Tomatoes and Beer

Discussion in 'Beer Talk' started by zizouandyuki, May 25, 2016.

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  1. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    I just finished eating dinner and opened a bottle of Yellow Rose to wash it down. Immediately, I noticed the flavor was off... almost medicinal. I thought this was odd, since I've had two other bottles from the same case, both of which were great.

    I cleansed my palate with some crackers and waited a few minutes before trying another sip. Sure enough, it tasted like the Yellow Rose I've come to love. I was thinking through the things I had for dinner and identified Tomatoes as the culprit. Ate another tomato and tried another sip -- definitely the tomatoes that caused the strange taste.

    Curious to hear if anyone else has experienced this, and if there are other foods that are known for heavily altering taste in beers. Cheers!
     
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  2. JaefromLA

    JaefromLA Initiate (0) May 19, 2015 California

    Not sure about those being a bad pairing but that's a sure recipe for heartburn for me.
     
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  3. drtth

    drtth Initiate (0) Nov 25, 2007 Pennsylvania
    In Memoriam

    There are a lot of foods that change the flavors of the beer. Too many to list actually.

    At least one of the major ones is salt. That's the reason something like unsalted crackers or pretzels make a good palate cleanser but salted versions just change the palate.

    Also, the effects can last quite a while in that what you have for lunch can influence how a beer tastes that evening. More than once I've had two bottles from the same sixpack on two different nights that showed something different in their flavor profiles. The problem is pinning down which foods change things for you.

    Same thing applies to having two different beers in a row. The first has an effect on the flavors of the second.

    This one is easy to test out. Two bottles of a nice IPA and two bottles of something like a nice Saison or some nice malty lager Lager. On each of two nights drink them both but reversing the order on the second night. You'll probably notice a difference there as well. Anything that follows an IPA will have reduced intensity of flavors.
     
    #3 drtth, May 25, 2016
    Last edited: May 25, 2016
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  4. Wiffler27

    Wiffler27 Pooh-Bah (2,092) Aug 16, 2009 South Carolina
    Pooh-Bah

    i'm sure there is a pairing but i don't like beer with pasta/tomato sauce/meat
     
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  5. surfcaster

    surfcaster Initiate (0) Apr 20, 2013 North Carolina
    Trader

    You don't salt your High Life? :wink:
     
  6. drtth

    drtth Initiate (0) Nov 25, 2007 Pennsylvania
    In Memoriam

    Ahhh, didn't say that!

    Been known to use salt and even tomato juice in a High Life (for a Bloody Mary). The really nice one though is a shot glass of rye whiskey dropped into a full mug of High Life to do a Boilermaker. :slight_smile:
     
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  7. surfcaster

    surfcaster Initiate (0) Apr 20, 2013 North Carolina
    Trader

    I find any beer following another one is greatly affected--and I feel really under appreciated by some. I have been ruined by having a too big/too bitter early in the evening and really try to avoid that. Takes a bit to reset.

    Bet its all the acid in the tomato. As a big IPA fan, really find they struggle to complement many foods and are adversely affected by some. Seems to go well with spicy/hot things but suspect much more affected than I appreciate.
     
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  8. drtth

    drtth Initiate (0) Nov 25, 2007 Pennsylvania
    In Memoriam

    Had that experience last night. Was drinking the Hoponius Union IPL from Jack's Abby and about half way through I began pairing it with a Cheese--a locally made Habanero Chedder. Each had a powerful and noticable effect on the other.
     
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  9. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    Michelada!
     
  10. drtth

    drtth Initiate (0) Nov 25, 2007 Pennsylvania
    In Memoriam

    But without the Lime Juice, Salted Rim, and Hot Sauce... :-)
     
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  11. donspublic

    donspublic Grand Pooh-Bah (3,552) Aug 4, 2014 Texas
    BA4LYFE Society Pooh-Bah Trader

    Tomatoes are highly acidic, so that could have jacked with your palate. One of the few things I keep out of my cast iron as it will wreak havoc on the cure
     
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  12. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    Yup, but still not a bloody mary! :grinning:
     
  13. Urk1127

    Urk1127 Grand Pooh-Bah (3,790) Jul 2, 2014 New Jersey
    Pooh-Bah Trader

    I used to be the same. But if you would like, saisons work well especially ones with a lot of clove or spice going on.
     
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  14. boilermakerbrew

    boilermakerbrew Initiate (0) Aug 13, 2010 Indiana

    And here I thought this was a thread about chelada....
     
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  15. BrewsingBuffalo

    BrewsingBuffalo Initiate (0) Jul 6, 2015 New York

    It can be perceived as a negative [one beer/food item affecting the consequent beer] but it can be fun to play with. Try a really roasty porter or stout and follow it with a really "bright" hoppy beer. The hops will really shine in contrast.
     
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  16. tasterschoice62

    tasterschoice62 Grand Pooh-Bah (3,949) May 14, 2014 Rhode Island
    BA4LYFE Society Pooh-Bah Trader

    This past Saturday I drank a Blaze Farmhouse IPA from Foundation ( IPA brewed with "saison" yeast) with a yellowfin steak tuna marinated in Tamari and red chili paste and a salad of greens with yellow tomatoes. What an unexpected delicious combo. The weird thing is I usually don't like tuna with tomatoes or tomatoes with beer - but everything worked. The yellow toms are lower in acid but still...[​IMG]
     
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  17. Oktoberfiesta

    Oktoberfiesta Initiate (0) Nov 16, 2013 New Mexico

    This is pretty much why I don't review beers (officially) here and it's another reason I tend to try to buy the six pack (and not the single). My taste buds are changing daily. I almost drain poured a local IPA mainstay because it seemed to have that murky unfresh tea flavor that I despise. Two cans were like that. Third try, and its still off. Last two of the sixer, and its back to tasting WONDERFUL.

    I'm not always eating or drinking the same thing prior. Allergies recently has my nose often obstructed or partially obstructed. No drinking experience is the same. So often, the more aromatic flavorful beers really but a test to my limits. Craft lagers always seem to taste the same, or the more malty stuff. The hops, or other aromatic nature, or in IBU can really alter your whole weeks worth of drinking. Light pine with a ton of citrus is how its supposed to taste and feel. Medium Mfeel. But never ever murky tea like.

    I wonder how many reviews on BA are reflected in this one drink, first impression manner? I've had many go the other way. First try was amazing. Orgasmic, as some may say lol. But then your second or third try, and you are officially grounded. At some point, these review scores are so heavily skewed in some sort of direction, IMHO.

    Review wise, if anything, if I can have a full sixer and come to a solid conclusion, that is where I may want to set my rating. Otherwise, I am too leery of even my own taste buds.

    Food wise, have some soda, then try to have some ice cream, or vice versa. At some point, one of those items isn't going to taste as sweet or vibrant. Beers, even in a smaller sampling can hinder your taste buds dramatically
     
    #17 Oktoberfiesta, May 25, 2016
    Last edited: May 25, 2016
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  18. donspublic

    donspublic Grand Pooh-Bah (3,552) Aug 4, 2014 Texas
    BA4LYFE Society Pooh-Bah Trader

    Have had that same thing happen before, Guinness IPA, ruined my mouth for the beer that followed, I thought the beer was crap until I went back to Louisiana and had it on tap, went home with a six pack of it. I can usually tell when that happens and will not review the beer until I can try it again.
     
  19. HorseheadsHophead

    HorseheadsHophead Grand Pooh-Bah (3,732) Sep 15, 2014 Colorado
    Pooh-Bah Trader

    I'd like to pair a beer with a red sauce dish, but for the life of me I can't think of what would go well with it. Maybe a witbier or hefeweizen.
     
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  20. crob3888

    crob3888 Pooh-Bah (1,758) Oct 10, 2010 California
    Pooh-Bah

    I find Belgian strong pale ales and tripel stet the job done nicely. I like the palate cleansing effervescence and the blending of flavors; I try to match strength with strength. A witbier or hefe sounds like it would do the trick as well. Thanks for the idea!!
     
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