The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

beer - flat or not

metropical's picture
metropical

beer - flat or not

for those of you that have used beer as an ingredient (I'm thinking porter for a miche experiment), do you leave the beer out for a day to "flatten" it a bit or ..........?

Dave's picture
Dave

and no I don't flatten it. I do bring it up to room temperature before opening and mixing.

Cheers!

nmygarden's picture
nmygarden

I add it at room temp and freshly opened. Having it foam up and release a cloud of aroma is half the fun!

Let us know how it goes,

Cathy

Mini Oven's picture
Mini Oven

left from the party yesterday, is also a good way not to waste it.   The same with stronger spirits.  :)  :)  

metropical's picture
metropical

great, I've always added flattened overnight to my multigrain, but I'll try it fresh and room tempish, so I can enjoy a bit as well.  tee hee hee

dabrownman's picture
dabrownman

The beer foams up and s dun to mi in it is worth to put it in cold.  Since I autolyse for a couple of hours for most breads, the beer comes up to room temperature over that time anyways - so no worries.about the cold and by then it is pretty flat too:-)

Arjon's picture
Arjon

cold or warm, flat or not. My sample size is small, less than 10 loaves, but I haven't noticed any difference that I can attribute to these factors.