We enjoy making beer bread occasionally. Since we never have a BMC - like beer in the Beer Fridge, there's always a bit of debate over which one to pick. After ruling out the obvious (Hopslam? Hairy Eyeball? Ummm....no) we generally settle on a mid tier lager or ale. In the summer, we usually have a hefeweizen like Schell's or Sierra Nevada on hand. In winter, like the batch last night, the pick was Widmer's Brrr. For those who like beer bread, what do you use?
I once threw a shower for someone about 18 years ago when around Houston the only keg you could get of non mainstream beer was shiner bock, so I had a keg of it. The next day I was sitting there looking at about 2 gallons of leftover beer before I had to return the keg back so I poured it into pitchers and drank 1 gallon and made a shitload of beer bread with the other. A bock makes great beer and lends some complexity from the malt(also great to boil brats in). I think any beer that has a good malt profile will complement the bread, whereas anything hoppy isn't going to come across very well. Now that I know more about beer I think I am going to try and find a smoked Alt and make some bread from it. Good luck and let us know how it turns out
I made beer bread a while ago, just from one of those mix packages. I used a SN Vienna Lager for the beer, it turned out great. My sister used a Two Hearted once and said it was good, as well. I think it would be fun to grab a mix six pack and just experiment.
I (unfortunately) occasionally wind up with a bunch of Blue Moon, which actually makes pretty nice beer bread. Probably most wheat beers do. In the past, I also have specifically bought some of the Trader Joe's 'Trader Josef Dunkel' (or sth. like that), which also made good beer bread. Chopping / grinding up some herbs and tossing them in is a nice touch as well.
I make beer bread fairly often. Here's my advice; Mead bread makes great French toast. Stone Crime and Punishment both make a nice loaf with a bit of heat. Perfect for habanero Jack grilled cheese sandwich. I try to avoid super hoppy beer because the bitterness gets accentuated. I also don't like using big stouts because of the color factor. Plus big stouts really mask a lot of bread flavors. That said, I have heard that Surly Darkness makes insanely good banana bread, but I have not tried that personally. I also like using brown and amber ales, cheap lagers, hefeweizens, mildish scotch ales.
In my experience, these are good tips. In particular, hoppy beers are not good for cooking of almost any kind. The great hop flavours are lost, and the bitterness just takes over. I also now remember having used the TJ (Unibroue) Vintage Ale to make a great banana bread. But you have to really tweak whatever banana bread recipe you're using to make sure it doesn't come out too wet.
I'd make beer bread but I'd be stuck eating the entire loaf myself. I like the thought of a dark sweet beer such as a doppelbock.
Try new glarus fruit beers or any fruit beers also ciders. You can use sodas too if you like it even sweeter. A lot of dogfish head beers make great beer bread. Maybe get some surly coffee bender and try that. Just try to cast a wide net.
Most beer bread I'm familiar with is quick-breads that use the carbonation and acidity as part of the chemistry of the leavening. So I had something more like a doppelbock pumpkin, doppelbock zuchini bread, or a doppelbock chocolate (add cherry for a black forest bread) bread in mind rather than a yeast bread when I posted that. Using a beer glaze (imagine winter warmer glaze on your cinnamon rolls or some cinnamon bread), or working beer into a spread also has potential. That said, working a doppelbock into a pumpernickel sounds fantastic.
Also just to clarify are we talking about bread that is risen or the quick bread type of beer bread? For the quick bread to those who are curious and have never made it its easy as hell and delicious. 1 (12 fluid ounce) can or bottle beer 3 cups self-rising flour (you can buy this or make it. To make it its 1 cup flour, 1/2 tsp salt, 1 1/2 tsp baking powder. Combine and sift increase the amounts to make however much you need) 3 tablespoons white sugar Directions In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread. See super easy and you'll never have to go to the store to buy a mix again because everyone should have these ingredients at home all the time anyways.
I know this thread is a bit old, but I thought I would put my recipe here if anyone wants to try it. I use St. Bernardus Abt 12 (Blue). The last time I used Oskar Blues Ten Fidy...that was interesting but I like the Saint B better! 12 oz. beer room temp (or 11.2 Oz. Beer + 1 ounce water) 3 cups sifted self-rising flour (I never sift, I just spoon it from the sack) 1/4 to 1/2 cup sugar 1/4 cup melted butter (half a stick) Mix the flour and sugar well, pour the beer & butter in and mix with a silicone spoon and silicone bowl if you have them. You don't have to mix it forever; if you can't see the white flour anymore your done mixing 375 Degrees for 50-60 minutes in greased/buttered standard breadpan remove from oven and allow to cool for 5 to 15 minutes before removing from pan store airtight at room temp or fridge
My wife makes hers with a brown ale and I love it. She's always made it with Newcastle but made it with Burnside from Foundation for the game yesterday. The better beer makes a better bread
