As I was thinking about how I want to make my bourbon oak stout, I was thinking of how to soak the oak in bourbon. I wanted to get the bourbon into the wood, for the purpose of putting it into my beer where it would get the bourbon out.
Is there a reason to do this? It just sounds better than pouring a small amount of bourbon directly in, but I can't think of how it's different.
EDIT: I've thought some more about this. I've had bourbon barrel aged beers, and the taste of Bourbon can be extreme. What doesn't make sense is that there can't be that much bourbon liquid contained in the wood itself, let alone brought into the beer aged in it. So does the wood somehow soak up flavor, allowing you to get the flavor without the alcohol and water?