Year of the Pig

Following up on the post about Porkslap, here are some highlights from a
forum discussion on brewing bacon beer:

…I tried to mix my two favorite things, bacon and beer. I started
out with a british bitter recipe and dumped in 1 lb of fried bacon
into the wort 30 min into the boil. I then added liquid smoke when
putting it into the 1st carboy. It doesn’t taste like bacon or smoke.
Any suggestions?

…I doubt you will get it to work. The very process of the boil and
rapid chilling caused proteins to drop out of suspension.

…I think it would be easier and much tastier if you just fried up a
batch of bacon when you drink your beer. Plus it will be crunchy. The
bacon, not your beer.

…You could try liquid smoke and pork bullion.

…Rauchbiers are like drinking a campfire while eating bacon strips.
Rauch malt or smoked peat is what you are looking for.

…I almost guarantee that if this WAS done, the salt in the bacon
would kill the yeast. Too much sodium=inhospitable environment.

…How about fry up about 2 lb. get it good and crispy (like bacon
bits) I imagine that will bring out more transferable flavor. Pat it
dry and treat it like an aroma addition, the last 2 min. leaving it
in until it is cool.

…did you fry the bacon and get it crispy BEFORE you added the
onions? You did add onions, right???

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