…after reading what’s to be done in a Brooklyn brewery that with a bunch of malt that has already taken on the marvelous odor of bacon:
[Brewmaster Garrett Oliver] plans to brew about 15 gallons of barleywine with that malt. In the meantime, he’s been infusing a brown ale with the flavor of Benton’s bacon fat through a technique known as “fat washing.” (Nick Fauchald described the process in this profile of the bartender Eben Freeman.) Oh, and the bacon-fat-infused ale was also aged in bourbon barrels, because bourbon and bacon go together like, um, beer and bacon.
Eventually, the barleywine with the bacon-smoked malt and the bourbon-aged, bacon-fat-infused ale would be blended to create one monstrously bizarre beer.
“One of two things will happen,” Mr. Oliver predicted. “Either this will be the most amazingly disgusting thing you’ve ever tasted in your life. Or I shall rule the earth.”
Well. Yeah. I’ll drink to that. At least once.