Drink in the bacon
Monday, March 8th, 2010
This guest post is contributed by Katheryn Rivas, who writes on the topics of online universities accredited. She welcomes your comments by email.
“Bacon mania.” That’s the term news outlets have been using the past few years to describe Americans’ whole-hearted obsession with the pig product. Comedian Jim Gaffigan even has a bit about the joys of bacon (family-friendly video). Pigs are big business down here in my state of Texas, too, especially with the rodeo in town. I’d heard of a few ancillary bacon-based or -inspired products, but until I went looking for them, I had no idea there were so many outlandish offerings made from pig’s meat. Without even getting into bacon mints or bacon clothing (scented tuxedo?!), just look at the subcategory of bacon drinks:
Bacon vodka. Or, more accurately, Bakon Vodka. Released by Black Rock Spirits in 2009, this flavored liquor is one of the most well-known modern takes on the food. A Baltimore reporter wrote that it has a “meaty aroma,” which seems obvious, and Black Rock claims that it’s sold well in its local Seattle area. Of course, if you don’t feel like buying flavored liquor, you can always make your own.
Bacon coffee. This drink seems to simultaneously make more and less sense than bacon vodka. Flavored liquor is nothing new, but meat-flavored coffee? I understand that they’re both often consumed at breakfast, but just because they’re ingested in the same meal doesn’t mean that it should happen at the same time from the same cup.
Bacon beer. The drinks never end with bacon. This one’s a small stretch, too, since technically it’s a smoked beer, known in Germany as “rauchbier,” and it achieves its flavor by having the barley dried over an open flame. That smokiness can lead to a distinct bacon taste. Of the three major drinks being blended with bacon, beer seems to be the most natural fit.
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