Post-Turkey Day Triple-Smoked Gouda Beer Bread!

I’ve mentioned my attempts at Alton Brown’s Cheddar Dill Beer Bread before. Decided to whip up a couple of loaves for my friends’ Post Turkey Day Bash again. However for my second loaf I experimented a little and came up with a something new.

Ladies and Gentlemen, I give you the Triple-Smoked Gouda Beer Bread. Basically the same format as the Cheddar Dill Beer Bread with three changes.

First, instead of a Pale Ale I used a Smoked Roggenbier. Any smoked beer will do but this is what I was able to get my hands on. Second I substituted a Smoked Gouda for the sharp cheddar. This added a warm and creamy depth to the bread. And last, instead of the dill weed, I just added a few drops of liquid smoke just to kick that smokey flavor up a notch.

I was really impressed by how this came out. That smokey undertone was present but not overpowering and when you toast this up and just add a little butter, it’s makes for a great breakfast. It’s also the perfect compliment to a hearty meal like a soup or a chili.

Have a favorite beer-bread recipe? Leave a message in the comments section!

And remember… beer is freedom… and the food abides…