I'm going to try your recipe for dark rye bread as I have that flour. I like the flavor, aroma, and character of this bread so much that I use primarily to brew with. Based on a traditional Bavarian Dark Alt style of beer, the bread adds flavors and aromas not gotten from a simple boil, or even a decoction mash. I brewed this beer originally with Widmer Bros. at their Rose Center facility in 2007. All the hop heads said it was too malty, while all the malt heads said is was too hoppy, so I think it turned out just the way I intended it to: perfectly well balanced, with flavors of coffee, chocolate, toffee, and roasted hazelnuts (although no hazelnuts were injured in the brewing of this beer). With a medium to full body, the beer had a nice long lingering finish on the pallet not unlike the bread from which it was made. It won several awards and became an instant success, despite costing more than what an average beer sells for in Portland!

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