Meat beer is on the way

[superslomo]

I'd say maybe doing a liquor infusion of bacon or something might be a good way to get the "essence of meat" into the beer. I think the fat would get rancid over a fermentation, even if it weren't infected.

I'll have to second (or third) the suggestion that this might not be so wise...

 

[HopShot]

Can't wait to hear how this turns out. There's nothing wrong with pushing the limits of brewing. Worst case scenario you have terrible tasting beer and the firsthand knowledge of something that you won't attempt again. Kudos!

 

[andyhat]

I'd say maybe doing a liquor infusion of bacon or something might be a good way to get the "essence of meat" into the beer.

Hmm... liquor infusion. That sounds good. I'm actually doing a jalapeno infused tequila right now. I was just kinda concerned about letting meat sit around like that but if the current test fails, I'll have to give that a try. As I posted earlier, I might try a turkey infusion at the end of the month. I can only stomach so much left over turkey.

Black friday will be a brew day.

 

[ericd]

I was just going to say throw in a can of Campbell's beef broth (the best store-bought beef broth IMO), but then I remembered how salty it is.

I'd make some broth with little/no salt and use it as part of your brewing liquor.

 

[bottlebomber]

You could boiling the turkey carcass, skim the fat and then use that for brewing water!
I recommend making a light american lager to really let the flavor shine. *dry heaving*

 

[bb239605]

"Take 10 gallons of ale and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken (you must gut him when you flaw him). Then, put the cock into two quarts of sack, and put to it five pounds of raisins of the sun - stoned; some blades of mace, and a few cloves. Put all these into a canvas bag, and a little before you find the ale has been working, put the bag and ale together in vessel.
In a week or nine days bottle it up, fill the bottle just above the neck and give it the same time to ripen as other ale."

Alternate recipe:

Brutal, eh? I was also given a modern recipe written by some guy named C.J.J. Berry.... Here goes this one...
"Take a few pieces of _cooked_ chicken and a few chicken bones (approx one tenth of the edible portion of the bird) well crushed or minced.

Also take half of pound of raisins, a very little mace, and one or maybe two cloves. Add all these ingrediants to half a bottle of string country white wine. Soak for 24 hrs. Then make on gallon of beer as follows:

1 lb Malt extract
1 Oz Hops
1/2 lb demerarra sugar
1 gallon water
Yeast and nutrient
Add the whole of the chicken mixture to the beer at the end of the second day. Fermentation will last six or seven days longer than usual and the ale should be matured at least one month in the bottle. This cock ale is of the barley wine type.

Found this when reading on old drink recipes

 

[ReverseApacheMaster]

You people are nasty. That's all I have to say about this.

 

[nofootbreak]

I had a homebrew back in May that was a bacon brew of some sort. I have no idea how it was brewed, and cannot help at all in that area. All I know is that there were small chunks of bacon and grease in the beer and it got way too salty and nasty near the end of the bottle. Interesting at first, but lost its novelty fast. Like half way through the bottle fast. All I can say is get rid of all of the grease you can.

 

[AK_Phil]

We just made a Bacon Maple Stout by adding 2 lbs cured chopped bacon into our mash and then dry "hogging" 10oz in the secondary.
As of yesterday's kegging it wasn't rancid. We went with an imperial style so the maple flavoring is mild and the bacon is really just a novelty.
It might be too soon to say, but I don't think I'll be brewing this one again.

Just and FYI, You may find it hard to pass on the flavor of meat into beer.

 

[cheezydemon3]

Lol

 

[MaltnHops]

This sounds wretched, but I can't wait to hear about the outcome. I sure hope you don't end up with food poisoning or something man.

 

[two_hearted]

subscribed so I get early notification of the impending zombie apocalypse.

 

[Ceetar]

This thread is great.

 

[seabass07]

Maybe a few cats in the fermenter isn't as far fetched as I thought...

 

[nickmv]

Maybe a few cats in the fermenter isn't as far fetched as I thought...

Might as well teabag the batch for good measure.

 

[BamaRooster]

Wow, not sure what to say but I'm subscribing to see how it turns out. Well and to also be informed of any possible zombie apocalypse.

 

[n00tz]

subscribed so I get early notification of the impending zombie apocalypse.

Same here. LOL.

I'm certainly interested in how it turns out as well, though. Radical to say the least. Can't say my palate would be ready for something like this. Good.... luck.

 

[ThickHead]

Fat is a bad thing in beer.

Yeah...but fat be where the flavor is. Hrmmm......

 

[bottlebomber]

Might as well teabag the batch for good measure.

Huh huh... I made it a dunkel.. huh huh huh..

 

[unionrdr]

Or maybe add some jalapenos for a jalapeno popper ale?...haven't seen that one yet.:rockin: Huh huh,huh...he's gunna pop her huh huh,huh.

 

[TimT]

The goatiness of a goat would pair nicely with the stoutiness of a stout.

Not sure if you are just trying to be an ass or just amusing but goats have a very distinct smell to them that is described as "goaty"

 

[Cape Brewing]

I can't get my head around how this isn't going to go rancid in a couple of days of sitting at room temperature with beef fat and other assorted "beef juices" floating in it.

I'm wrong on an hourly basis so my not getting it doesn't count for anything... but... I think this is going to give "infected" an whole new level.

 

[jimpdx]

+1 on the Maple and Bacon idea. Hell one of the top selling doughnuts in Portland is exactly that, why not a beer to match? If it works I just might try it myself. You know I met the Bakon Vodka guys last year at the Wine and Spirits wholesale show. They said after trying multiple extracts and fats, it left their liquor very hazy. In the end they went with a completely meat-free flavoring (liquid) which gave the best bacon flavor. But I know this defeats the fun of putting a large slab of meat into the brew pot or mash.

 

[day_trippr]

I can't get my head around how this isn't going to go rancid in a couple of days of sitting at room temperature with beef fat and other assorted "beef juices" floating in it.

I'm wrong on an hourly basis so my not getting it doesn't count for anything... but... I think this is going to give "infected" an whole new level.

Well I like to think I'm right more often than not (jury's still out on that ) but I'm totally right there with you on this. The whole thing just sounds awful, but what the heck, as long as the OP is like 3500 miles away, even if he does start a new plague I'll have enough of a head start to escape to the Bahamas

Cheers!

 

[Ceetar]

+1 on the Maple and Bacon idea. Hell one of the top selling doughnuts in Portland is exactly that, why not a beer to match? If it works I just might try it myself. You know I met the Bakon Vodka guys last year at the Wine and Spirits wholesale show. They said after trying multiple extracts and fats, it left their liquor very hazy. In the end they went with a completely meat-free flavoring (liquid) which gave the best bacon flavor. But I know this defeats the fun of putting a large slab of meat into the brew pot or mash.

well yeah, that's why the Rogue beer is named Voodoo Donut after all..

 

[rycov]

Might as well teabag the batch for good measure.

talk about MEAT beer!

Huh huh... I made it a dunkel.. huh huh huh..

nicely done.

 

[moose123]

 

[Cape Brewing]

Well????? When is the meat-beer zombie apocolypse starting??

 

[BamaRooster]

I might have to try one of these....well if I can keep from barfing!

Rogue Ales Voodoo maple bacon ale

 

[swolfe]

Tagged to see the OP's reply...