spage
Well-Known Member
With all the fanfare over bacon vodka, I'd like to see how it fares as a beer ingredient. After all, I have yet to discover anything that bacon cannot do :rockin:
I'm brewing a big (1.110) scotch ale next weekend to let it age all summer, and am considering adding the following (as well as the grain bill):
Peated Malt
Brown Sugar
Applewood-Smoked Bacon
Bourbon-Soaked oak chips (in the secondary)
...I may call it swine-flu-brew.
Has anyone tried flavoring their beer with bacon before? Any recommendations on overcoming the head-retention issue that fatty ingredients seem to pose? I'd love to hear any and all suggestions.
Thanks!
I'm brewing a big (1.110) scotch ale next weekend to let it age all summer, and am considering adding the following (as well as the grain bill):
Peated Malt
Brown Sugar
Applewood-Smoked Bacon
Bourbon-Soaked oak chips (in the secondary)
...I may call it swine-flu-brew.
Has anyone tried flavoring their beer with bacon before? Any recommendations on overcoming the head-retention issue that fatty ingredients seem to pose? I'd love to hear any and all suggestions.
Thanks!