Tuesday, August 11, 2009

Bacon Ale from Brooklyn Brewery?

Well, not yet, but this story about one of NYC's local breweries has my panties all in a bunch.

It seems that Brooklyn’s Brewery's brewmaster, Garrett Oliver, has created a special malt that was smoked in the same room with some of the bacon made by the Allan Benton. “It’s almost terrifying how much the malt smells like bacon,” Mr. Oliver said.

According to the New York Times Diner's Journal, Mr. 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.” And the bacon-fat-infused ale was also aged in bourbon barrels. (Win, Win, WIN!)

Eventually, the plans are to blend the barleywine with the bacon-smoked malt and the bourbon-aged, bacon-fat-infused ale to create one smokey bacon monster 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.”

I signed up for Brooklyn’s Brewery's mailing list as I imagine that this brew will be limited and in high-demand.

via Bowling For Brews By Pete Wells

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