I'm somewhat of a Tomato fan, and I was curious if anyone ever tried or heard of dropping a few sun dried in a secondary or at bottling time for flavor? Also, what affect would the acid in the tomato have on the beer?
i've had a beer with a whole jalapeno in the bottle. the flavor was terrible, but tomato might be different. my only hold back would be sanatation and the fact that most are pickled in olive oil and i dont know what that would do. try it on a few bottles.
I suppose you could, but it would greatly depend on the style of beer. Something light like a Pils is probably your best bet or a very clean APA. I sundried more Amish Paste last year than I could use....and this year I have more plants lol.
Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
"Too many garden tomatoes cooked up the idea for pizza beer last year. Seeforth and his wife create a tomato garlic puree and bake up the pizza -- in the back yard they pick their own oregano for flavoring."