Dark Lord Day is near … and this year things are about to heat up.
And that’s got a lot to do with a very special Dark Lord-infused hot sauce concoction stirred up by Three Floyd’s Brewery executive chef Pat Niebling that’s been bottled up, dipped in wax and set for sale at the annual beer festival celebrating the Russian imperial stout touted as the “most wanted beer in the world.”
Inspired by the brewery’s “It’s Not Normal” slogan, Niebling took ancho and guajillo chili peppers left behind after aging for a year in cognac barrels to make Dark Lord de Merete, a highly sought after barrel-aged version of what beer experts consider the world’s best Russian imperial stout.
“I was into hot sauce at the time and they weren’t doing anything with those peppers in the barrels so I decided to make some hot sauce,” the chef said.
Niebling added red jalapenos, habanero and roasted poblano peppers, onions, garlic and carrots, mixed in vinegar and a bit of the unbottled stout left in the barrels, cooked the concoction for four hours to produce the deep red sauce that Three Floyd’s founder Nick Floyd named, “Dark Lord Head Hunter Hot Sauce.”…CLICK HERE TO READ THE FULL STORY AT DNAinfo.COM
