This is what I think of Rauchbier. Sounds like an interesting idea at first. Doesn’t taste horrible. But after about 3 sips I’m done. If I was at a beer festival and a brewery didn’t have anything else more interesting on tap I may try it, but I’d never spend money on it. And I would never waste the time or grain to brew even a 1 gallon batch that I would be dumping about 125 ounces from.
they also make a bacon flavored coffee sryup, you could try that. I personally wouldn’t waste bacon in the beer, its for eating… if you want the flavor find an extract.
creatively thinking…i would smoke a slab of bacon and some malt in the same smoker at the same time…
Hey all!
Thank you for your suggestions. I ended up not adding salts to this batch. Despite an additional pound of smoked malts the smokiness is nonexistent. In my secondary I added roughly 3 lbs of Grade-A Maple Syrup (Yes Canadian) giving me about an 8% final alcohol. 2 months post-bottling the alcohol burn is not powerful but it is still present. I am hoping that it will mellow out by January/February so I can enter it in a competition.
Stay thirsty amigos!
A local brewery, Listermann’s, does a smoked bock called Friar Bacon. You’d swear it has bacon in it, but they swear it doesn’t! A good beer for a cold winter morning maybe. It is good, but I couldn’t drink much of it in one sitting. At any rate, save the real bacon for your cast iron.
JT, I love Listermann’s, get all my supplies there. And just joined the Bloats last week, see you around
Prost!