Beers that taste like bread

Weihenstephaner Korbinian.

 

Try this one: http://www.beeradvocate.com/beer/profile/72/1934/ - Schneider Aventinus Weizen-Eisbock
And this one: http://www.beeradvocate.com/beer/profile/72/224/ - Schneider Aventinus

 

An old pilsner.

Ive had old Carlsberg and Boston Lager. (Around 8-9 months old) tasted so much like bread.

Mad Bishop by DuClaw tastes exactly like burnt toast.

 

Fat Tire has kind of a bready, biscuity malt character I think.

 

Any Dortmunder in my experience.

 

Kvass.

 

ANd a fresh pilsner too!

 

That'll work. I think a Munich Helles is a better option, though. Less hop presence and more focus on a rich malt character.

Spaten, Hofbrau, and Hacker Pschorr are all great choices. Augustiner and Andechs could be better, depending on condition. ( add general disclaimer about getting green bottles from a closed case. )

 

Uinta Yard Sale Winter Lager
Paulaner Oktoberfest Marzen
Any Hefeweizen

 

That's easy http://www.beeradvocate.com/beer/profile/26817/74951/ tastes like exactly like big round French boules

 

What's LF beer?

 

"looking for beer that tastes like bread"

 

Dogfish World Wide Stout tastes like raisin bread soaked in vodka. Its pretty awesome.

 

Oh, I thought it was this: http://www.urbandictionary.com/define.php?term=lf

LF
less fuckable
Tyrone lives in a basement suite that makes him totally LF

 

I was wondering this myself.

My "liquid bread" style is a German amber Maerzen. Spaten and Hacker's fit the bill here, especially the Spaten, so full and rich.

For next level "breadiness" Hofbrau's Maibock is even better, and should be available soon. Green bottle, so try to snag it from the case, but it should be fresh!

If you want to be virtually chewing bread, I'd go with a Doppelbock. Andech's is one the richest I can think of, preferably fresh (good luck). Korbinian was mentioned as well, and Optimator is great in a pinch, and should be widely available.

 

GLBC Eliot Ness is a nice Vienna lager that's reminiscent of somewhat nutty toast.

The aforementioned Korbinian is one of, if not the, most "liquid bread"-esque doppelbocks I've ever tasted. You can't really go wrong with most doppelbocks if that's what you're looking for - Augustiner Maximator is another bread-focused example, and a couple of US-brewed options are Troegs Troegenator and Triple Digit Gravitator (that last one probably doesn't get distributed terribly far from Cincinnati, though). I've not yet tried Bell's Consecrator, but it may be worth giving a whirl as well.

The Schneider Weisse Aventinus beers may verge a little close to the fruity bread you want to avoid, as those are weizenbocks - darker and maltier than your average hefeweizen, but they still have a similar yeast profile. It tends to verge more towards raisins and cherries than straight banana and bubblegum, at least to me, but it's there nonetheless.

 

Agreed with Urban Caveman, I think the distinctive Weizen yeast may bring on that "bubble gum" or "banana" character the OP says he's definitely avoiding.

 

The Sam Adams Dopplebock reminded me of liquid bread, such chewy, toasty body.

 

What you are seeking is a beer that uses Continental Pilsner Malts as its base malt and a fairly neutral yeast. Example would be styles like Helles, Kolsch, German Pilsner,...

Cheers!