baking with beer yeast

Martin Lersch at Khymos.org has a cool post on using hefeweizen yeast for bread-baking. It's inspiring me to get back to baking, now that fall is approaching. Martin found that beer yeast didn't change the flavor of the bread in any appreciable way. I think I'll try substituting some fermented beer for the liquid ratios in my next loaf -- I'm thinking rye bread made with our rye pale ale.

crawl before you walk

My friend Lou (not Barlow, see infra) and I are doing a little beer-focused bar crawl through Philly tomorrow. I may or may not send twitter updates. Keep an eye on the widget to your right. (Prediction: like this blog, updates will start off strong and then become sleepy.)

If all goes according to plan, we will find ourselves at Johnny Brenda's in time to enjoy the last of their Pils Picnic before heading upstairs for Wye Oak (below, covering the Kinks) and Lou Barlow.

Wye Oak covers The Kinks