Questions adding cured meat to brewing process. Wanna try doing lambics with savior flavors.

Never

 

@EvenMoreJesus - I think you're being paged for "savior flavors."
(Sorry, not sorry).

 

I've never heard of Lambics with savory flavors, not sure that the two would work together. For "savior" flavors, ask @EvenMoreJesus

 

You probably would be better off posting this in the home brewing section.

 

I'm sorry, but...

 

The answers are not available from these responses because non-homebrewers were asked the question and couldn't resist your misspelling. Your thread will end up in the Homebrewing forum where the right audience will see it.

For my opinion, I don't think fat does well in the brewing process, so if you are the one who will cook the duck, I'd collect the juices, chill them and then separate the fat from the good juice and use it for the flavor. Your thread is such an odd request that I don't think you'll find many homebrewers who have done it so as to be able to very precise with a reply, such as how much juice to get the right flavor. Whether these flavors will work together well in a beer, I think you're on your own for that opinion.

 

I would go in the reverse direction and cook carbonnade flamande instead.

... but to provide you with a different response than that, fat is something that I believe brewers typically don't want near their brew or equipment. Here's a link that you might find very helpful, but I am not a homebrewer.

 

@EddieE3 look up "fat washing" and I think you may get some ideas there. First couple I saw were liquor based but I think either @ryane or@jettanbass09 may have done it with beer before. Can't really remember right now.

I just about puked reading the title and OP. That being said each to their own.

Off topic I have some pancetta hanging right now and make my own bacon. If it were me I would stick to slicing the charcuterie (sic?) and drinking beer. Again, that being said each their own.

Welcome to the homebrew forum.

 

I would try adding smoked malt instead of using fat. Will be a more controlled shelf stable product. I had a 100% smoked malt beer and it tasted eerily similiar to bacon.

 

Not sure how it was done, but I know of a place that did a bacon stout. My father said it tasted like a bottle of liquid smoke... Made me happy I couldn't drink it due to allergies.

Also fats in beer is not the best thing or am I thinking of something else.

 

Extracts. Might be an easier road.

https://www.oooflavors.com/products/bacon-flavor?variant=17030179973

https://www.olivenation.com/bacon-n...MIt-3fq8qW3wIVi7rACh2hBQcaEAAYASAAEgJlGPD_BwE

 

Not sure to whom you are directing this, but not a real good way to get even bad advice

 

While I'm sure it's been done. It's nothing I've heard or seen people trying.
You're kind of in the area as a homebrewer of you can do whatever you want, and the only person who has to put up with drinking it is you and a couple friends who may, or may not like it., so why not try it and see if it works.

I can only imagine you'd put it in somewhere on the second half of the boil. But.
Someone else on here may have actually tried it. I'm only speculating, and just slightly curious.
Have you checked any of the actual homebrewer specific forums?

 

Or....

http://www.kaiserpenguin.com/ye-olde-****-ale/

 

Veeerrry interesting!

 

Yeah, ive had sour beers with a portion of smoked malt that gave a definite "smoked meat" impression

https://www.beeradvocate.com/beer/profile/24134/66279/?view=beer&sort=high&start=0

but im not at all sure about adding meat to a beer


Good luck

 

Fat kills head. Brewers avoid it for that reason if no other. Fats also can go rancid so probably not ideal for a beverage design for keeping, but that’s speculation. You definitely see savory spices in some beers and some of the flavors found in some cured meats can be found in some beers. e.g., lactic sourness, smoke. I think there is space to explore but I think adding meat to beer is not the place to start.

I do like to add beer to savory dishes such as @zid suggested above (made one of those last week).

If someone hadn’t already made a wise ass comment I’d be tempted. Some of my favorite posts have been miscorrected typos.