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Old 07-11-2009, 03:22 AM   #11
Sean
 
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Quote:
Originally Posted by michael.berta View Post
ummm...how about making normal beer and using the tomatoes to make pizza sauce from scratch....
What would you consider normal beer?

 
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Old 07-11-2009, 03:29 AM   #12
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gross.....
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Old 07-11-2009, 04:31 AM   #13
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Originally Posted by weirdboy View Post
Your wife tastes like tamarind?
I DON'T want to know what he uses for yeast to ferment his beers...

 
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Old 07-11-2009, 01:45 PM   #14
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Tomatoes run 2-3% sugar. You might try drying them first to concentrate the flavor.

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Old 07-14-2009, 06:14 PM   #15
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WTF? What's next, ketchup on your eggs? Mayonnaise on your fries?

 
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Old 07-14-2009, 09:51 PM   #16
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Quote:
Originally Posted by MikeG View Post
WTF? What's next, ketchup on your eggs? Mayonnaise on your fries?
That's funny. Fries with mayonnaise (Pomme Frites with aioli) is classic bistro fare.

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Old 07-14-2009, 10:57 PM   #17
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Tomato beer just sounds, well, not good. Of course, I make tomato wine, so what do I know?

4 pounds of ripe tomatoes in a gallon of wine gives a slight tomato nose, and not a ton of tomato flavor. I assume you'd need more in beer, just to be noticed over the hops and malts. It sounds gross, but if you do this, make sure you let us know how it turns out!
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Old 07-14-2009, 11:06 PM   #18
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It didn't sound good to me at first, but then I started thinking.

Tomato wheat. An American wheat beer with a slight hint of sweet tomato might work. I'll probably never brew something like that though.
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Old 07-14-2009, 11:14 PM   #19
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Frambozen, a scoop of raspberries in the secondary. Apricot ale, some dried apricots in the secondary. Why not some sun dried tomatoes in the secondary? (Not the ones soaked in olive oil, the dry ones.) They called the Wright brothers carzy once too.

 
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Old 07-15-2009, 03:06 AM   #20
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Quote:
Originally Posted by McKBrew View Post
It didn't sound good to me at first, but then I started thinking.

Tomato wheat. An American wheat beer with a slight hint of sweet tomato might work. I'll probably never brew something like that though.
I like the idea of roasted, or melenoidin, or maybe wheat. I have never used wheat. How much would you think.

with only 5 pounds for maybe a 4 gal batch. I do not think the Tom will have a huge impact. Think I'll give it a go. I'll give feedback.

 
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