My friend Joyce came over and we cooked. We made a MASSIVE batch of baked chicken strips to be frozen for future meals (Some days neither of us cares to cook) and made beer bread.
She hadn't gotten to try the chili beer bread I started this kick with and I've been curious as to how much difference a beer can make.
The decision - Chili beer bread remains the best! The Guiness was as good as ever (we've had it before and it is always a delight!) and the last two... well...
I absolutely adore the Blue Moon. The citrus flavor really comes through and it is pleasantly sweet. She doesn't care for citrus so was not as fond of it.
The Coors... to me the beer flavor was not as strong. To her it was VERY strong. When the husbands got their mitts on the bread, it was likewise split. Her husband agreed with me, mine agreed with her. But we all agreed that it was a very neutral flavor that would lend itself well to the inclusion of spices and herbs.
My husband insists that the absolute best one yet is Shiner Bock. I did not make a loaf of that today but it has a lovely flavor and is VERY sweet.
For your own wonderful beer bread:
3 cups self-rising flour
1/2 cup sugar
1 12 oz. bottle/can beer
Mix until no longer dry, bake at 350 for 55 minutes. In the last 3 minutes, brush with melted butter.
So far this recipe is 100% fool-proof and wonderful!