omggaybacon
New Member
has any1 ever made or heard of a bacon beer recipe? Was dreaming about bacon today, so I figured would ask the great minds on the internets if they knew of a bacon beer..
I'd thought of using something bacon flavored that didn't have oil. Like imitation bacon bits or something like that.
Made a Maple Bacon Oatmeal Stout and it was awesome
New to the forum but I'm actually going to brew an Imperial Maple Bacon Bourbon Stout tomorrow. The way I'm planning on getting the bacon flavor without the greasiness is by infusing some jack daniels with the bacon flavor. I'll cook about a pound of bacon, eat the actual bacon, then add the bacon grease, bits and all, into the bourbon for 2 weeks while the beer ferments in primary. Then I'm going to put the bacon bourbon in the freezer, thereby letting all the bacon grease rise to the top and freeze. Then I'll scoop all of it off and strain the bourbon through cheese cloth. At this time I'll add oak chips to the bacon bourbon and let that soak for a week. Then I'll add the bacon bourbon with oak chips to the secondary and let that sit for a couple weeks before kegging. What do you guys think? I was at a bar that infuses their whiskey with bacon this way, and it really imparts a nice bacony smokiness to it without the greasiness.
nlfletch said:New to the forum but I'm actually going to brew an Imperial Maple Bacon Bourbon Stout tomorrow. The way I'm planning on getting the bacon flavor without the greasiness is by infusing some jack daniels with the bacon flavor. I'll cook about a pound of bacon, eat the actual bacon, then add the bacon grease, bits and all, into the bourbon for 2 weeks while the beer ferments in primary. Then I'm going to put the bacon bourbon in the freezer, thereby letting all the bacon grease rise to the top and freeze. Then I'll scoop all of it off and strain the bourbon through cheese cloth. At this time I'll add oak chips to the bacon bourbon and let that soak for a week. Then I'll add the bacon bourbon with oak chips to the secondary and let that sit for a couple weeks before kegging. What do you guys think? I was at a bar that infuses their whiskey with bacon this way, and it really imparts a nice bacony smokiness to it without the greasiness.
Better make a double batch right away. We all will want a bottle! (for quality assurance purposes)
nlfletch said:New to the forum but I'm actually going to brew an Imperial Maple Bacon Bourbon Stout tomorrow. The way I'm planning on getting the bacon flavor without the greasiness is by infusing some jack daniels with the bacon flavor. I'll cook about a pound of bacon, eat the actual bacon, then add the bacon grease, bits and all, into the bourbon for 2 weeks while the beer ferments in primary. Then I'm going to put the bacon bourbon in the freezer, thereby letting all the bacon grease rise to the top and freeze. Then I'll scoop all of it off and strain the bourbon through cheese cloth. At this time I'll add oak chips to the bacon bourbon and let that soak for a week. Then I'll add the bacon bourbon with oak chips to the secondary and let that sit for a couple weeks before kegging. What do you guys think? I was at a bar that infuses their whiskey with bacon this way, and it really imparts a nice bacony smokiness to it without the greasiness.
smokinghole, how long did you have the vodka in the freezer?
Pig juice! Hahahaha. Sounds amazing.
Bumping an old thread because I have a guys weekend at the end of June. They want me to try a bacon beer. I told them I'd look into it and see what I could figure out. I'm really not that interested in doing a large batch because I have a feeling it could be nasty. I'll probably just do a small one gallon batch and share the results.
Here's a question for anyone who has tried this. Since I have about a month, I don't have time to do a stout since it would need some more time to mature in the bottles. I need to do a beer that I could turn around in a month's time.
I'm thinking about doing a brown ale with some bacon flavor. Any suggestions?
Enter your email address to join: