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Old 05-08-2010, 11:05 PM   #1
strat_thru_marshall's Avatar
Mar 2010
Oklahoma City
Posts: 1,641
Liked 31 Times on 25 Posts

Could it be done? Would it be good?

I think I will order a bottle and try a 1 gallon batch.

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Old 05-08-2010, 11:24 PM   #2
Aug 2009
Reading, PA
Posts: 85
Liked 1 Times on 1 Posts

Eugh...definitely not up my alley. I think I'd rather keep beer and bacon separate.

More power to you if you like the flavor combination, though. If anything, I think it might work in a Rauchbier, maybe aged on oak.

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Old 05-08-2010, 11:27 PM   #3
Apr 2010
St. Paul
Posts: 453
Liked 13 Times on 11 Posts

check out Aecht Schlenkerla Rauchbier (Bacon Beer)

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Old 05-08-2010, 11:40 PM   #4
May 2009
Detroit, MI
Posts: 169

I see no possible way that could be bad.

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Old 05-09-2010, 03:55 AM   #5
Mar 2009
Washington US
Posts: 331
Liked 9 Times on 5 Posts

The most recent BYO has a recipe for it and some others like maple, captin crunch, grits and so on.
Fermenters: Empty
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Old 05-09-2010, 03:59 AM   #6
mightynintendo's Avatar
Aug 2009
Raleigh, NC
Posts: 2,710
Liked 134 Times on 105 Posts

A huge part of what bacon taste so good is the salt. You could easily get the smoky flavor into beer but the saltiness will be a much more delicate matter. Good luck.
'Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne.'

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Old 05-09-2010, 05:07 AM   #7
Scut_Monkey's Avatar
Jan 2009
Pittsburgh, Pennsylvania
Posts: 2,656
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In the BYO recipe they used real back in the same fashion as a dry hop. They recommended cooking the bacon in the oven to reduce grease and then adding it to a secondary.

It actually sounds disguisting to me but to each their own.

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Old 05-09-2010, 12:21 PM   #8
Mar 2010
Posts: 259
Liked 4 Times on 4 Posts

It's amazing that this sounds so horrible to me, seeing as my 2 favorite things in this world is beer and pork. For me, I'd rather drink beer while enjoying bacon, BBQ, pork loin, etc, but not IN my beer...

Still, I'm intrigued. Not enough to make it myself, but if anyone else does, I'd like to hear about it.

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Old 05-09-2010, 01:40 PM   #9
Oct 2009
Monroe, OH
Posts: 181
Liked 1 Times on 1 Posts

Definitely render the fat off. I know wort won't harbor nasties, etc but I don't think that was written without fat or lard in mind I'm sure. It may not hurt me but rancid bacon fat would definitely make me sick. That said I can not wait to give it a try. It would be a beer Homer Simpson could be proud of.
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Old 05-09-2010, 03:27 PM   #10
Oct 2009
Oxford, IA
Posts: 12

Check out this page for some bacon info:

also down in the comments there is this that I missed at first:

"Update: I left some of the bacon bourbon in the freezer (after I filtered it) and all the remaining solids dropped out and left the bourbon at the top of the jar crystal clear."

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