Brewing with <gasp> ketchup? Anyone?

I think kethcup was the missing ingredient in the legendary apple-lid-rat-shed wild ale

 

More palatable thought, the...Bloody Mary IPA

 

ketchup made in a litter box or a turkey fryer?
YOU DECIDE!

 

All the time, plus mayo, mustard and relish. I'm actually whipping up a recipe with sauerkraut.

 

It's actually was a widely used adjunct in moonshine. They say it helps to lessen foam and of course the sugar. Supposedly you cannot taste it in the whiskey but the wort on the other hand......

 

Deschutes has a recipe for beer ketchup.

http://www.deschutesbrewery.com/recipe/fresh-hop-mirror-pond-ketchup

 

someone did that at a toronto beer festival a few years ago and some people dared to try it. sauerkraut and bratwurst.
it was repugnant

 

Hey man, anyone who tells you what beer to make, what is right and what is wrong... that's just stupid. We don't judge around here. It's your beer. Brew what you like!

But seriously that sounds fucking disgusting. So don't do it. Just don't. It's wrong.

Cheers.

 

Post of the week! Winner!

 

There are no good commercial examples of tomato based beers that I am personally aware of. While one or more may exist, as a general rule I don't think ketchup is particularly well suited for beer. It's just wrong. Although this is AMERICA... America........ Fuck yeah! And as Americans we can brew whatever we want!! But it's still just wrong so don't do it. That's probably why there aren't many (or any?) ketchup beers out there. Beer is meant to go with hotdogs, ketchup, mustand, relish, sauerkraut etc not taste like them.

 

If you add horseradish to ketchup, you get cocktail sauce which would pair well with my Shellfish Medley Saison idea.

http://www.beeradvocate.com/community/threads/advice-on-oyster-stouts.278226/#post-3528861

Just planting seeds here...

 

As @johnsnow said in post 3, ketchup has vinegar in it. Some sour beers get away with having some vinegar, but I think a lot of people find it off-putting and consider it a flaw. You could try dosing some base beer with small amounts of vinegar to decide what your tolerance is.

 

And the BJCP will add it to their 'style guidelines' list, thus finally definitively heralding the end of civilization and we know it.

 

http://www.beeradvocate.com/beer/profile/29/37389/


Maybe no "good" examples, but they are out there...

 

My bad I thought was was a cheap ketchup substitute portioned from 55 gallon drums that were left over from desert storm.

 

Here's a pizza beer

http://www.beeradvocate.com/beer/profile/16836/41127/

They actually put pizza in the mash! Makes a ketchup beer seem totally sane.

 

Spice wise, this might not be so much different than a ketchup beer.

 

Add clams to the boil and make a Michelada.

Just kidding. Micheladas are disgusting.

 

you cant make beer with ketchup, that is I refuse to accept it as beer at that point its a bloody mary

 

Ketchup? No. Tomato paste is used by a LOT of people when making vodka. A can of tomato paste plus 7lbs of sugar is a 5gal sugarhead mash for vodka. The paste gives the yeast nutrients. Trust me, you can't taste it