Make some beef stock with just roasted beef bones and none of the usual mirepoix. I still might add some of the herbs though. Anyway, reduce that down for about half a day and use all of it in your wort. That might give you the beef flavor you're looking for.
Beef in Bourbon Beer?
- Thread starter kiwirevo
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kiwirevo said:haha, yeah. I had thought about Pork in Port Porter.
I think it has to be a meat with a lot of flavour. Rabbit in barley wine stout. another name would be Hopped Hopper
The only thing to remember is you need a moderate to high alcohol liquid to soak the meat in to kill off any bugs and make some of the fat come out so you can scoop it off.
An alternate process I might try is a long boil with a meat in it and keep adding water so the volume doesn't get too low whilst the meat is cooked and then maybe freeze the wort, remove the fat (or use a low fat meat) then heat it up and do the hop boil. I'll have a new mini fermenter coming on line soon so can give it a trial. Venison might be nice in a Stout.
I'd like to try to put venison in a stout or a porter. I'd call it deer beer or whitetail ale. Have to see how my bowhunt goes next month.....
thepartsmancometh
Well-Known Member
Demi glace might be worth a shot too. Super concentrated beefiness. Mmmmm.
I might have to try this sometime!
I might have to try this sometime!
Lazarous
Well-Known Member
This thread is reminding me if the buffalo wild wings commercial...anyone up for a brautwirst beer?
Obliviousbrew
Well-Known Member
Sounds intriging but disgusting please post pics 
kiwirevo
Well-Known Member
This time I'm thinking:
Small batch about 4-5 Litres
1.5kg of Maris Otter
20g Northern Brewer (half for bittering half for flavour)
Cubed chuck steak
Probably Woodford reserve since I have that at home.
I'll mash the grain, and once that's done I'll pan sear the chuck, then when cooked I'll deglaze the pan with bourbon and add that to the wort and begin the boil. Then strain all the beef and hops out when it goes into the fermenter
Small batch about 4-5 Litres
1.5kg of Maris Otter
20g Northern Brewer (half for bittering half for flavour)
Cubed chuck steak
Probably Woodford reserve since I have that at home.
I'll mash the grain, and once that's done I'll pan sear the chuck, then when cooked I'll deglaze the pan with bourbon and add that to the wort and begin the boil. Then strain all the beef and hops out when it goes into the fermenter
Maybe a little smoke malt would amplify the beefyness.
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