The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beer instead of water killed the yeast?

circusmort's picture

Beer instead of water killed the yeast?

I made burger buns (delicious) and decided to do more of the same, but adding Lazy Mutt beer instead of water. The result was a dough that lacked cohesion, and didn't rise an inch, so could the beer have killed the yeast or at least impaired its growth?

PaddyL's picture

I've used beer in bread many times and it's never killed the yeast.  You can even use Guinness in bread without any problems.

clazar123's picture

I have been using up old cans of beer in my weekly sandwich bread. The only thought I had was that the Lazy Mutt was not pasteurized but I see by the website it is.  Is there something in the unfiltered yeast part (enzymes) that survive and can cause issues? Beyond my  knowledge.

dabrownman's picture

maybe you were using a high alcohol brew but this is only 5% and shouldn;t be a problem.  We use beer all the time from low alcohol brews like the 4.1% Guinness, 5.9% ice beer, 7% porters, 8.2% Werewolf and others as high as 9% without any problem.  I try not to bake with ales since they can, more than occasionally, give the bread a horrible,if unique,  taste without any be warned :-)

Don't think it was the alcohol content.  I noticed that this is an unfiltered beer and maybe that is a problem?  But, if it is pasteurized that too shoiuldn't be a problem. 

Yeti's picture

It's highly unlikely that the beer was responsible; yeast in beer only starts to die off at around 18% abv. There are some chemicals that can be added to halt fermentation but it's uncommon for them to be used for beer

circusmort's picture

I'm going to give it another go and see what happens - though Im not keen on wasting what we have of that really nice beer I think it'll give the buns a nice touch.