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Old 02-06-2009, 06:52 PM   #1
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Default Using Rauchbier for marinating?

I may not have had a very good example, but as soon as I tasted the Aecht Schlenkerla Marzen rauchbier, all I could think of was bacon. Too much bacon (if there is such a thing). My friends and I couldn't finish the tasters we had, and we're fairly openminded when it comes to beer.

However, it got me thinking. What if this was used to marinate a pork loin? Obviously I've made pork loin wrapped in bacon before (more to keep it moist than to really impart smokiness), but this beer made me think of bacon in a bottle. I live in an apartment, so actually smoking something is out of the question, but marinating for a day in this beer might have a similar effect. Anyone tried this before? How did it turn out?

Lost Elm Brewing Co.
Stafford Springs, CT

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Old 02-06-2009, 07:53 PM   #2
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I can usually only take rauch in 2-3oz increments only. I popped the Shlenkerla last night and actually drank the full liter. Granted, it was a bit much at first and I'm more of a smoked porter guy, but it's growing on me. I can imagine it would be pretty good in a crock pot of pork loin along with the requisite apple cider vinegar.
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Old 02-08-2009, 01:09 AM   #3
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I had it in a cheese fondue at a beer club dinner.

You could tell the ones that liked it....... we were mopping the pot with bread
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