I don’t know about you, but one of my favorite types of bread, especially for breakfast, is banana bread. It just so happens that my favorite banana bread recipe is a lot like my favorite “normal” bread recipe, in that they both contain beer. I know, I know, you’re shocked, right?... Stop! That question was rhetorical. All joking aside if you like to brew and drink Hefeweizens, but you also enjoy warm and delicious banana bread… Say no more, as the kids say, “I got you, fam”.
Besides tasting freaking amazing, this recipe is in keeping with my usual theme of “waste not” or at least waste, “less”. Got the trub-y cloudy bits leftover from a wheat beer brew? No problem. Got smooshed, bruised bananas? They are beautiful just like you, let’s use them up! Honey and or maple syrup hiding in your cupboard? Not for long!
Don’t have any left-over Beer after bottling? That’s okay too! You can use a beer that is already bottled or even commercially produced beer, but what IS important, is that you use a beer specifically made with a “wheat style” yeast.
This plays a big role in the flavor of your finished banana bread. Unfiltered, bottle-conditioned wheat beers are especially great, because the little bit of activity from the yeast in the beer, will help give it a lovely texture… But this is not completely essential to use a beer that contains live yeast cells. It’s just extra nice if you can, just don’t let a lack of access to that, stop you from making
Oh Autumn, how we love the signals of your arrival. Changing leaves, cooler temperatures, aromas of cinnamon and spice dancing in the air. Those are just some of the lovely things about fall, but here at Mr. Beer, a couple of other things come to mind. The Fall season brings us the most beer-centric holiday that many of us celebrate all around the world, reaching far beyond its original cultural borders!
While enjoying all that fabulous beer, you’re probably going to get kind of hungry, j
Once you're all done with the brewing process and your beer has fermented and been bottled, you have this layer of sediment or Trub at the bottom of the fermenter.
Most people would just clean out their fermenter and think nothing of it. Did you know that you can make your own beer bread or trub bread from this?
It’s fairly simple and easy to do. Plus, it makes some awesome tasting bread. So now you can be a homebrewer and a baker!
To make this it requires you to do your Trub starter the night before.
Ingredients for Trub Starter:
½ cup Trub
¾ cup flour
1 Tablespoon Sugar
Mix all the ingredients together in a bowl, then cover with a kitchen towel and let it sit overnight. The mixture once mixed, will look like a liquid paste.
That is the start of the bread now let’s dive into the part of the actual bread making.
Ingredients for Bread:
2 cups flour
2 tablespoons Sugar
1 teaspoon salt
1 teaspoon dry bread yeast
1/3 to ½ cup of warm water
In a mixing bowl mix together 2 cups of flour, 2 tablespoons of sugar, 1 teaspoon of salt, and 1 teaspoon of dry bread yeast.
Once that is well mixed, make a well in the center and add in the Trub Starter and a little bit of water. Stir this mixture until it is all mixed well together. You may need to add a little bit of additional water during this time until the dough comes together. Not too wet, not too dry, you want it just right.
Be careful not to overwork.
Once it is all combined and forms a uniformed ball, place it in a buttered pan or bowl, cover with a damp kitchen town and let it rise until it dou
Crispy, tender Carnitas. Crunchy, battered fish dowsed in lime. Bold salsas in red, green, and gold. Cooling guacamole and sour cream to chill your scorched tongue. Let's talk about your Cinco de Mayo plans.