If you know me in real life or have been reading this blog long enough, you probably know by now that I’m a bit of a beer snob. I like my craft beers, my Belgian beers and anything in between that is a little unique and very hoppy.
What can I say? My love for craft beer is connected to the reason why I met Braden.
So I’m pretty sure my beer snobbery had to do with the fact that I needed to make this bread a second time, with a different type of beer – one with hops and roasted malts.
For you see that first bread was made with some leftover “hipster favorite” beer in our fridge from friends that came for dinner. I figured lets have a little taste test, does the choice of beer really make a difference in the final quality of the bread?
Well, apparently if you have such a refined palate as myself (i.e picky) it does. All I could taste was that American style light lager. Bland, yet still somewhat sweet and malty. Clearly any recipe that states use whatever beer you have or a general style, go for what you like and the best.
So I regrouped for not only your sake but my own. A new beer, this time a west coast IPA plus some aged Irish cheddar and we had a win. Delicious on it’s own but even better as an open faced corned beef sandwich with more of that Irish cheddar melted on top. If I had some sauerkraut at home it would have made one fine reuben.