Has anyone else tried reculturing the sediment at the bottom of a bottle of beer and using it in bread? Note that this won't work with industrial swill. It has to be a microbrewed beer with live yeast in it (bottle conditioned). If it has yeasty-tasting sediment at the bottom of the bottle, that's a good clue that it will work. I tried it with a bottle of one of my favorites, Doggie Claws from the Portland micro Hair of the Dog Brewing. This bottle is a 2002 vintage, so that yeast had been sleeping (and drinking fine beer) in there for five years before I disturbed it. I drank the beer first of course. Then mixed the sediment with water and flour, like recharging a sourdough starter. It roused a bit but didn't get real bubbly. I refreshed it again. And I mixed it into my dough along with the usual amount of sourdough starter (see my modified sourdough version of NYT-style no-knead bread elsewhere on this site). So I didn't trust the beer yeast to leaven the bread. But lemme tell ya, that dough rose so nicely, and the bread rose some more in the oven (cold start in cast iron, again see my other post for details). And browned and cracked so perfectly. It is just one of the most beautiful breads I've ever seen. Someone please explain to me how to post a digital pic on this site and I'll show it to you. Now, we all know that weather, flour (I used 2/3 Gold Medal Best for Bread unbleached, 1/6 whole wheat, the other 1/6 rye with a little barley flour to make the beer yeast happy), other factors, some mysterious, make one loaf better than another. But still y'all might want to experiment with beer-bottle-cultured yeast and let me know how it turns out. Cheers! bluesbread