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Old 06-12-2012, 01:04 PM   #1
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Default Beer Dry Hopped with tomato

Help me out here. I want to dry hop a beer with tomato. Do you think it will work? What variety do you like best?


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Old 06-12-2012, 01:23 PM   #2
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TOO FUNNY!!!!
I just said to my wife a couple of weeks ago: "We should make a tomato beer!!"
She just stared at me for a minute and then said: EEEWWW!!! YUUUKKK!!!

Geeze! Some people... NO sense of adventure!!!

anyway, my thinking would be something low acid and maybe a pale ale base beer.
Yellow tomatoes tend to be low acid. I might try Romas, but would just want a hint in the back ground. Maybe one?? in the boil?

You could maybe secondary for a couple of days on a small amount of Contidina (or similar) paste...
I'm CERTAIN a small amount would go a LOOOOONG way!



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Old 06-12-2012, 01:39 PM   #3
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How about sun-dried?
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Old 06-12-2012, 01:52 PM   #4
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You're going to want some basil too. Maybe a bit of rosemary for good measure
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Old 06-12-2012, 02:05 PM   #5
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I'm always willing to try crazy beer ideas, but out of curiosity, what base style were you thinking of, and what gave you the idea? I'd think you would want a fairly light, refreshing, low gravity beer for something like this...there was that one beer by Dogfish Head though (Portamarillo) that was a porter style. I seem to remember that the tamarillo is a bit different that north American tomatoes...

My mind immediately jumped to the 'clamato' type stuff I've occasionally seen in gas stations/convenience stores...

I do like the idea of using sun dried tomatoes...
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Old 06-12-2012, 02:10 PM   #6
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Pizza flavored Pringles are awesome, I don't see why you couldn't go for Pizza beer too! I like the Sun Dried recommendation.
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Old 06-12-2012, 02:12 PM   #7
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You might want to try oven roasted tomatos.

Take a dozen or so roma (the long ones, not the round ones) and cut them in half, length wise.

Take a baking dish and fill it with about a half inch of salt.

Place the tomatos in the backing dish skin side down.

Roast for 8 hours at 250.

Between the salt and the roasting you hopefully will have a product that is closer to sanitary and most of the moisture will be pulled out of the tomato. But not so much that the beer can't get into it and extract the tomato flavor.
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Old 06-12-2012, 02:14 PM   #8
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You could make an extract with sun dried tomatoes & vodka...
Vodka releases a flavor from tomatoes not otherwise available.

If it turns out not to be the best "drinking" beer... it would be great for cooking sausages!!!
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Old 06-12-2012, 02:16 PM   #9
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Quote:
Originally Posted by sieglere
You're going to want some basil too. Maybe a bit of rosemary for good measure
Had a Rosemary IPA at Savor last weekend, it was AWESOME...
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Old 06-12-2012, 02:19 PM   #10
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Roasting to dehydrate, like the blaster said, might be good...
probably would caramelize some unfermentable sugars & add a little body?
I'm not so sure about the salt though...


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