Someone who we'll now refer to as a pure genious went and made a homebrewed, bacon-infused, bourbon smoked porter. It includes three of my favorite things: beer, bacon, and whisky. What's not to like?

Since I know the brewers at O’Fallon I took the bacon and bourboned growler of their Smoke up to the brewery and had’em try it.  They though it was good but maybe a tad too salty and the bacon and bourbon characteristics were too faint.  Then I cracked open a bottle of my baconed homebrew and it was apparent the less smokey beer (mine) had much more bacon and bourbon flavor and aroma.  If beer geeks think it’s drinkable then I’d say it was a success.  Other reviews mentioned it tasted like soy sauce and I got more salt and beef jerky than anything, which kinda makes sense altogether.  I’m digging on the remaining bottles but next time, yes there will be a next time, I would maybe add a little more than the 100 drops and take it up to 125-150 (depending on the bacon strength).

The recipe seems pretty straight forward. I'm definitely looking forward to trying some.

Click the jump for more photos of the brew.

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This bacon world was created by London based photographer Carl Warner. Delicious meats were used to create every part of these images. Carl makes and photographs his foodscapes for many different advertising agencies catering to the food industry throughout Europe. So grab your favorite camera, some meat, and a giant sack of weed and see where your imagination takes YOU.

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If words could only describe how happy this makes us. They can't, so we won't bother trying. Now pass us a warm greasy mug.

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It's spreadable motherfucking bacon! Finally! Now we can throw away all those useless non-bacon jams clogging up our refrigerators. Spread it on biscuits. Spread it on toast. Spread it all over your body.

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