Anybody do any Christmas baking with craft beer? Last year I made some awesome Guiness brownies- I like to use stouts such as Bell's or Great Lakes Edmund Fitzgerald porter- they impart a great depth of flavor especially to cakes and pastries that are chocolate forward, which complement the dark chocolate, toasted malt, or coffee notes of the beer- Fun to experiment, and a great excuse to have a brew or two while baking-Cheers!
I used to have a recipe for a chocolate bundt cake with Sam Adams Cream Stout, but lost it years and years ago.
I think you can replace water with beer in baking recipes pretty easily. If milk is used, you'll need to be more cautious, maybe using dry milk plus beer. In about '74, we threw a beer breakfast. I think we made the pancakes the usual way (but could have used beer and dry milk?). We offered a choice of standard maple syrup or unhopped malt extract syrup. We brewed coffee from Ballantine Ale. All tasted pretty good.
