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Monday, March 28, 2011

New Belgium Brewing Beer Blast

New Belgium Brewing was kind enough to provide several of us bloggers from Foodbuzz a stipend to purchase some of their beer and create a new recipe.  I was particularly excited because their Fat Tire is one of our favorite beers.  Time for some creative thinking.  What can we make with beer?  Oh, yeah, lots of things!

I made a list of potential dishes.  Researched proportions for a few of them.  Made a grocery list.  And, off to the grocery we went.  Were we in luck or what?  New Belgium has a twelve pack called Spring Folly.  It has three each of it's Fat Tire Amber Ale, Ranger India Pale Ale, Mighty Arrow Pale Ale and 1554 Enlightened Black Ale.

My first project was beer bread.  I started in on the internet.  What are the typical proportions?  Turns out all of the recipes called for 3 cups of self-rising flour and 12 ounces of beer.  The amount of sugar, though, ranged from three tablespoons to a half cup.  Hmmm.  Next question, which beer makes the best bread?  My beer bread recipe ideas range from grilled cheese to bread salad to french toast.  So, I decided to do a taste test and make three loaves of beer bread.  We were forced to do a taste test of the beer so I could decide the amount of sugar in each loaf. 

I know, tough job but somebody's got to do it!  I kept track of what was in which bowl as I went:

First was plain bread with Fat Tire.  I used a full 1/2 cup of sugar in this one.

Next was cheddar scallion, one with Mighty Arrow and one with Ranger.  I used 1/4 cup of sugar in these.  The Ranger is much more hoppy than the Mighty Arrow.  There wasn't any method to my madness when I chose the metal bread pan for the loaf made with the Ranger.  I just needed to be able to identify which loaf was which.

When you add the beer to the flour and sugar, it'll bubble like crazy.  Just dig in and mix it all up and you'll be fine. 

Out of the oven came the loaves.  The house smelled incredible and I had a tough time sitting at the computer working while the scent of the bread wafted into the family room.  But, they needed to cool just a bit before it cut them.  Ah, it was finally time.  We each had a slice for breakfast.  And, wanted another one!  But, we were well behaved and didn't make piggies of ourselves :-)

This is SO easy!!  And, it is very good.  I'm so looking forward to trying this bread out in several recipes this week.

Beer Bread

3 c self rising flour
12 oz beer
1/4-1/2 c sugar
1/2 c grated cheddar and 2 chopped scallions (optional)

Preheat your oven to 375.  Put the flour and sugar in a bowl.  Add the cheddar and scallions if you're making a savory bread. 

Pour in the beer. 

Mix until the ingredients are combined.  The dough will be very sticky.  Pour the dough into a well greased bread pan.  Bake for 55 minutes.  Turn out of the bread pan to cool. 


Lizzy said...

Oh, these look so good, Kate. Beer bread reminds me of when my girlfriends and I tried to make it in college...we didn't know the flour needed to be self quite a flop!

Kate said...

Kind of like the time I proofed the yeast in HOT water and totally killed it... Making bread for my in-laws eons ago :-)

cajunlicious said...

Love beer bread and anything beer battered. Found your blog through a mutual blogger. Looking forward to seeing more.

Check out my blog @

Jason Phelps said...

So jealous right now. That mixed pack is just the kind of thing I would love to get my hands on!

Beer bread is a great expression of beer. I even used my spent grains from my home brewing in bread to give it more charcater and fiber.


Jeff Rasmussen said...

I love the finished product picture!! I just want to dive straight in!

The Mom Chef said...

Wow, that does look fantastic. All those beers sound wonderful and I don't know how you managed to save any for cooking! Good, cold beer is hard to resist. :)

Jason Phelps said...

The things we do for science! I love the experimentation. And you are right, somebody has to do it.


Leo Delperdang said...

I've been using Fat Tire in beer bread for over a year using 1/4 cup of sugar and occasionally add some melted butter to the dough. It is always hard to not eat the whole loaf.........