06/22/12

Rogue Moves From Beard to Beer…

Photo by kynan tait

Mild nausea isn’t a feeling I expect while discussing the habits of some of the world’s top brewers, but it does occur on some rare occasion. The last instance I can recollect was upon learning that Brooklyn Brewery was adopting a process known as “fat-washing” to create a bacon flavored beer. The fat-washing process includes soaking heated bacon fat in beer before it congeals at which point it’s removed while the flavor and only the bacon flavor supposedly remains.  We wrote about it on Trappist Punks a while back. LINK

Well last night it happened again, and this time caused by one of my favorite brewers, Rouge… Rogue is in the process of trying to find new wild yeast strains from their hop yards to create new truly local beers, a very honorable effort.  While they’ve succeeded in uncovering a new strain it wasn’t from their hop yards. Here’s two quotes that sum up the discovery process quite nicely, “In cooperation with White Labs, samples were collected from Rogue’s hopyard and sent to White Labs for culture and testing.” OK quite normal, but then, “As a joke, nine beard follicles were carefully cut from the beard of Rogue Brewmaster John Maier. The follicles were placed in a petri dish and sent in for testing.”

By now you’ve probably figured it out, the samples from the hop yard, all negative, the sample from John’s beard, which he has been growing since 1978, positive.  The result, “The beard yeast is currently being used in test brews to determine the perfect style & yeast combination. The beard beer, New Crustacean, will be released in early 2013.”  Possibly more disturbing than my original bilious reaction is that I still wanted to try Brooklyn’s bacon beer, and now I look forward to tasting a brew from the yeast discovered sitting in John’s 34 year old beard…  Luckily Rogue is available here in Hong Kong thanks to HopLeaf.  The article: Beard Beer

08/14/09

Finally, a Beer Fit for Breakfast!

Reports are coming out of a very unique beer in the works from the Brooklyn Brewery. My hope is that it finally makes drinking beer before 10 AM a socially acceptable, respectable act. It seems that brewmaster Garret Oliver is looking for ways to get bacon into beer.

The reports are sketchy at best, but it appears the beer is starting out with two parallel threads that will be blended at the end. As Garret puts it  “Either this will be the most amazingly disgusting thing you’ve ever tasted in your life, or I shall rule the earth.” I must agree, but how’s he doing it?

  • A barleywine has been brewed using malt that was smoked in the same room as a batch of Benton’s bacon (Allan Benton is apparently a legend among bacon producers).
  • A brown ale is being infused with the essence of bacon fat by a process known as “fat washing.” This process has already been used to produce bacon flavored rum and bourbon apparently (who knew?). The fat is heated until completely liquid, then mixed into the beer. Then the whole thing is chilled until the fat congeals back to a solid state and rises to the top of the beer, where it’s skimmed off. In the process, the non-fat goodness of the bacon is left behind, dissolved in the beer, while the fat is removed from it. This keeps the beer from developing a greasy mouthfeel (also lipids in beer have a nasty effect on head retention as they interfere with the formation of the protein matrices that form bubbles). The brown ale will then be aged in Bourbon barrels.

In the end, these two forces will combine like antimatter to produce a beer that may very well change the world as we know it. I wait with bated breath, very excited and a little afraid…