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Old 06-21-2012, 11:37 PM   #1
kiwirevo
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Default Beef in Bourbon Beer?

After looking at a couple of recipes for cock beer, I don't think it works well with todays chickens, they don't have the flavour you would have got with the old cocks that would live longer, eat more variety and be darker meat, and I think that's why most people find it only OK to terrible. (I think I read one person who really liked it but he said it only had a slight roast chicken flavour in the background) So I thought what other options might work.

Beef in Bourbon Beer!
cook up some well done (as I can't imagine you want any blood in there) beef either steaks or a roast, then soak it in bourbon for a week then chuck it into an amber ale after the first 2 days of fermentation???
could be awesome. Just need to make sure the bourbon doesn't push the abv too high that the beer can't finish fermenting
low hopping, only for bitterness.

What do you think?

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Old 06-21-2012, 11:50 PM   #2
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I think I just threw up a little in my mouth.

But hey, whatever floats your boat.

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Old 06-21-2012, 11:57 PM   #3
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If ur gonna do welldone don't use steak or roast. You shouldn't abuse steak like that. Use brisket or clod.

But if chicken doesn't work as well for a cock ale why not use a pheasant or a duck or another species of foul? Squirrel might work as well.

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Old 06-22-2012, 12:05 AM   #4
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Quote:
Originally Posted by PapsD
If ur gonna do welldone don't use steak or roast. You shouldn't abuse steak like that. Use brisket or clod.

But if chicken doesn't work as well for a cock ale why not use a pheasant or a duck or another species of foul? Squirrel might work as well.
That will be cool a squirrel and you can call your beer Road Kill Ale
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Old 06-22-2012, 12:07 AM   #5
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Quote:
Originally Posted by evrose View Post
I think I just threw up a little in my mouth.
One of my friends would say exactly the same thing


I'm not sure what cut I'd use yet, but you're probably right, I'll see what the butcher has, something low fat would probably be best.

I live in New Zealand and the cost of doing duck or pheasant would be prohibitive.
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Old 06-22-2012, 12:25 AM   #6
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Originally Posted by kiwirevo View Post
One of my friends would say exactly the same thing


I'm not sure what cut I'd use yet, but you're probably right, I'll see what the butcher has, something low fat would probably be best.

I live in New Zealand and the cost of doing duck or pheasant would be prohibitive.
You could try hunting down a hobbit and cutting it up in to little bits. I hear they're all over the place down there.

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Old 06-22-2012, 12:28 AM   #7
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Quote:
Originally Posted by evrose View Post
You could try hunting down a hobbit and cutting it up in to little bits. I hear they're all over the place down there.

That might work in a IPA.
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Old 06-22-2012, 12:33 AM   #8
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I've never heard of such a thing, and it sounds pretty horrifying; but hey, I'm all about experimenting. Just remember...this is the internets. Pics or it didn't happen!

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Old 06-22-2012, 12:38 AM   #9
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Ok, I'll put it on my list then, might be several months before I get to it.

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Old 06-22-2012, 12:39 AM   #10
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I've never heard of such a thing, and it sounds pretty horrifying; but hey, I'm all about experimenting. Just remember...this is the internets. Pics or it didn't happen!
Geez, this new generation of brewers these days, don't know from our history.

To Make Cock Ale....

Learn something noob.
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