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Old 03-18-2010, 10:35 PM   #21
KingBrianI
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May 2008
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Quote:
Originally Posted by BakerStreetBeers View Post
+1 to that. After I do my Peanut Butter and Banana beer, I think I will put Peanut butter and bacon on the list.
how about peanut butter, bacon, banana, and chocolate?!

i've been thinking about making a candy bar lately that is a piece of crispy bacon, dipped in caramel, then topped with nuts and peanut butter, and the whole thing dipped in chocolate. I think it might be the next big thing. You could eat it with a banana.


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Old 03-18-2010, 10:38 PM   #22
BakerStreetBeers
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Not beer but getting closer
Yoder's Canned Bacon


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Old 03-18-2010, 10:39 PM   #23
weirdboy
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I know a guy that makes a bacon smoked porter with actual bacon in it. No problems with head retention or sodium, etc.

 
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Old 03-18-2010, 10:48 PM   #24
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Garret Oliver's all up in the bacon beer.

“One of two things will happen,” Mr. Oliver predicted. “Either this will be the most amazingly disgusting thing you’ve ever tasted in your life. Or I shall rule the earth.”
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Old 03-18-2010, 11:01 PM   #25
Frodo
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Nov 2009
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Quote:
Originally Posted by Sigafoos View Post
Now, before you throw up in your mouth a bit, I don't think it's that dumb of an idea.
Oops, too late.

 
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Old 03-19-2010, 01:35 AM   #26
KAMMEE
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Mar 2010
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I have been having this same discussion with my brother, who wants a bacon beer. Remember that bacon has a lot of fat, so those of you bacon purists who think adding bacon to the beer is a good idea... remember fat of any type kills head retention. If you don't believe me, try scooping some of your rich creamy head with a greasy potato chip and watch the bubbles die. Otherwise, if you don't mind the loss of head retention, go ahead and add some to the boil after you've cooked it down and rendered the fat.

I'm going to make a one gallon batch to try and make sure the recipe is good, but I'm going to do the following rauchbier recipe and just use a steam style beer yeast since its a lager that ferments at ale temps.

Yield is 1 Gallon

1.6 lb munich malt (hickory smoked at home for 30 minutes on a webber grill)
0.4 lb caramunich 50L
0.2 lb carapils

Strike with 3 Qt @ 163
Sparge with 6 Qt @ 175

Boil and add .2 oz hallertaur hops for 60 min

Yeast California style Wyeast

The recipe is scaled down from a ten gallon batch that won a smoked beer award at the 2007 Minnesota state fair, but the only difference is the yeast.

 
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Old 03-19-2010, 04:32 AM   #27
SPLASTiK
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I tried a bacon brown by Uncommon Brewers out of Santa Cruz in Jan. I think they said they smoked their own pork belly and threw it into the boil, was their first batch. It wasn't too shabby.

 
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Old 03-19-2010, 06:10 AM   #28
daysofstatic
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Feb 2010
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have you considered fat-washing the beer with bacon fat? add bacon fat, let it mix around, decrease the temperature and let it precipitate out and then remove it. i know they do it with bourbon and it imparts a ton of bacon flavor, but i'm not quite sure it'd be the same with beer.

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Old 03-19-2010, 10:02 AM   #29
StMarcos
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Maybe some rye would complement it well?

 
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Old 03-19-2010, 12:29 PM   #30
incutrav
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Woodbury
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I love Schlernkra Urbock and Marzen. I just brewed my own version of smoked beer last weekend. Its an amber/red ale. I used 90% smoked malt. When I took a gravity sample, it smells EXACTLY like smoked bacon or ham. I used 60% RauchMalt, 30% Cherrywood Smoked Malt, and 1 lb 80L. It was my first AG batch, and its turning out awesome.

Not sure how you can think that Urbock doesnt smell like bacon. I bought a 5L mini keg of it, and every person I had try it, coined it "bacon beer".



 
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