pork and dagger

Picked up a few bottles of the Pork & Dagger today - They did the same bottle/tape method for the Almond & coconut version earlier this month... If it helps facilitate more variants of the S&D, I'm all for it.

The only additional color I got from the JA guys today was that it is "Bacon infused" before being added to the bourbon barrels, and also includes some Maple Syrup.

 

Hi Everyone,

It's Matt here, the brewer who made Pork and Dagger. This particular batch was made with bacon infused bourbon and maple syrup. To make the bourbon I got some double smoked bacon and tried to render out as much of the fat as possible. I then poured all the fat into some bourbon (four roses). I let that sit for a few hours before throwing it into the freezer. This solidified all the fat and I strained it all out by running it through coffee filters a few times. This gives you bourbon with the bacon flavor but you wont get any oil in the beer itself. I then poured that bourbon into the barrel with some maple syrup and filled the whole barrel with the standard smoke and dagger. Hope that clears some things up. Let us know if you have any other questions.

 

so essentially it's a blend of beer, bourbon and maple syrup? How long did you steep them together? And what were proportions, just for curiosity sake?

 

The bourbon was primarily a delivery method for the bacon, there was a negligible amount. As for the syrup, we used two small jars. It spent about two and half months in the barrel.

 

Assuming it's a typical 53 gallon bourbon barrel, that's 200627 milliliters. Even with another 150ml (two standard bottles), the difference would be so negligible that the answer would be effectively no.