Sean
Well-Known Member
We have a ton of tomatoes in the garden. Anyone done a tomato beer? I have mixed tom juice with beer, but never seen a tomato beer.
Would the acid from the tomatoes be too high for the yeast? They do not have a lot of starch, but do have a good bit of sugar when ripe. I do not think they produce pectin when cooked.
just off the cuff, I was thinking:
8# 2-row
1/2 # roasted
1/2 # 40L
5 # whole ripe tomatoes roasted in the oven at 250 for an hour or so, then into the fermenter.
1 oz chinook for bittering
3/4 oz Pearle? or ?? flavor
1/4 oz ?? dry.
Maybe some basil, or lemon zest?
thoughts?
Would the acid from the tomatoes be too high for the yeast? They do not have a lot of starch, but do have a good bit of sugar when ripe. I do not think they produce pectin when cooked.
just off the cuff, I was thinking:
8# 2-row
1/2 # roasted
1/2 # 40L
5 # whole ripe tomatoes roasted in the oven at 250 for an hour or so, then into the fermenter.
1 oz chinook for bittering
3/4 oz Pearle? or ?? flavor
1/4 oz ?? dry.
Maybe some basil, or lemon zest?
thoughts?