Keeping Fads Alive

[Agent]

Our club recently served at a beerfest, and went with a food theme to stand out (for better or worse).

I decided to resuscitate the 2010s fad of Bacon Beer. I'd never made one before either, so perfect time to kill two birds with one stone.

Turns out, folks are still all in on novelty beers in limited quantity. I served out nearly the entirety of my keg 2-3oz at a time.

The carrots and rice lager did not receive similar fan-fare though....

So, anyone else still dabbling in styles that are out of vogue?

 

[JohnSand]

Not me, but I have been at homebrew events and tasted hot pepper beer and other rarities.

 

[HBT_Admin]

Bacon Beer. How do you get the bacon flavor into it?

 

[passedpawn]

Bacon Beer. How do you get the bacon flavor into it?

Cherry-smoked malt does it. See this. If you read the comments, you'll see it has actually won awards as a bacon beer lol.

https://www.homebrewtalk.com/threads/cherry-beech-smokebeer-many-awards.157818/

 

[passedpawn]

Not me, but I have been at homebrew events and tasted hot pepper beer and other rarities.

See my tap #1! I loove this beer.

 

[Airborneguy]

I made a smoked maple porter last year where I smoked the malt myself to capture the “bacon”-esque flavor from my smoker.

I also used a habanero tincture in my portion of a group brew recently.

I’m still big on Black IPA. That one’s pretty much gone it seems.

 

[passedpawn]

I added a beet to the boil once. Was trying to get the red color from it. I also got an awful infection due to being a f'ing idiot and not washing it, and actually tossing it into the kettle during cooling.

 

[day_trippr]

I'd use Coal Tar Red #2 before a beet
(I really do not like beets!)

 

[mac_1103]

I’m still big on Black IPA. That one’s pretty much gone it seems.

I brewed one last year that was a big hit and went really fast. It's going into the regular rotation.

 

[Agent]

Bacon Beer. How do you get the bacon flavor into it?

I tried to smoke four lbs of base malt for that extra pizzazz, but it was a rushed non-success.

The one pound of cooked bacon tinctured in a pint of vodka certainly did the trick though. The extract worked so well that the vodka was pure smokey, salty bacon essence and the bacon was like vodka flavored tofu.

 

[Rish]

It's called fat washing. Cook your bacon, soak your bacon fat in vodka, bourbon, rum ,etc. for a week, put it in the freezer to solidify the fat, remove the fat and have a delicious, aromatic bacon tincture to use in cocktails, beer, whatever.

 

[Rish]

FYI. I'd use double the fat and let the tincture go for a week.
https://www.afarmgirlsdabbles.com/wprm_print/48232

 

[Oleson M.D.]

Once upon a time I was into the "flavor of the day", or what you might call fad beers.

Thankfully, I have outgrown that phase.

 

[elproducto]

Black IPA needs to live on, I'm trying.

 

[lumpher]

I'm trying to keep fads alive. I have 2 really weird ones on tap right now that you won't hardly find anymore. 1 is a "Dry Irish Stout", and the other is a "Hefeweizen". Maybe more of "endangered species", with all the funky beers out there. Back to the basics for me...

 

[Agent]

I'm trying to keep fads alive. I have 2 really weird ones on tap right now that you won't hardly find anymore. 1 is a "Dry Irish Stout", and the other is a "Hefeweizen". Maybe more of "endangered species", with all the funky beers out there. Back to the basics for me...

C'mon man, those styles are a couple hundred years past their heyday. It's okay to let them fade into the night!

 

[lumpher]

C'mon man, those styles are a couple hundred years past their heyday. It's okay to let them fade into the night!

When the Zombie Apocalypse hits, and all the 200 year old zombies come around either wanting your brains or a Stout, you might say otherwise...

 

[HBT_Admin]

Cherry-smoked malt does it. See this. If you read the comments, you'll see it has actually won awards as a bacon beer lol.

https://www.homebrewtalk.com/threads/cherry-beech-smokebeer-many-awards.157818/

Thanks for showing me that recipe. I would not have thought that Cherry-smoked malt would give it a bacon flavor.