Tomatoes in the beer - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Tomatoes in the beer

Reply
 
Thread Tools
Old 12-13-2012, 07:08 PM   #11
GrogNerd
mean old man
HBT_SUPPORTER.png
 
GrogNerd's Avatar
Recipes 
 
Oct 2012
Sterling, VA
Posts: 6,031
Liked 2092 Times on 1312 Posts


Quote:
Originally Posted by BootsyFlanootsy View Post
each his own and all that.
I'll drink to that

so I'll put beer in my marinara before I put tomato in my beer.

but that's just me
__________________
"Beer. Good." - Words of House Grog

drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine, Basque cider - lagering : Schwarzbier - fermenting: apple wine, Skeeter Pee - on deck: Grodziskie

 
Reply With Quote
Old 12-13-2012, 07:15 PM   #12
CreamyGoodness
HBT_SUPPORTER.png
 
CreamyGoodness's Avatar
Recipes 
 
Jul 2011
Ossining, NY
Posts: 7,492
Liked 2133 Times on 1409 Posts


Boiling the tomatoes would definitely add "cooked" tomato flavors as opposed to fresh tomato flavor. Trust me I'm Sicilian. Of course, if it is canned tomato puree vs. puree you made yourself, it is likely cooked to a certain degree to begin with...

Instead of boiling it first, what if you added during the last few hop additions so you would cook off any bacteria but not have "cooked" tasting tomato? Someone back me up or debunk me so I dont kill this guy with his own beer...
__________________
See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
Reply With Quote
Old 12-13-2012, 08:14 PM   #13
Ostomo517
Registered User
Recipes 
 
Nov 2012
Norton Shores, Michigan
Posts: 1,585
Liked 597 Times on 381 Posts


Well the recipe I recieved from the brewmaster at Shorts was the puree into the primary, looks like im gonna have to boil the puree some basically wondering what you guys think would be the minimum time at boil to get sanitized?
And its fresh not canned

 
Reply With Quote
Old 12-13-2012, 08:17 PM   #14
CreamyGoodness
HBT_SUPPORTER.png
 
CreamyGoodness's Avatar
Recipes 
 
Jul 2011
Ossining, NY
Posts: 7,492
Liked 2133 Times on 1409 Posts


In that case I would put in a ball jar and add the jar to a pot of boiling water, cover, and "process" for 10 minutes as if it were jam...
__________________
See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
Reply With Quote
Old 12-13-2012, 08:19 PM   #15
Ostomo517
Registered User
Recipes 
 
Nov 2012
Norton Shores, Michigan
Posts: 1,585
Liked 597 Times on 381 Posts


Ohhhhh nice idea I like that! Thanks!

 
Reply With Quote
Old 12-13-2012, 08:28 PM   #16
CreamyGoodness
HBT_SUPPORTER.png
 
CreamyGoodness's Avatar
Recipes 
 
Jul 2011
Ossining, NY
Posts: 7,492
Liked 2133 Times on 1409 Posts


Tell us how it comes out.
__________________
See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
Reply With Quote
Old 12-13-2012, 08:35 PM   #17
Benjacobdavid
Recipes 
 
Mar 2012
Jerusalem, Israel
Posts: 2

Cut tomatoes in half. Place skin side down at 350 for 20 minutes after salting with kosher salt. Boom, big tomato flavor

 
Reply With Quote
Old 12-13-2012, 08:44 PM   #18
acidrain23
Recipes 
 
Nov 2011
Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts


Quote:
Originally Posted by JohnnyO View Post
After growing some heirlooms for the first time this year, I loved the smell of the tomato plants themselves. I thought about doing a lager and dry-tomato-planting a gallon or so.
I would advise against that. Tomato plants themselves are mildly toxic, they contain a chemical known as solanine. It probably wouldn't kill you, but could give you one bad upset stomach. (note, in theory it COULD kill you though- depending on the concentration in your particular plant and how much you use).

See: http://en.wikipedia.org/wiki/Solanine

 
Reply With Quote
Old 12-13-2012, 09:17 PM   #19
Ostomo517
Registered User
Recipes 
 
Nov 2012
Norton Shores, Michigan
Posts: 1,585
Liked 597 Times on 381 Posts


Quote:
Originally Posted by Benjacobdavid View Post
Cut tomatoes in half. Place skin side down at 350 for 20 minutes after salting with kosher salt. Boom, big tomato flavor
Also sounds like a great idea, have a couple weeks before I can brew it (vacation-----hell id rather be brewing) do I think im gonna try both and go with the bigger tomato flavor so that way I have a solid plan for brew day, anymore ideas more than welcome and ill definately post how it turns out.

 
Reply With Quote
Old 12-13-2012, 09:24 PM   #20
JordanThomas
Recipes 
 
Jul 2012
Grand Rapids, Michigan
Posts: 888
Liked 84 Times on 77 Posts


I was thinking as soon as I saw this thread title, "this must be some clone attempt of Short's Bloody Beer." Then I almost puked in my mouth, just as I do every time I think of Short's Bloody Beer. Gotta give it to Joe, though, he doesn't afraid.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tomatoes and Beer ChefJoeR Cooking & Pairing 6 06-26-2011 12:43 PM
This week's thought provoking food experiment: Carbonated tomatoes! olllllo Cooking & Pairing 32 04-22-2008 03:45 PM
Growing hops near tomatoes. GilaMinumBeer Hops Growing 31 03-03-2008 05:05 PM
Sun Dried Tomatoes? SkewedBrewing Recipes/Ingredients 7 03-03-2006 04:00 PM


Forum Jump