Smoked Bacon Beertini

**Schlenkerla** · 03-11-2009, 01:59 AM

I think I'm gonna try making something strange for summer. A buddy on mine made a jalapeno pepper beer out of a gallon that was siphoned off a pilsner. He added was he thinks was about a hand full of jalapeno slices and a dash of liquid smoke and let it sit for a week. Then carbed it up.

I had a few under my belt at the time but I must say that it was rather tasty. It was hot and smokey but not too much where you needed to cool your mouth off. Kind of like a medium salsa. Hot enough to be intriguing making you want another sip. The smoke was not overbearing either.

The only thing missing was a chunk of pork-laden meat.

Hmmmm..... Sausage or Bacon?

I'm visioning a dry beer served in a martini glass; (Picking one garnish)

with mini-smoked sausage link on a toothpick
with the rim of the glass lined with tiny crushed bacon bits (like a margarita)
Oh crap, how about both.

I'm thinking along these lines for a recipe:

45% pale malt
45% wheat malt
10% sugar
Cascade or Saaz at 60 minutes ( neting about 17 IBU's)
Pitch S-05

In the 2ndary;
Wrights liquid smoke ( 1/4-1/2 tsp per gallon)
Jalapeno sliced (1 per gallon)

Looking for advice about the peppers. I don't want steep them I want the pepper taste w/o blazing heat. I think I'm close but not sure, never used peppers in a recipe.

**Schlenkerla** · 03-11-2009, 03:36 AM

Are you guys going vegan on me?

McKBrew · 03-11-2009, 03:42 AM

I think the sausage on a stick would be the way to go.

**Coastarine** · 03-11-2009, 03:58 AM

You must use the hunk of pork found in a can of pork and beans.

**Schlenkerla** · 03-11-2009, 04:33 AM

Quote:

Originally Posted by Coastarine

You must use the hunk of pork found in a can of pork and beans.

I'll have to remember to save those chunks...

**Denny's Evil Concoctions** · 03-11-2009, 06:56 AM

My choice is not on the list. Garnish with a very cripsy cooked thick bacon slice. Maple flavored bacon.

llazy_llama · 03-11-2009, 07:00 AM

I chose options 2, 3, and 4. Put a little smokey on a tooth pick into the glass. Crust the rim with baco's. Lather, rinse, repeat.

This is the kind of thing that makes me go want to take a bite out of a living hog.

**Denny's Evil Concoctions** · 03-11-2009, 07:02 AM

Quote:

Originally Posted by llazy_llama

I chose options 2, 3, and 4. Put a little smokey on a tooth pick into the glass. Crust the rim with baco's. Lather, rinse, repeat.

This is the kind of thing that makes me go want to take a bite out of a living hog.

A living hog that has been living in a smoke house and has lungs as black as tar.

llazy_llama · 03-11-2009, 07:05 AM

Quote:

Originally Posted by Denny's Evil Concoctions

A living hog that has been living in a smoke house and has lungs as black as tar.

And that hog has been raised solely on bacon and spam it's entire life. A living canibal hog that lives in a smoke house and has lungs as black as tar.

sirsloop · 03-11-2009, 07:09 AM

http://www.homebrewtalk.com/f45/mcgangbang-mcbaconnuggetini-106713/