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Old 04-29-2009, 01:04 AM   #1
spage
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Sep 2008
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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

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!
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Old 04-29-2009, 01:08 AM   #2
Revvy
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There's a discussion about this every few weeks or so...it doesn't get too far....I don';t think anyones actually brewed with it, though your recipe kinda sounds tasty.....But how would you handle the grease? It would kill head retention...



Here's a few threads....http://www.homebrewtalk.com/f14/baco...ighlight=Bacon



also don't forget porkfelwein...http://www.homebrewtalk.com/f25/offi...ht=porkfelwein

Good luck.....
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Old 04-29-2009, 01:15 AM   #3
spage
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Thanks Revvy!

I thought about possibly soaking the bacon in the bourbon to extract the flavor sans grease...

I'll check out the links you just posted and update this thread as the brew moves forward!
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Old 04-29-2009, 01:21 AM   #4
BigEd
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Quote:
Originally Posted by spage View Post
Any recommendations on overcoming the head-retention issue that fatty ingredients seem to pose?
Yeah, don't put it in your beer. Two things brewers want to minimize in beer are protein and fat which are, ta da, the two main components of bacon. Honestly, it is just not a good idea. If you want a bacony flavor try switching out that bituminous flavored peat smoked malt with some wood smoked German malt.

 
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Old 04-29-2009, 02:36 AM   #5
tetrylone
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Perhaps a rauchbier would suffice?
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Old 04-29-2009, 02:47 AM   #6
sjvicker
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find out what's used to flavor bacos and use that in your beer.

 
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Old 04-29-2009, 02:55 AM   #7
spage
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That's almost what I'm thinking at this point... something to the effect of crushing up artificial bacon bits. Or maybe creating bacon-bourbon, and then bacon-bourbon-soaked-oak-chips. More research is to be done...
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Old 04-29-2009, 03:26 AM   #8
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Hey if bacon can cut steel like butter it should be able to make a fine beer...

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Old 04-29-2009, 03:28 AM   #9
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I still think the secret would be imitation bacon bits. Bacon flavor without the grease.
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Old 04-29-2009, 03:33 AM   #10
eschatz
 
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I think that maybe a strict filtration process of cold-conditioning a bacon/vodka mixture might work. I'm sure you could strain out alot of the protien/fat. Maybe try to balance that with some carapils or something.

Ok, that video was awesome. Behold the power of bacon and macgyver!
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