Aloha Beer Bread
After experiencing the best of what eastern Europe has to offer, it is no surprise that an enormous leap must be made in ingredients. A man can only handle bottom-fermented lagers for so long before he craves the dark, thick and creamy (grow up).
When the parental units decided to make a trip the land of Aloha, it was a must that they bring back the local brew. In Lahaina, Hawaii, next to the sugar cane train, Maui Brewing Company has been making craft beer since 2005 and, like most breweries, are committed to making the best brew for their community.
Although they partake in the seasonal brews, Maui Brewing Company has only four beers year-round: Bikini Blonde Lager, Big Swell IPA, CoCoNut Porter, and Mana Wheat. Today we will playing with CoCoNut Porter and adding complimentary flavors to bring out the best of this beer’s flavors.
Prepare your mouth for a punch in the face by chocolate and coffee flavors because that is what your are going to get the moment you take a bite. The coconut flavor was a little more subtle, but delicious nonetheless.
I recommend pairing a slice of Maui Chocolate Coconut Beer Bread with a scoop of mango or pineapple ice cream and a cup of fresh Kona coffee.
If you make this recipe, please let me know how it goes or what you would do different.
- Preheat oven to 350° Fahrenheit. Add flour, baking soda, sugar, salt, Kona coffee beans, and cocoa powder into a mixing bowl. Make sure all dry ingredients are evenly distributed.
- Brew a cup of Kona coffee. Take a couple of sips because that stuff is delicious, then pour ¼ cup of coffee and the CoCoNut Porter into a bowl. Add coconut shavings. Mix well.
- Pour coffee / beer mixture into the dry ingredients. Stir well. Slowly sprinkle in chocolate chips.
- Pour dough into a bread pan. Bake in the oven for 50 minutes to an hour. Let sit on cooling rack for 30 minutes (or not, I'm not your mother).