Maple syrup, bacon, and coffee are all tasty treats in my book, so when I heard that a tiny brewery in Florida had made a porter with all three of these flavors, I had to have it.
There were less than one hundred bottles made of this beer and I don’t have a summer home in Florida yet, so I felt like my only option was to make a five gallon batch of home brew to try to approximate this beer that I had never tasted.
I started planning by taking an imperial porter recipe of mine, toning down the malt a bit, and planning for my maple syrup, coffee, and bacon flavors. I have done maple syrup and coffee additions before so I felt comfortable using dark low grade maple syrup at bottling instead of priming sugar and steeping fresh ground coffee for 48 hours in the secondary fermenter. Bacon flavor was a bit more adventurous as I did some research and ended up adding a small amount of cherry wood smoked malt to the recipe along with throwing in six strips of slow cooked bacon in a muslin bag to the fermenter. I like to say that I dry baconed this beer.
With all this planning done, I was ready for brew day in mid October so that I could have a beer ready for Christmas. The process went well, and my sister who I brew with and I hit our numbers pretty well, except for having a mash temperature a few degrees higher than I wanted.
It’s a few months from brew day now and I cracked my first maple bacon coffee porter the other night. The coffee is very strong but not overwhelming and the maple syrup and bacon flavors are certainly there but not up front. Overall I am really happy with this beer and can’t wait to share it with my family and friends this holiday season. Next time more maple syrup flavor!