My bread that is. To recap, a standard white loaf recipe of 500g strong bread flour, 3 tablespoons olive oil, half a teaspoon of salt, 7g fast acting yeast and 275ml of Sharp's Chalky's Bite.
Method: Measure flour, add salt and yeast and mix. Make a well and add olive oil. Mix in a large bowl, add beer ensuring all the sediment goes in too. Mix well with a spoon, then turn out onto floured surface and knead minimally. Shape into a ball and let rise on baking parchment for a couple of hours.
When twice original size, turn out onto floured surface, punch it down and knead gently for about 30 seconds. Shape into a ball and place in a lightly floured glass bowl and cover with oiled cling film. Place somewhere warm. When twice size again, bake in a pre-heated oven at bread temperature (usually maximum or around 220 -230C)for 35 minutes. Spray with a fine mist of water from time to time to create a good crust. When loaf sounds hollow to a tap on the bottom, it is ready.
Cool for at least an hour on a rack.
So, does it taste of beer? It tastes quite malty, slightly herbal and am I imagining a faint whiff of hops? I must try this with another kind of beer to see if that makes a difference, but boy does it taste great and as I have used this recipe before with water instead of beer, I can say without a doubt, the beer version is better. The crust is superb, as is the crumb and texture. I'm going to have some with pastrami I think, but no beer. Today is an alcohol free day.
I reckon though it would go well with any wheat beer.
A bit of a CV. Tandleman is a veteran beer lover, local CAMRA Chairman and activist, beer writer, beer reviewer and pursuer of all things good in beer. He lives in the North West of England and London. Despite his CAMRA membership, he does not limit himself to cask conditioned beer, though he believes that cask conditioning, when done correctly and appropriately, brings a quality to beer that is hard to equal by any other kind of presentation. He is a strong supporter of Northern methods of beer dispense and avidly detests poorly presented beer and dislikes pasteurisation. He regularly visits Germany, has conducted corporate British and German beer tastings for CAMRA at the Great British Beer Festival where he has worked for years on Biere Sans Frontieres and was Deputy Organiser at CAMRA's very successful National Winter Ales Festival in 2009, 2010, 2011 and 2012 and at the Manchester Beer and Cider Festival from 2013 to date. He admires good brewers wherever they are and has travelled extensively in pursuit of good beer to drink. He also judges beer at both the International Beer Challenge and the World Beer Awards.
This blog mentions specifics; pubs and beer, good and bad. The opinions will be forthright, but you can always disagree, just don't be offended. Comments from those mentioned are particularly welcome and a right of reply is hereby offered.
Read my information and links and then decide for yourself. You don't have to be Sherlock Holmes.
If you wish to email me you can do so by using this address: tandleman[at]yahoo.co.uk
These are the life blood of any blog. Please feel free to comment. I do not practice censorship if you stick to the point, but personal insults are frowned upon and may result in deletion. Anonymous entries may have the piss taken out of them or be deleted.
Beer samples are welcome, but I cannot guarantee a good review. You, the brewer, on the other hand can.
I do not currently accept adverts on this site, but if you feel so inclined, make me an offer. If you wish me to wear your brewery stuff, great. XXL please
The contents of this blog represent the personal views of the author only. They do not represent CAMRA policy in any way whatsoever.
The contents of this site and individual articles may not be reproduced in whole without the express permission of the author and will require an appropriate credit. Extracts may be reproduced with a credit to the author.