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Old 06-21-2012, 11:42 PM   #11
kiwirevo
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I think he means he's never heard on Beef in Bourbon beer. (cos I just made it up in the mystery that is my head)



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Old 06-21-2012, 11:48 PM   #12
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I apologize for te following:
If I ever make a cock ale I think I will call it Rocco Sifredi Ale or Ron Jeremy Ale...



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Old 06-21-2012, 11:52 PM   #13
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We actually have many threads on here about meat (mostly bacon and other pork products) in beer. You might want to do some searching.

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Old 06-22-2012, 12:22 AM   #14
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Quote:
Originally Posted by Obliviousbrew View Post
I apologize for te following:
If I ever make a cock ale I think I will call it Rocco Sifredi Ale or Ron Jeremy Ale...
And if you made a beaver ale...
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Old 06-22-2012, 12:41 AM   #15
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Quote:
Originally Posted by evrose View Post
And if you made a beaver ale...
I think a cat lager might stand up better
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Old 06-22-2012, 01:11 AM   #16
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Beaver beer.....rowdy beaver ale...sounds like a Thursday karaoke to me

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Old 06-22-2012, 11:57 AM   #17
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Quote:
Originally Posted by kiwirevo View Post
cook up some well done (as I can't imagine you want any blood in there)
I don't have much to add about the beer (except to echo the sentiment not to use steak, both because it's a misuse of expensive meat and because you'll likely extract more beefiness from a cheaper cut), but I want to spread the word and dispel the myth of a "bloody" steak. While there is probably a very small amount of blood in meat, virtually all the red juice in raw meat is just water and myoglobin.

http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/

Good luck with your project.
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Old 06-22-2012, 12:40 PM   #18
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i love this thread!


that said, i haven't the faintest clue what it's about

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Old 06-22-2012, 12:53 PM   #19
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I tried bacon Rogue's maple bacon beer. It was well made, but I thought it was gross. There are a few commercial examples of Oyster Stout that get good reviews.

Beef is a lot more mild. It might taste ok. Why stop there? Make a whole pot roast with veggies and everything. Roast it until well done. Chop into cubes. Rack beer on chopped pot roast for 14 days and you get Pot Roast Porter.

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Old 06-22-2012, 02:02 PM   #20
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Quote:
Originally Posted by evrose View Post
And if you made a beaver ale...
mmmm.. I´ll call it "the eager beaver ale"


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