BAKE WITH BEER
A look at the different styles of brew we bake with
INDIA PALE ALE: There are many different styles of IPA out there, from American style to English style, but all IPAs boast a hoppy, herbaceous aftertaste. With its bitter intensity, it helps boost the flavor of salty, umami-rich baked goods, like our IPA Pretzel Bread. The spicy, hoppy IPA also works well in warmly spiced cakes, like carrot cake, and can help cut through decadent chocolate desserts, like brownies.
IRISH DRY STOUT: Stout beer is one of the most common beers to bake with. Strong and slightly bitter, stout is a natural complement to chocolate, much like coffee is. This made it a natural fit for our Chocolate-Stout Coffee Loaf Cake. You can also use stout as a tasty counterpoint in baked goods that have rich caramel notes, like blondies or sticky toffee pudding.
BELGIAN-STYLE WITBIER: Witbier (white beer) hails from Belgium and the Netherlands and is known for its strong notes of citrus and coriander. Different kinds of witbiers can help highlight different kinds of citrus, from grapefruit to the blood orange in our Cranberry-Blood Orange Beer Scones. Consider adding witbier to your other favorite citrus baked goods, like lemon poppyseed muffins or scones.
A lighter spinoff of the pilsner, American-style pale lagers are a
