Beer Forum

Anyone ever make a bbq seasoning potion and add to a stout or porter? I figured maybe som e of the smokiness from some of the seasonings would stand out in a good dark beer. Or is this flatout a gross idea? I was considering making a potion with vodka and add at kegging time. Thoughts?

Oktoberfest wrote:Anyone ever make a bbq seasoning potion and add to a stout or porter? I figured maybe som e of the smokiness from some of the seasonings would stand out in a good dark beer. Or is this flatout a gross idea? I was considering making a potion with vodka and add at kegging time. Thoughts?

I think you are crazy. I like crazy.
I have used "bbq" spices with stout for glazing and such. I have even made beer butt chicken with the combo and used it for brining or marinatine, too. As far as making a smoky chipotle bbq porter, or what ever, I think it will take a bit of recipe trial and error. Maybe make some bbq chicken and dunk it into a bit of stout or porter and try it. Sounds stupid, but it is what you are essentially after, right? I have used this method many times pairing wines and different meats. Dunk a bit of lambchop in a bit of good merlot and you will quick to arrive to flavor country!
Also,do it in small batches. Split up a 5-6 gallon batch a few ways and try it out with different seasonings or different levels of the same seasonings. Could be wonderful. Could be awful, too. For that reason, I would steer clear from the keg idea. Dumping beer sucks ass.
Perhaps some sort of smoked malt may be in order?
Also, do you have a specific recipe for what spices you want to use? Do you have a house bbq rub recipe or anything like that?

thanks for the reply. I have a rub i use on rubs that has a nice hint of smoke to it. I was looking to do something with just a hint of it in the background. I was looking at an oatmeal stout recipe. I haven't tried a rauchbier yet, but was looking more along the lines of adding a hint of some bbq smoke in the background. I agree that a few smaller batches would be in order to pinpoint the flavor profile I'm seeking. Who doesn't love good que and beer. I figure I'd just combine them. We'll see. Thnx for the reply again snowcapt.

Go for it. I'd be interested in the results.

Two thoughts:
Leave any salt out of the rub.
Use some smoked malt in the grain bill and use the seasonings for some bbq spiciness.

Try picking a beer similar to what you want for your base stout/porter and add a tea or infusion to find an idea of how much to add in secondary. A tea could be easy, 150ish water and steep or cold steep then either decant or put it through a coffee filter. You could also go with an alcohol infusion with vodka or bourbon(!). Then just add drops of your spice solution to an amount of beer and then you've got your ratio. Keep in mind to keep salts and oils out of the recipe and that it should be a beer first.

Good luck!

trouble brewin wrote:Go for it. I'd be interested in the results.

Two thoughts:
Leave any salt out of the rub.
Use some smoked malt in the grain bill and use the seasonings for some bbq spiciness.

+1. Salt might be a bad thing. And I like the idea of smoke malt!

Just curious, why no salt?

It hardens your arteries. But it does keep the witches away. At least it did in Scotland.
Im sure there is some kind of chemstry explanation, but thats for AJ.
I think it would probably throw some gnarly flavor.