The Homebrewer’s Almanac: A Seasonal Guide to Making Your Own Beer from Scratch offers a month-by-month primer on making your own beer from the ingredients all around you, and the beer recipes are perfect for those brewers interested in creative ways to use these culinary ingredients in their brewing.
Green tomatoes have a crisp acidity that mellows out as the fruit ripens. We’ve never brewed with them, but Marika uses them a lot in cooking at the end of the season and has been itching to do a green-tomato beer for some time. (Unfortunately, they usually end up in curry, a similar ending to the story of our best of intentions to brew with morel mushrooms.) We recommend emphasizing the tartness of the tomato by brewing a lighter saison-style beer with a relatively dry finish, at a rate of about 2 pounds (907 g) of tomatoes per gallon (3.8 l). This should give a significantly tart flavor and finish.
Batch Size: 5 gallons (19 liters)
OG: 1.052
FG: 1.005
ABV: 6.2%
IBUs: 25