Bacon Beer

[dhelegda]

So I got an e-mail from Northern Brewers for Bacon Beer, I was weak and bought it... Bacon hell yeah, Beer oh hell yeah, bacon beer, I have to try it...so why not brew it. Has anyone else tried this before?


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[jc5066]

Bacon does make everything better!


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[jiMithing83]

I've had probably 4 different bacon infused beers, only one was good (can't remember what it was, sadly). You'd be hard pressed to find a bigger bacon freak than me, but for some reason it doesn't seem to easily translate to the realm of beer.

 

[brettg20]

I'd try it at the fair

 

[dhelegda]

I'm brewing it and then bottling it! Not going to put it in a keg. Until I know what I have!


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[dhelegda]

The add attached!


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[Yesfan]

I've wondered about that too but hesitant on taking the plunge. Who knows, might be a good burger beer but I don't know if I want to take a chance on a 5 gallon batch of it.


If you could get it as one of their one gallon kits, then yeah, I'd give it a go.

 

[dhelegda]

I feel the same, but figured I'd bottle it, and give it away at parties if I didn't like it.



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[fpweeks]

A friend of mine had bugged me for better than a year to make her a bacon beer. So.....I have a porter that i make quite frequently, and i decided to give it a go. So i made a 12 gallon batch instead of the normal 10.....began fermentation of the whole batch. After primary was complete i racked 2 gallons in to a carboy and added the bacon!

After quite a bit of research i decided infusing the bacon into bourbon was the way to go. So i took the rendered fat from a pound of bacon and added that to a cup of bourbon.

The resulting beer came out quite nice. Just a hint of the bacon/bourbon. My friend was thrilled....and i still had two kegs of my unadulterated porter.

 

[kombat]

I've got a 1 gallon test batch of Bacon Smoked Porter on the go right now. I brewed it last weekend, so right now, it's just a Smoked Porter. I plan on soaking 5 oz of diced up cooked bacon once fermentation has finished. If it works, I might brew it again as a full 5 gallon batch.

 

[NorthRiverS]

Rogue Ales made this awhile back. Maple Bacon beer. Maybe they still make it, I don't know. Tried it, can't say I liked it. Good luck.

NRS

 

[dnslater]

Sounds interesting to try. Don't think I would want 5 gallons of it though.

 

[akillys]

I think it sounds great. I have heard Red Ales go well with meats. In fact SWMBO and I went to a steak house for Valentines Day and I had my first Red Ale it was Great Lakes Conway Irish Red Ale. The beer and meal combined made for one of the best dining experiences I have ever had. I'm interested in trying it as well. I wouldn't mind 5 gallons of it. It looks like it has potential to be a great Grilling beer for the spring and summer months. Keep us updated with how it turns out.

 

[dhelegda]

I will, I'm excited to brew it!


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[zmanzorro]

The Rogue beer actually has no bacon in it. They used hickory smoked malt to get the flavor.

I didn't really like it but I'm trying a bacon beer next. I soaked about 3 pieces of cooked bacon in vodka, took out the pieces a week later, froze off the fat, and strained it.

 

[dhelegda]

Time to brew the bacon!


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[akillys]

How's the bacon coming along

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[dhelegda]

My while neighborhood was out in my back yard last night standing around the brew kettle like a bunch of homeless guys around a 55 gallon fire!


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[MDBrew69]

Bacon extract - I was wondering if they were including real bacon or not. Please let us know how it comes out. I got an email from NB a few weeks ago and was thinking of ordering it.

 

[Spookgolds]

I've got a 1 gallon test batch of Bacon Smoked Porter on the go right now. I brewed it last weekend, so right now, it's just a Smoked Porter. I plan on soaking 5 oz of diced up cooked bacon once fermentation has finished. If it works, I might brew it again as a full 5 gallon batch.

I did a bacon smoked porter, but I used oscar Meyer bacon bits in the secondary. It turned out really good.

 

[Justdrumin]

I have been wanting to pull the trigger, but as many have said...I'm very hesitant. I've had an idea for a maple bacon Porter for a few months. I've been workin on my keezer a lot, so I haven't had much time. Once I get my pipeline goin again with my new keezer, I just might make a 2.5 gallon AG batch of some maple bacon Porter. So please let us know how it comes out!! I'm actually dyin to know how it is!

 

[dhelegda]

I currently have Bacon soaking in Bourbon, which I plan to soak in wood chips and make an Russian imperial stout with


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[rocketsan]

Rogue Ales made this awhile back. Maple Bacon beer. Maybe they still make it, I don't know. Tried it, can't say I liked it. Good luck.

NRS

It tasted like beer sucked out of a cigar ashtray.


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[iamwhatiseem]

It tasted like beer sucked out of a cigar ashtray.


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I agree...I also made the mistake of purchasing a bottle of Rogues Maple Bacon. Sucked...bad.
And explaining the taste as "cigar ash" - hit it right on the head. It was terrible and once again makes you question just how does Rogue stay in business letting brew that bad leave the building.

 

[Teromous]

It was terrible and once again makes you question just how does Rogue stay in business letting brew that bad leave the building.

It's different and strange...

DFH does the same thing. They sell it so you can say you had it. Mission accomplished because you bought it. Maybe you end up being the small minority that ends up liking it but that's a byproduct. Rogue, like DFH, also sells "regular beer". I don't know for certain, but I'm willing to bet that those "regular beers" are what keeps them in business so that they can put out these different and strange beers.

I am also a sucker for trying strange beers.

 

[kombat]

I've got a 1 gallon test batch of Bacon Smoked Porter on the go right now. I brewed it last weekend, so right now, it's just a Smoked Porter. I plan on soaking 5 oz of diced up cooked bacon once fermentation has finished. If it works, I might brew it again as a full 5 gallon batch.

So last night I cooked up a whole pack of bacon, then chopped them up and added the pieces to the 1 gallon batch. Looks pretty grody at the moment. I'll let the bits soak for a week, then I'll bottle it and see what I end up with. My biggest fear at the moment is that I've introduced an infection by adding all that bacon, but it was cooked, so that should have killed anything living on it. I chopped it up on a plastic cutting board that had been sanitized in StarSan, and cut it up with a chef's knife that had also been StarSan'd, and I wore medical gloves (again, dipped in StarSan) while handling the bacon during chopping and "pitching."

 

[dhelegda]

How are you getting the grease out of the beer? I am currently soaking bacon in bourbon wrapped in coffee filters. Which I am going to add to some oak chips thick I am then going to add to a secondary of Russian Imperial.


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[kombat]

I'm not sure, actually. I cooked the bacon on a grill (as opposed to a skillet), so a lot of the fat simply dripped through into the tray below. But obviously there's still a lot of fat left on/in the bacon. I expect that will impact the head retention of the beer, but beyond that, I'm not sure what to expect.

 

[dhelegda]

I am going to freeze the bourbon after it's infused. And run it through a coffee filter to get more grease out.


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[fpweeks]

I added just the bacon grease to the bourbon. I kept it in a mason jar in the fridge for a week agitating it 2x a day. Then I threw it in the freezer overnight, removed all the fat and poured it through a coffee filter. I added that to my secondary. No issues with oil in the beer.


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