Bacon Beer! Yes!
September 23, 2008 by Marianne
Since beginning this blog, I’ve been looking around for bacon beer. Of course, right? I’ve found so many different alcohol/bacon combinations, it seemed logical that somewhere out there someone had put bacon and beer together. But alas, my past searches have only led me to a German beer called Rauchbier, which means “smoked beer.” Most Americans who try it feel there is a distinct essence of bacon about it, due to the fact that the malted barley is dried over an open flame, rather than in a kiln. In centuries past, this was a more common practice, making smokey beer less rare than it is today. As it is, only a handful of breweries throughout the world practice this method now, and I have yet to taste one of these unique libations.
However, I am now very happy to report that I’ve finally found what I’ve been searching for. It’s Bacon Beer, and it can only be found (as far as I know) at the Front Street Ale House on the San Juan Islands in the beautiful state of Washington. I found a single review of this beer at Beer Advocate. It’s an American Pale Ale that’s infused with lean bacon, and got an overall rating of a “B”. Good enough for me, sign me up!
Is there anyone out there who’s tried either the smoked or bacon beer? If so, please tell us about it. If not, I’ve been looking for an excuse to go back to Washington…and I think I just found it.
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There are several locations in New York City that sell Schlenferia Rauchbier. If you want to go to the source, you’ll have to visit the picturesque town of Bamberg in Germany, which is where all of the Rauchbier is brewed….
Thought I’d mention that Brewmaster Garrett Oliver is supposedly brewing a real bacon beer as his new brewmaster reserve project. Very limited supply that may not even be released to the public. But interesting.
Brooklyn Brewery brewmaster Garrett Oliver has heard the call of drunken gluttons and is developing a beer made with a special malt smoked in the same room with bacon made by “the legendary” Allan Benton. Oliver tells the Times, “It’s almost terrifying how much the malt smells like bacon.” His ingenious plan involves infusing a brown ale with the flavor of Benton’s bacon fat through a technique known as “fat washing.” The bacon-fat-infused ale is aged in bourbon barrels, and one historic day (t.b.d.) he will blend it with the bacon-smoked malt. And Oliver promises this to a world hushed with anticipation: “Either this will be the most amazingly disgusting thing you’ve ever tasted in your life. Or I shall rule the earth.”
I had Garrett’s Brooklyn Brewery Bacon Beer at a pairing dinner last week (only 20 cases were made) - actual bacon-infused beer (fatwashed) blended with smoked beer (the malt was smoked at the same time as the bacon for extra flavor). The taste? Amazing!
My story/review at HalogenLife.com is here: http://tinyurl.com/lvun7f
Right now, the Pillager’s Pub in Greenwood (in Seattle) is pouring a Rauchbier made by the Baron Brewing folks. It’s exquisite.
My wife and I have been brewing beer at home for the last year. I’ve decided to try really small batches of Bacon beer to see how it turns out. If I get a good batch I’m going to increase the volume to 5 gallons. I hope it works, I’m excited about it! I have ideas on how to try it a couple different ways. Could be good, or it could be really really bad, we’ll see.
Wow, I’m super impressed! Please keep us posted…and good luck!