Tomato basil blonde

[Rosvineer]

I bottled a test batch today. I took the Centennial Blond, modified a bit due to my poor efficiency and split it in 3. 1 regular, 2nd strawberry (tastes very good) and the 3rd added tomato and basil

The tomato basil was actually pretty darn good. I'll probably put a pinch of salt in the glass when I drink it

All in all it was a success I think

 

[Rosvineer]

Brewed this again this year. A full 5g batch. Turned out even better. It will be a regular in my summer line up!


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[MrCrabby]

Sounds interesting. Had a honey basil beer once, it would have gone great with pizza or Italian food. Never have had a tomato beer, though.

 

[Rosvineer]

Three things I love about this beer.

1) everyone thinks I'm stupid to brew it
2) it is a beer with subtle tomato/basil flavor/aroma. Not a crap beer with V8
3) I love this beer!


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[Rosvineer]

And it makes me crave an anti pasta salad. Would pair perfectly with Italian food


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[Johnnyhitch1]

Mind sharing recipe, tomato infusing techniqes??

Sounds like the prefect beer to bring to one of my blind bottle shares!

 

[Jason_W]

Sounds like a beer n clam. Motts clamato juice, great stuff it is. I second on the recipie sounds interesting

 

[NickTheGreat]

Sounds so crazy it just might work!

 

[Math0]

Three things I love about this beer.

1) everyone thinks I'm stupid to brew it
2) it is a beer with subtle tomato/basil flavor/aroma. Not a crap beer with V8
3) I love this beer!

I think it is always nice to try something new! Please share what you developped

Next thing we know, this summer you will try a chicken-noodle beer? lol

 

[Rosvineer]

I adjusted the centennial blonde recipe a bit. It's below.

Blonde

9# 2 row
1# carafoam
1# Vienna malt
1# crystal 10
1# carapils

Mashed for 1 hour at 154 and batch sparged.

.25 centennial 60
.25 centennial 30
.25 cascade 20
.25 cascade 5

2 weeks in primary and 1 week in secondary. I froze the basil and blanched / peeled / quartered the tomato. I used 55 whole basil leaves and 5# of Roma tomatoes. Next time I will either muddle or chiffonade the basil to release more flavors.


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[erikhorn]

So Basil and Tomato go in the Secondary?

 

[jfk69]

What is muddle or chiffonade? Seriously. A guy in my brew club made something similar. The basil was a bit strong, and the tomato was a bit weak from the flavor perspective, but after actually working up the gumption over a couple hours, I actually had a taste. It was really quite ok, and would have been perfect served on the patio at a summer cook out!

 

[h0psnobery]

This and an oyster stout are now on my list of weird brews to try!