Hello, all! For Beermas, I wanna bake some gingerbread cookies using Hardywood’s Bourbon Barrel GBS. Below is the recipe I wanna follow. Looking at a few other gingerbread recipes, they use anywhere from a few tablespoons to a full cup of beer. My only concern is whether or not the beer will throw off the baking process. Should I only use like a few tbsp to 1/4 cup, or would the amount of beer I use not affect the baking process much at all? https://handletheheat.com/gingerbread-cookies/
Has anyone baked or otherwise cooked with Milk Stout? I got some Duck Rabbit (great brewery) in a Savannah bottle shop and neglected to look at the freshness date. Still drinkable, but not as good as it should be. Ideas?
There is a recipe for founders pudding recipe out there you could use the duck rabbit in. Can BA make available all the recipes from the old magazine issues?
Showed this to ny wife whos a professional baker. I'm typing this as she speaks it: The first issue is in the recipe the one or two tablespoons refers to the icing . You cant incorporate beer into the cookie batter becuase you arent substituting anything with it, you'll just be adding liquid therefore throwing everything off and ruining the batch. A good recipe to use if you wanna bake with beer would be to bake an actual loaf or a spice cake/bread. A "quickbread" would be the easiest thing to do and safest bet. One where ideally you can heat the beer up to get rid of the acrid flavor and have only the sweetness and spice flavor present.
This is ok but it's better to use a recipe when beer isn't considered an ingredient and you substitute or add it without compromising anything
@IPA_Stout_Fan_1997 Wife suggests this recipe https://www.joyofbaking.com/GingerbreadCake.html In this case you would substitute the milk for the beer. Good luck!!!
I used to have recipe for chocolate bundt cake that used Sam Adams Cream Stout. Maybe poke around their website and/or shoot them an email to see if you can get it?
I made Xocoveza chocolate chip cookies once and they turned out great. I used a ready-made mixture though, that you just had to add beer to.
If it’s a small amount (teaspoons or tablespoons.) it’s not even worth it. It won’t even be noticeable. I make stout brownies from scratch and the recipe calls for 8 or 12 ounces of beer (can’t remember which) but I just reduce 16oz until it cooks down to the desired amount, cool it and add it. Occasionally I’ll use boxed brownie mix and I look for a brand that requires the most water to be added-I think 1/3 is the most I’ve seen in a recipe- and I’ll just reduce a whole cup of beer or a whole 12 oz bottle depending on the beer, and use that instead.
My father is law is from Cuba and he will put a 12oz PBR in the caldero when making chicken and rice. Does this count ? My father also uses coors light for pancakes and banana bread
I cook with beer all the time - sometimes it even goes in the recipe. But honestly, I haven't done any baking itself with beer - but |I suppose you could experiment with it. |Do a half or quarter batch, maybe substitute out water for beer, a 1 to 1 swap, see how that works. Obviously you can't swap a fat, be it butter, oil etc for the beer, but water may work. I can see using beer in frosting / glazing, and a friend of mine made a tiramisu using beer (Southern Tier's Creme Brulee) in place of the coffee / rum. But beer works better in cooking when you're looking to create a sauce or something - like in chili, or something like that.
Here's a recipe for Yuengling Black and Tan Gingerbread from Draught Lines Magazine. https://draughtlinesmag.com/rave-reviews/yuengling-gingerbread/ I would think you could sub the Hardywood for the Yuengling.
Alright, everyone! I have decided to make the recipe for the gingerbread cookies themselves without beer, but infuse the icing with the gingerbread stout. I’ll replace the milk with the GBS.
Never baked bread with beer but I have braised with it. Beer can replace wine for deglazing the saute pan and stewes. And of course beer frying batter for when you don't have baking powder.
I used to make a Sam Adams Triple Bock French cheesecake. It was amazing! My favorite beer-laced baked good.
