I'll drink to that: Beer barm bread with spent grains
Ahhh, beer making. I don't partake of this sport, but my step-mom, Patty, does, with a passion. And I have to say her IPA will put rivals to shame. But here's the thing. She's been brewing this beer for a few years, and even grows the hops in the backyard. I have long wanted to make a bread with the "wort" (that is, the pre-fermented beer) and the "spent grains" (the malted barley soaked in hot water that, with hops, makes the wort). This is the ultimate beer bread and the method goes back to England and Scotland, and probably much earlier historically, considering barley beer and bread built the pyramids.
British baker Dan Lepard explains that the mildly antiseptic qualities of hops prevent the barm leaven from turning sour. This might seem odd, given that hops are bitter, but in a small dose of leaven they actually sweeten the bread.
For the rest of the post on this wonderful bread, see my post on ChewsWise.com.