: tomato
« Reply #2 on: April 09, 2011, 06:12:02 AM »
Mmmmm, peated tomato ale.
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Offline tubercle

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Re: tomato
« Reply #3 on: April 09, 2011, 06:20:15 AM »
A lot of folks around here make tomato wine but never hear of it in beer. Hmmm....
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Offline maxieboy

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Re: tomato
« Reply #4 on: April 09, 2011, 06:34:09 AM »
Oh yeah! Pine needled, peated, tomato ale. Report back with your findings... ;)
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Offline tumarkin

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Re: tomato
« Reply #5 on: April 09, 2011, 07:29:25 AM »
Oh yeah! Pine needled, peated, tomato ale. Report back with your findings... ;)

maybe do it all brett
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Offline bluesman

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Re: tomato
« Reply #6 on: April 09, 2011, 07:30:46 AM »

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.
Ron Price

Offline denny

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Re: tomato
« Reply #7 on: April 09, 2011, 08:22:42 AM »
Is there a chance the tomato would drop the pH so low that the yeast couldn't deal with it?
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Offline bluesman

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Re: tomato
« Reply #8 on: April 09, 2011, 08:36:55 AM »
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.
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Offline narvin

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Re: tomato
« Reply #9 on: April 09, 2011, 09:31:25 AM »
Maybe add some clam juice too?


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Offline Will's Swill

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Re: tomato
« Reply #10 on: April 09, 2011, 09:56:40 AM »
And some beef bouillon.  Then you'd have a Bloody Mary!  Or surf-n-turf!
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Offline positiverpr

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Re: tomato
« Reply #11 on: April 09, 2011, 06:04:12 PM »
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!

Offline mabrungard

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Re: tomato
« Reply #12 on: April 10, 2011, 06:49:21 AM »
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?
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Offline speed

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Re: tomato
« Reply #13 on: April 11, 2011, 03:57:13 PM »
mmm, love me some clamato.

Offline dean

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Re: tomato
« Reply #14 on: April 12, 2011, 08:58:03 AM »
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