First you head on down to the cafeteria of the mental institution. You know, like 50 feet down the hall and ask for 50 packs.
The vinegar is actually a major component of the flavor, but I posit that a ketchup beer could possibly be good.
No offense, but a beer with vinegar in it will never taste good, as the vinegar interferes with the chemical processes of fermentation.
Any ideas about making a beer tangy/zesty without any vinegar? That could be a deal breaker for the particular flavor, maybe?
I don't buy this anymore. It's a joke / troll.
Hmm. If I was trying to create the ketchup flavor within the beer I could use unfermentable sugars to keep the sweetness, right? Souring could theoretically be used to make it tangy, then. This seems plausible but not very practical. If it won't work to brew with it's not as interesting to me, heh.
The thing that might save this is the cooking of the ketchup. I wonder if things happen in the open pot on the burner for 60+ minutes that might change the vinegar content significantly?
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