When creating my first w00tstout beer bread, my one qualm with the beer was its price. A $13 beer in 2014 seemed outrageous to me. Now in 2016, it is common place. The Bruery’s Tart of Darkness, which happens to be my current favorite sour beer, sells for $18 on average. But it is fine. This is the craft lifestyle we live now. I have succumbed to this craft culture. As a person who is insanely ignorant of the wine world, I like to think I treat beer as that of wine. Certain celebrations may call for “high end” beers as certain celebrations call for “high end” wines. Sometimes you have to break out that tart.
Keeping it dry
Barrel-aged beer is an understatement with w00stout. These barrels must ooze of bourbon as the flavor will instantly remind you of the southern favorite. Rather than doing the same recipe as before, I decided to make a few alterations. First, I removed the coffee. It makes no sense in this dish, unless you can find a coffee with intense pecan flavors. Next, add three to four less fluid ounces of w00tstout. This will make it slightly dryer. However, our next step is to replace the chocolate chips with chocolate chunks. Moist chocolatey goodness to offset the dryer bread.
This bread was indeed dryer but offset by the gooey chocolate chunks. So gooey that it required a copious amount of wet wipes to clean up after my dirty ass. However, the bread did not rise to my desired outcome. For future w00tstouts, I plan to integrate more pecan flavors into the bread. When it comes to barrel-age beers, I should keep it to the basic of ingredients and remove the chocolate altogether. Even without the chocolate, i”m sure this bread would keep its dark color.
- Preheat the oven to 35º fahrenheit
- Sift flour, baking powder, salt, and cocoa powder into a bowl. Add the the chocolate chunks.
- Slowly pour w00tstout into the dry ingredients while mixing. Continue mixing until the dough becomes lumpy
- Pour dough into a loaf pan and bake for 1 hour. Remove and let cool for 30 minutes.