There are very few I would trust to make a drinkable bacon beer. The beer nuts over at Rouge Ales are among of those few.
Much like Dogfish Head, Rouge Ales is willing nurture and execute insane beer ideas. While the mad scientist concoctions may not fit my everyday drinking style (or budget), I’m constantly impressed by the expanded conceptions of beer. The Bacon Maple Ale–ingredients including Briess Cherrywood Smoked Malt, Weyermann Beechwood Smoked Malt, House-smoked Hickory Malt, and Applewood-Smoked Bacon–was no exception.
Appearance: Rusty haze.
Smell: Maple and a lot of smoke. Like opening a pack of quality thick-cut smoked bacon.
Taste: My first thought actually wasn’t bacon, but breakfast sausage drizzled in maple syrup. As I tasted and smelled the bacon flavor grew into a sweet and savory combo. However, as the beer warmed, a sharp bitter finish began to develop.
Mouth: Medium carbonation. A little creamy.
Overall: This beer is a ton of fun. Though the bitter finish rains on the parade a bit. I can’t see myself drinking this often, but feel it would make a great morning beer with a plate of eggs.