Search the site:

Browse by category:

This article's comments feed.

Beer and Pizza

Oct 6, 12:38 PM · from the mouth of Tyler

This weekend I attempted to bake another no-knead bread, as popularized by the New York Times a couple of years ago. (I think Jimmy and I were posting about it at the time right here on Goofy Guys.) Only this time, I found an altered recipe for the same style of bread on a podcast from Cook’s Illustrated (a.k.a. America’s Test Kitchen). Here’s a link to the podcast. Basically, they determined that the loaf created by the NYT method was good, but lacked flavor and the texture was sometimes hard to get right. After lots of testing, (70 loaves!!) they worked out a recipe that used a little bit of vinegar to reproduce the tangy flavor of a real artisan loaf, as well as a little beer to add a more complex yeast flavor. Sounds good to me!

Well, I made the dough, and let it rise for the required amount of time, but determined it wasn’t quite rising as nicely as I would have liked. I think I used the wrong kind of yeast, plus the yeast may have been a bit old and tired. So at the last second, I switched gears and made pizza with it instead. It was GREAT!! The crust was different from my usual standard… it was a little crispier on the outside, but the inside was moist and chewy. And the flavor had much more complexity and depth than usual! I can only assume that the bread this dough was supposed to make would have been fantastic too.

Beer and Pizza. Beer WITH Pizza. Beer IN Pizza. It makes sense.

And while I’m on the subject, I’m happy to report that I brewed my newest batch yesterday, a Pumpkin Ale! It’s a nice deep amber color and is innoculated with an Irish Ale yeast. It’s got maltodextrin in the recipe (corn sugar), so presumably it’ll have a nice malty sweetness, but was also hopped generously with whole-leaf hops. And the interesting thing: NO PUMPKIN! Yeah, I was a little surprised too, but apparently for the homebrewer, adding actual pumpkin is more trouble than it’s worth. It makes a mess, has a tendency to rot during fermentation (eeeew), and gives off relatively little flavor. But the maltiness of the recipe and the pumpkin pie spices give it the sweet flavor of pumpkin pie. I guess it’s more of a Winter Warmer, if you want to be technical about it. Either way, I bet it’ll be good. And I’d love to have you all over sometime this fall/winter to enjoy it. We can also sample my Hoegaarden (which should be ready to drink in a couple of weeks) and my Hazelnut Java stout (which is EXCELLENT now!). Also, towards the end of the month, I’ll be brewing a hard cider. I got the yeast yesterday, so now I just need to get the cider!

Yay!

 

Comment [3]

  1. Iak responds with:

    Sweeeeet.


    · Oct 6, 06:45 PM
  2. Ty responds with:

    Unrelated, but Jess found this and forwarded it to me. When Andy and Lisa get married, THIS will be their wedding cake.


    · Oct 7, 07:25 PM
  3. andy responds with:

    Dammit I’m behind in posting. Nice cake idea!

    So when do we get to come over and try this beer+pizza experiment? I want!


    · Oct 8, 08:10 PM
Name
E-mail
http://
Message
  Textile Help
 
 

More Goofiness.