A pork chop in every bottle... a bit of madness...

[Owly055]

People are fond of quipping that my stouts are a pork chop in every glass....... they really aren't that heavy........ just dark, in fact I've made what I call a lite stout before.

This morning I got radical.......... really radical. I brewed a chocolate stout using my favorite hop.... Nelson Sauvin, which pairs extremely well with a chocolate stout. I'm calling this BIAB Pork Chop Stout. BIAB is an acronym for "breakfast in a bottle". I'm calling it "Pork Chop Stout", because it actually has pork juice in it!! ............... That's right, real pork juice.

Last week I put a pork roast in the slow cooker with just water..........no spices or salt or anything, then drained off the liquid and separated all the oil & grease, leaving me with a gelatin about like that stuff that you find in a can of spam.......but with no salt. There is a quart of this in a 2.5 gallon brew...... or about 10% pork juice. This was added to the boil. I don't expect any flavor contribution. It may be a disaster.......... but what the heck. 2.5 gallons isn't much to gamble with. I can now claim to have brewed with meat! How many others can say that?

............ How's that for a touch of madness ;-) ...............

H.W.

 

[Homercidal]

Interesting. Right Brain Brewing in Traverse City, MI makes a Mangalitsa Porter using pig heads and other parts. I've always wanted to try it, but haven't had a chance to find it yet.

 

[kombat]

I made a Bacon Smoked Porter once. 1 gallon batch, with an entire pack of bacon cooked and soaked in the secondary. It came out slick, oily, and gross, but with a nice smokiness.

 

[Owly055]

I made a Bacon Smoked Porter once. 1 gallon batch, with an entire pack of bacon cooked and soaked in the secondary. It came out slick, oily, and gross, but with a nice smokiness.

This isn't going to be oily...... I went to a great deal of trouble to make sure it was oil free. I'm hoping it will make little or no contribution of any kind.


H.W.

 

[SnakeRidge]

I appreciate your madness.

 

[ruger988]

http://www.ratebeer.com/beer/champion-mas-cervesa/233278/

Right down the road from me.... brewed with "Jamon Iberico bones" Tasted like pork chop.

 

[drainbamage]

I made a Bacon Smoked Porter once. 1 gallon batch, with an entire pack of bacon cooked and soaked in the secondary. It came out slick, oily, and gross, but with a nice smokiness.

My sister's husband tried that once as well. Really greasy.

This is an interesting idea, and it sounds like you've put the time into doing it right. Let us know how it turns out!

 

[Owly055]

http://www.ratebeer.com/beer/champion-mas-cervesa/233278/

Right down the road from me.... brewed with "Jamon Iberico bones" Tasted like pork chop.

Interesting....I like the idea of using ham bones, though I can't imagine that expensive black spanish pigs fed on acorns produce a significant flavor difference over some other ham in this context. I assume that the salt and pimenton are added to the keg........

H.W.

 

[Joseph524]

I brewed a porter with homemade beef jerky. Worked very well just to much garlic. Will do it again but with less garlic. Great head retention

 

[Owly055]

I brewed a porter with homemade beef jerky. Worked very well just to much garlic. Will do it again but with less garlic. Great head retention

Jerky is a good idea.............. Did you put it the boil or secondary, or??? A good way to achieve a nice smokey flavor. Was the salt an asset or a liability? I would assume that salt would suppress fermentation. Do you bottle condition or use CO2?


H.W.

 

[Auger]

A brewpub near me did a cask ale brewed with roast chicken. They called it Cock Ale. It wasn't very good, but interesting to try.

 

[Joseph524]

I put the jerky in the secondary. I keg

 

[chawn]

I REALLY like beer, but pork juice in the beer is something that I'll definitely pass on.

 

[Brettomomyces]

Oyster stout is about as far as I can get with meat in beer, but good luck to you on this one. I bet it would make a good marinade too.

 

[day_trippr]

jeeze...thought I'd read some awful concepts, but this one takes the...cake...

Cheers!

 

[Owly055]

I brewed my Pork Chop Stout in mid November (21st), and it's been "on deck" for about 10 days now. Needless to say the pork juice had zero flavor impact....It wasn't intended to, it was just a lark. This stout has turned out really nicely with an excellent creamy head, and while not a super heavy beer, it has a rich chocolaty flavor and a nice dark color.

In a 2.5 gallon brew, I used only 5 pounds of American 2 row, a quarter pound of Carafa II, a quarter pound of American Chocolate Malt, a quarter pound of rolled oats and a quarter pound of torrified wheat, as well as a quarter pound of unsweetened cocoa.

It was hopped entirely with Nelson Sauvin which pairs with the chocolate extremely well. A quarter ounce at 60,30, and 5 minutes.


I am extremely happy with the outcome, and will do it again sometime, but without the pork which was a silly whim. I'm told that Nelson Sauvin does not belong in a stout..... I beg to different. I can't imagine a hop that would have fit this stout better. ( calculated IBUs are 45 ).


H.W.