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Bacon. Beer.

Sep 17, 2009#1

Andromache

Bacon Beer Becomes a Reality, But Don’t Get Too Excited
9/16/09 at 12:22 PM

We just about lost it when we heard Brooklyn Brewery brew master Garrett Oliver was working on a beer made from Benton’s Country Smokehouse bacon, and now it’s a reality. The catch is: You’ll have to pay $350 for a taste of Reinschweinsgebot, as Oliver is calling it. The beer is part of a pairing dinner at Per Se on September 18 at 7 p.m. (the first of its kind there), which will also feature the Manhattan Project, a rye-based beer made with David Wondrich that’s aged in Rittenhouse Rye barrels and flavored with herbs, spices, and cherry so as to echo the taste of a Manhattan. The Manhattan Project is going out to bars in New York and across 21 states this week (it’s currently on tap at Rattle & Hum), and Oliver is quite pleased with it: “It tells me that we got it right that several bartenders I’ve served it to smelled the beer and just burst out laughing.” Since he’s also pleased with the bacon beer, will it too become commercially available?

Unfortunately, the answer is nyet. Brooklyn Brewery made 21 cases of Reinschweinsgebot for special events, which isn’t enough for even limited commercial distribution. And don’t expect it to go wide anytime soon. Oliver tells us that “the technique we used — which comes originally out of the perfume industry — involves transferring an aroma from a fat to a liquid without actually transferring the fat itself. Then to completely remove the fat and have none left in the liquid, it was very tricky.” However, he says he’s open to finding a way to simplify the process so that plebeians can one day enjoy bacon beer, too. Fingers crossed.

By the way, if you want a slightly cheaper opportunity to absorb Oliver’s wisdom, he’ll be teaching a $195 class about cooking with beer at the International Culinary Center on October 23. Get your tickets here.

Sep 17, 2009#2

DarkAudit

It's finally true. You *can* take bacon too far.

Sep 17, 2009#3

Gusto

Ugh. No.

Sep 17, 2009#4

Cajungal

Yeah, sounds gnarsty to me.

Sep 17, 2009#5

Andromache

the ultimate meme is if somehow, they could deep fry this.

Sep 17, 2009#6

Shegokigo

I'll keep my bacon as food and clothing, thank you very much! :humph:

Sep 17, 2009#7

DarkAudit

Crone said:
the ultimate meme is if somehow, they could deep fry this.

OK, that's a wrap, people! Crone has won the thread!

FLAWLESS VICTORY

Sep 17, 2009#8

Andromache

Shegokigo said:
I'll keep my bacon as food and clothing, thank you very much! :humph:

Sep 17, 2009#9

Jake

German rauchbier already tastes quite a bit like bacon, being smoky and a little sweet. I've made some crazy beers, but have never been tempted to use meat as an ingredient.

Sep 17, 2009#10

Shegokigo

Crone said:

Slightly NSFW.

Sep 17, 2009#11

Cajungal

AUUUGH, I hate that picture! Trichinosis-tits!

Sep 17, 2009#12

Chazwozel

I've sampled something similar to this, where they used smoked ham malt in the mash of the beer. It wasn't good. This combines takes barleywine that was made with a smoked malt and mixes it with a beer that was pre infused with bacon fat? No thanks.

Fruits, Coffees, nuts, and variable malted grains are what you use to make good flavorful beer. Not meat!

Sep 17, 2009#13

Drachenherz

I simply cannot understand why there is so much fuzz about bacon.

Imho it's greatly overrated.

Now, foie gras, or goose liver, on the other hand... :pud:

Sep 17, 2009#14

Gusto

Don't masturbate onto your foie gras Andi.

That's a foie gras faux pas.

Sep 17, 2009#15

Drachenherz

Gusto, that's the "special frosting", you know...

Sep 17, 2009#16

Cajungal

Sep 17, 2009#17

drawn_inward

If you don't like bacon, you're doing it wrong. I think beer and mexican food goes great together, but I'm not shoving a tamale in my Bohemia any time soon.

That sounds dirty.

Sep 17, 2009#18

klew

http://www.musability.com/2009/08/pirate-cat-radio-maple-bacon-latte-on.html

Sep 17, 2009#19

Shegokigo

drawn_inward said:
but I'm not shoving a tamale in my Bohemia any time soon.

Sep 17, 2009#20

Jake

I tried using chocolate in beer before. The milk fat coagulates into little icky globules. I just don't see how bacon fat would be an improvement. Use cocoa for chocolaty flavor and smoked malt for bacony flavor.

This is about as gross as I'll tolerate beermaking:

Sep 17, 2009#21

figmentPez

So it won't be long before this is reality

Sep 17, 2009#22

HoboNinja

Jake said:
I tried using chocolate in beer before. The milk fat coagulates into little icky globules. I just don't see how bacon fat would be an improvement. Use cocoa for chocolaty flavor and smoked malt for bacony flavor.

It says in the OP they use a technique used with perfumes to take the aroma of the fat and infuse it with a liquid without leaving the fat.

Sep 17, 2009#23

Jake

HoboNinja;257389][quote=Jake said:
I tried using chocolate in beer before. The milk fat coagulates into little icky globules. I just don't see how bacon fat would be an improvement. Use cocoa for chocolaty flavor and smoked malt for bacony flavor.

It says in the OP they use a technique used with perfumes to take the aroma of the fat and infuse it with a liquid without leaving the fat.[/QUOTE]
I never learned to read. Thanks so much for pointing out my secret shame. :waah:

Sep 17, 2009#24

fade

Andi said:
Gusto, that's the "special frosting", you know...

Speaking of which: where's Calleja?

Sep 17, 2009#25

Drachenherz

fade;257428][quote=Andi said:
Gusto, that's the "special frosting", you know...

Speaking of which: where's Calleja?[/QUOTE]

That never gets old, does it?

:rolleyes:

Sep 22, 2009#26

Gared

As much as I love bacon, no, I do not want bacon flavored beer.

the ultimate meme is if somehow, they could deep fry this.

Beer Batter 's all I'm sayin'

Sep 22, 2009#27

checkeredhat

Gared said:
As much as I love bacon, no, I do not want bacon flavored beer.

the ultimate meme is if somehow, they could deep fry this.

Click to expand...

Beer Batter 's all I'm sayin'

So while deeprfying the beer itself may be difficult, I propose an alternative solution.

We use this beer to make a beer batter, as my esteemed colleague has suggested. But We take it one step further and we batter BACON with it, and deepfry that.

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