Beers that taste like bread

i recall troubador blonde being bread like. it was a while ago tho
biscuit malt makes bread flavors too

 

that's a wonky loaf you been eatin lol

 

Ayinger Celebrator for me. A lot of bocks. Bell's should be out soon. I also second the Helles style. More of the pilsner flavor without hops.

 

http://www.beeradvocate.com/beer/profile/664/5488/

Forgive me, I actually like this.

 

I think it either means Left fielder or Louis Farrakahn. You can never be sure with these acronyms.

 

For me Harold Black Lager was like chewing on a piece of pumpernickel.

 

Ayinger Celebrator, or Troegs Troegenator. Any doppelbock will do. They taste so much like homemade coarse brown bread.

 

Kulmbacher EKU tasted like liquid bread to me.

 

Anything from Prague/ Czech Republic.

Kozel, Gambrinus, Krusovice ect...

All I remember from drinking there was how deliciously bready it all was.

 

...that is, if you like rye bread.

 

oskar blues old chub...i think of it more as "grainy" but it might be up your alley

 

Look into Czech tmavý, Finnish sahti (which is actually brewed with baker's yeast, yet bewilderingly to me ends up at 10% ABV), and many Lithuanian, Latvian, and Belarusian dunkel lagers. Of course, there's also Kvass, but the cola-like flavour that accompanies the breadiness might turn you off to it.

If you're after beers that are imported into the U.S., you might have more trouble...I'd say Czech tmavý is your best bet.

Finland could well be brewing great bready beers, but unfortunately their brewing culture is very fixated on American styles. They import fancy new world hops to make mediocre pale ales instead of embracing their local ingredients. They have the best rye bread in the world, but nary a brew is made with rye malt. They have some of the best berries in the world (sea buckthorn, lingonberries, bilberries, juniper berries, cloudberries), but nary a brew is brewed with any of the lot - save for Sahti in the case of juniper, but that style is dying because no young Finns want to drink it.

It's a tough time to seek out the ole "liquid bread," which is tragic considering beer's Mesopetamian roots, and the role that breadmakers have played in beer history.

 

This crowd understand ISO (In Search Of)much better.

 

This. I got stuck with a 8 month old keg of Victory Pils and it was so bready it was crazy. Most of the hops had faded leaving the breadiness without any bitterness or crispness.

 

What kind of bread, and what part of the bread.

For the white of white bread, a Helles.
For the crust of white bread, an Oktoberfest or Bock.
For a brown bread a Dunkel.
For a really dark bread then a Doppelbock

as bread is baked, Maillard reactions are responsible for the browning, and that creates many of the flavors we get in cooking and baking. The heat of kilning the malt produces the same reactions. That is why beer is called liquid bread.

 

Now if I could just find a bread that taste like beer I'd be eating more bread

 

Sloop Sauer Peach...maybe it was me but i kept thinking sour dough in a good way