Let’s talk about something important, let’s talk about bacon sandwiches. Smoked back bacon, fried; hand cut white bread, toasted; generous amounts of cupboard-warm ketchup or brown sauce. Hangover cure of medicinal proportions, breakfast mainstay of national importance.
The perfect beer partner? Lovibonds Henley Dark; a 4.8 percent porter with a difference. Borrowing from the traditional Rauchbier style of Bamberg Germany, malt is hand-smoked over beech wood chips on a barbecue outside the brewery, before being added to the beer in small, precise quantities.
There’s a subtle sweetness that’s quickly kicked out the way. In comes a flood of roast malt. Chasing behind is a feint wisp of smoke, too little to dominate or overpower but just enough to add a savoury edge to the beer, just enough to build a bridge to the smoky, savoury, salty bacon. A prickle of carbonation and a punch of bitterness; the fattiness cut and any heaviness lifted. A delicious combination.