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Old 06-12-2012, 03:40 PM   #21
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I don't know...HBngNOK mentioned a tomato flavored American style light lager...sounds delicious...(unsubtle sarcasm)

To be a bit more productive, I would suggest seeding the tomatoes before you use them. That should help with acidity. Also local vine ripened tomatoes tend to be great. As are most ripe cherry tomatoes

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Old 06-12-2012, 03:54 PM   #22
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Part of me is wary that the the OP - know for having a funny bone - is pulling everyone's leg with this topic.

Perhaps I'm just a cynic.

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Old 06-12-2012, 04:07 PM   #23
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I plan on making a bloody Mary pale ale soon. I was gonna add tomatoes to the boil along with some peppers. Then I would add peppers soaked in vodka to the secondary.

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Old 06-12-2012, 09:47 PM   #24
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Sprecher brewing company once had a pizza beer I believe. I think it was made with tomato an oregano. They called it the mama mia! Pizza beer. It was brewed for a local pizzeria here

It doesn't surprise me that they don't make it anymore

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Old 06-12-2012, 10:44 PM   #25
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Did you consider sun dried tomatoes. Lot less liquid and tons of flavor?

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Old 06-12-2012, 10:55 PM   #26
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Quote:
Originally Posted by HBngNOK
Very interesting idea! Back in the day, BMC ( - we didn't know better back then ) with a shot or two of tomato juice was THE drink.
I still do this, call the red beers. Great morning after drink. 😉
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Old 06-13-2012, 11:51 AM   #27
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What about green tomatoes? I haven't had them since I was a kid visiting grandma, and other than the movie (which, SPOILER ALERT, wasn't much about the title subject), I know nothing about them.

I'm assuming since they are not ripe they would be even more acidic?

I was going to plant some tomatoes this year but didn't get around to it. I still have some heirloom tomatoes from last year that might have been good. We only got a few to fruit last year to due to poor care.

Maybe it would be better to juice them and strain the seeds and pulp instead of dry tomatoing them? (tomato as a verb is strange...)

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Old 06-13-2012, 12:49 PM   #28
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Some friends of ours make a tomato wine. I can ask how they do do it and let you know. I remember it is clear with a slight redish tint, basically the juice with all the pulp removed. It was not gawd awful either.

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Old 06-13-2012, 02:50 PM   #29
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He he. "Not Gawd-Awful" was just the kind of recommendation I was hoping for!

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Old 06-13-2012, 04:05 PM   #30
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Quote:
Originally Posted by NA_Wreckdiver View Post
You could make an extract with sun dried tomatoes & vodka...
Vodka releases a flavor from tomatoes not otherwise available.
This would be my advice as well. Tomato flavor is pretty delicate, you'd have to have a ton in there to get anything, while a small amount of sun-dried soak in vodka for a week .... awesome flavor. For testing, you could also use a drop or two of that homemade sun-dried tomato extract in a few styles of beer you have at home to see how much flavor is good, or if it only works in certain styles.
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