Seasonal Beers are Upon Us!
It is that time of the year where seasonal beers begin to pop up. For the next couple of months we will have pumpkin spiced everything shoved down our faces, and I myself will enjoy every moment of it. In the next few weeks, I plan on creating various pumpkin breads with various pumpkin ales. But for now I thought I would try a seasonal beer from AleSmith Brewing Company. Evil Dead Red Ale is a hoptastic ale with piney aromas and a nutty finish. I thought his would make a fine beer bread and, thinking about future cooking, would make a great breading. But first some fun facts about Evil Dead Red Ale before making the Dead Red Ale Bread:
ABV: 6.66% (I see what they did there)
Bitterness: 24 IBU
Orginal Gravity: 1.073
Improves With Age: No
Serving Temp: 45°-50°
Serving Glass: Pint
Like the ale, this bread also has a hoppy flavor and nutty aroma. I intentionally made the bread flatter so I can slice thin bread sticks to go with salads and soups. Remember, this is a seasonal beer so get your hands on it while you can and baking till your spooky heart’s content. AleSmith recommends drinking this ale while watching your favorite horror flick.
- Preheat the oven to 350 degrees fahrenheit.
- Whisk flour, baking powder, and salt in a bowl.
- Slowly pour in AleSmith Evil Dead Red Ale while stirring the dough. Mix very good. Do some kneading if necessary.
- Pour dough into a cast iron skillet. Sprinkle black sesame seeds on top of dough. Place in oven and cook for 50 minutes to 1 hour or until edges are golden brown. Let bread completely cool before slicing.