Tonight, due to necessity (A.K.A. my resistance to the idea of either leaving the house or making an actual meal) and also creativity (A.K.A. my resistance to tidying my room, yes the truthful words of a 30-something procrastidrinker)…. I came up with this delightful pairing.
Champagne and strawberries is a bit of a cliché, but I am not here to deliver your stock standard.
#10 BEER BREAD, STRAWBERRY JAM + GARAGE PROJECT’S CHAMPAGNE PILSNER
I have tried making beer bread before, using a standard beer, but this time I decided to splash out on some quality ingredients. I’m telling you, it’s worth it!!! The smell of this beer bread cooking was fairly saliva inducing.
Maybe this in inadvertently inspired by Garage Project’s Beervana offering of Fairy Bread to match their 5th Birthday themed beers. This is kind of the adult version. I’m hoping they would approve.
I chose a pretty fancy sounding beer (Hops on Pointe was brewed for the Royal NZ Ballet) and initially I had an idea to pair it with something equally high brow. However, when searching the shelves for an appropriate beer to make a beer bread, this one seemed to fit. German malts, Nelson Sauvin hops, and Champagne yeast. A pale gold lager with a crisp, clean palate, rich tropical fruit aromas and tight champagne bubbles.
Hops on Pointe teases the traditional boundaries between high and low culture. I imagine drinking this with good friends and the resulting scene being like something from Absolutely Fabulous.
Ingredients:
- 330ml can of Hops on Pointe Champagne Pilsner
- 2 and 3/4 cups of self raising flour
- 3 tsp white sugar
- friends (optional)
- 2 Tbsp coconut oil (or butter)
- more Hops on Pointe Champagne Pilsner
- strawberry jam and coconut butter (or whipped cream) to serve
Method:
- Make sure your beer is at room temperature for the beer bread, or heat it up it slightly.
- Preheat the oven to 180C.
- Mix the first 3 ingredients in a bowl. Lightly grease a loaf tin with some coconut oil or butter, pour the bread batter in (it will be quite a wet dough) drizzle with a little more coconut oil or butter and bake for 50 mins.
- Slice and serve while warm, with either coconut butter (I’m going for some vegan and dairy free options here, don’t judge me) or cream, and strawberry jam.
- Match with Champagne Pilsner, and follow with red wine or anything else you desire.
❤
