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A couple of weeks ago I was looking at an article about how to seperate the fat from nuts so you can get the nut flavour but non of the head ruining fat. The articles author had used his technique on a variety of things including bacon to make bacon flavoured beer
 
Totally different strains of yeast, so not a starter. I have found a link to a lady in Seattle who 'pioneered' this - some wierdo arty type. She brewed a beer with brewers yeast and then added her own particular strain to it. The label is quite interesting if you look closely. I'm not going to post the link, if you're that interested I'm sure you'll find it!
 
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