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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Smoked Bacon Beertini

View Poll Results: What's the proper garnish for a Smoked Bacon Beertini? (Doesn't violate man-law)
No Garnish 3 10.34%
Garnish with a mini-smokey link 10 34.48%
Garnish with tiny crushed bacon bits on the glass rim 7 24.14%
Both; sausage and bacon bits 11 37.93%
Multiple Choice Poll. Voters: 29. You may not vote on this poll

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Old 03-11-2009, 01:59 AM   #1
Schlenkerla
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Default Pepper Beer Advice: Garnishing a Smoked Bacon Beertini

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)

  1. with mini-smoked sausage link on a toothpick
  2. with the rim of the glass lined with tiny crushed bacon bits (like a margarita)
  3. 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.
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Old 03-11-2009, 03:36 AM   #2
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Are you guys going vegan on me?

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Old 03-11-2009, 03:42 AM   #3
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I think the sausage on a stick would be the way to go.

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Old 03-11-2009, 03:58 AM   #4
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You must use the hunk of pork found in a can of pork and beans.

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Old 03-11-2009, 04:33 AM   #5
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Quote:
Originally Posted by Coastarine View Post
You must use the hunk of pork found in a can of pork and beans.
I'll have to remember to save those chunks...
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Next: Cali-Common, American Amber, Smoked to Helles

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Old 03-11-2009, 06:56 AM   #6
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My choice is not on the list. Garnish with a very cripsy cooked thick bacon slice. Maple flavored bacon.

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Old 03-11-2009, 07:00 AM   #7
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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.

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I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
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Old 03-11-2009, 07:02 AM   #8
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Quote:
Originally Posted by llazy_llama View Post
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.
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Old 03-11-2009, 07:05 AM   #9
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Quote:
Originally Posted by Denny's Evil Concoctions View Post
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.
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Old 03-11-2009, 07:09 AM   #10
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http://www.homebrewtalk.com/f45/mcga...getini-106713/
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