Last week's experiment with Doppelbock came out so well that I decided to graduate to Porter, which my friend's website (http://www.lightningbrewery.com/) describes as having, "intensely rich malt aromas with strong notes of chocolate and coffee," the result of his using 9 different malts and a generous portion of hops. This is beer that you can almost chew.

After 25 years of hobby brewing, a friend of mine decided to open an artisan brewery, where he focuses on European-style, reinheitsgebot-compliant beers -- generally in the 8.5% alcohol range. I love his stuff, and we've spent hours discussing the finer points of yeast, grain, enzymes and the idiosyncrasies of lacto- and acetobacillus. 

Has anyone else tried reculturing the sediment at the bottom of a bottle of beer and using it in bread?

I'm planning to do a bit of baking this weekend and i've been meaning to make some beer bread. The ithaca bakery sells a delicious sourdough jalapeno and cheddar loaf made with becks. I was wondering if anyone had any recipes for yeasted beer bread or the typical baker percentage of beer you'd use for something like this. Any help would be greatly appreciated.