Bacon-and-Bourbon Collards

Slice the bacon crosswise into 1/4-inch thick strips. Melt the butter in a large roasting pan over medium-high heat; add the bacon and cook, stirring frequently, for 8 minutes or until crisp. Place the bacon on paper towels, leaving drips in the pan. Saute the onion in the hot sauce for 3 minutes or until the onion is tender. Add the bacon, ale, and the next 3 ingredients; cook for 3 minutes or until reduced by a quarter.Add the cabbage in portions and cook, stirring occasionally, for 5 minutes or until wilted. Reduce heat to medium-low; cover and cook for 1 hour or until desired browning. Add vinegar, salt and pepper.