This past weekend, in a town close to mine, was the “Strange brewfest.” One fo the strange brews was a red beer with the following:
British Pale
Tomato sauce
Syracha (Rooster Sauce)
Worcechester Sauce
Celery Salt
Horshradish
I brew ten gallon bataches. Anyone want to take a shot and the amounts of the above ingrideients?
Looks like you just need to dump a Bloody Mary into your beer and you’re good to go.
That’s exactly what it tastes like. But straight from the tap. I liked it.
Short’s Brewing had a Bloody Beer that tasted like a Bloody Mary. You could e-mail them and see if they could give pointers.
Thanks dude, I just sent them a note. I’m thinking half a gallon loody mary mix for a ten gallon batch.
Seriously Mic, just brew an English pale and keg it. Dose it in the glass to determine how much of the bloody mary mix you want to add per volume. Then open the keg, add it, and seal it back up. You might need to drink a couple of pints of the pale by itself to make room in the keg, but I’m sure you can handle that. 
I had a beer made with tomatoes once, the sugars in the tomatoes fermented out and the beer was not good. Not even a little. So I really think you want to add that stuff post fermentation, like a michelada.
Sounds like a plan Tom. Thanks. Didyou make it over over to Port Townsend?
Missed it this year, we talked about it and had a babysitter (family member) lined up, but one of the kids was sick so we didn’t want to go that far. Plus we need to save the goodwill of those free overnight babysitters for when the kids are happy and healthy
That makes sense. Well, if your judging Ambers and CBC, be kind to me…
(I may volunteer to steward once a gain.)
A local brewey (Cigar City) makes an “oatmeal raisin cookie” beer. Talking with them at their tasting room one day and they told me they literally condition some of their brown ale, after fermentation, by throwing in a bunch of oatmeal raisin cookies into a barrel.
So adding bloody mary mix to a keg… should work?
Post production modification is an interesting topic, even if I probably wouldn’t drink a bloody mary flavored beer…
Watch the sodium content on some of the bloody mary mix… ew… >:(
I’ll make my own mix, so I can control that a bit. Of note however is at the same “Strange” brewfest, Pike Brewing out of Seattle had a “Salt and Pepper” beer. Now THAT was a strange brew.
If you are a fan of turnip flavor, brew a horseraddish beer…I did once. :-\