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-   -   Red Beer (as in beer + tomato juice) (http://www.homebrewtalk.com/f14/red-beer-beer-tomato-juice-135011/)

gunnar 09-02-2009 11:31 PM

Red Beer (as in beer + tomato juice)
 
OK, everywhere I mention this I get all kinds of disgusted reactions. I don't care. It's one of the great beer-based pleasures in life and if I'm the only one doing it, that's fine. (Actually, a little googling shows that others are doing it, but mostly as a hangover cure.)
When I was a kid I remember my dad drinking red beer (I don't know what ratio of tomato juice to beer he was using, but I like it very tomato-y) out of frosty mugs. I think I also remember him drinking it in bars sometimes. (In Montana, at least in those days, kids could be in bars.) When I reached legal age I would sometimes order it (mostly in eastern Washington and northern Idaho) and no bartender ever blinked an eye. If I drank only red beer, even if I attained near-blind levels of drunkenness, I'd have little to no hangover.
Whenever I tried ordering it in the midwest, however, all I got was a blank stare, or a beer with the word red in the name.
Now, red beer may indeed be good for curing hangovers, and it is good for avoiding them, but perhaps its greatest value lies in the ability to put flavor into really crappy beer. I've even been able to enjoy Rolling Rock this way, for example.

Anyway, to bring this around to homebrew related topics, I cooked up a batch of tomato juice yesterday (tomatoes plus garlic, some mild peppers, some basil, pepper, a fair amount of salt and ... a few cones of my homegrown hops (there's the homebrew part). Later, once it was ice cold, I had a red beer (the beer was Shiner Bock). Best red beer I ever had, thanks to that homemade tomato juice (I've had Shiner Bock red beer recently, but with store-bought juice and it was just average).
I couldn't really taste the hops, so next time I'm going to add more to see if I can get it to a point where a non-hoppy beer, properly reddened, becomes hoppy. Who knows--it might even make a "triple-hopped" bottle of yellowish soda water taste like it's been hopped. And tomatoed.

Oh, by the way, I never put tomato juice in really good beer. I don't think that would work.

Anyone ever added hops to anything non-beer, but which gets added to beer?
Anyone else drink red beer?
Gunnar

passedpawn 09-03-2009 12:07 AM

Clamato beer. Homebrew friend made it. Bipolar reactions to it at club meeting. I like it.

Jmarsh544 09-03-2009 12:07 AM

I have come to spend a fair amount of time in Montana lately and have really come to enjoy red beer. I find that in bars that have nothing but BMC that I will order red beers allnight. I have also subsituted clamato for tomato juice to get "clam beer" which is like the difference between a bloody Mary and a Cesar. Keep up with the north west traditions!

Denny's Evil Concoctions 09-03-2009 12:11 AM

IN BC it was often a dash of clamato or tomato juice in a glass of Canaidan (bud/coors like beer). Probably to mask the crappy taste.

gunnar 09-03-2009 12:58 AM

Quote:

Originally Posted by Jmarsh544 (Post 1523430)
I have come to spend a fair amount of time in Montana lately and have really come to enjoy red beer. I find that in bars that have nothing but BMC that I will order red beers allnight.

That makes me feel good. Trapped in Illinois, it's nice to know that things back home are still right and proper.
Thanks.

MrNate 09-03-2009 01:48 AM

Some of the old timers here in Jersey drink it. They bring their own clamato, though.

Clayton 09-03-2009 01:53 AM

here in oklahoma i know alot of people who drink it
the wife and i enjoy a yellow-fizzy + clamato ofton in the summer time.

Nurmey 09-03-2009 02:10 AM

It's pretty popular here in Nebraska particularly during football games. It's Cornhusker red don't ya know. (It's not really Cornhusker red but those fans are nuts.) :p

gunnar 09-03-2009 03:12 AM

I've never had the opportunity/guts to try Clamato. Juice with fish in it hasn't ever been high on my list of desires. Maybe I'll have to get over it.

jamesnsw 09-03-2009 03:15 AM

In one part of rural Mexico, they add Worchestershire sauce, tabasco, lime, and salt the rim, and call it a Michelada. I think Budweiser is selling it premade these days.


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