Пиво Complementary Dots : Backdoor Bread - House of Fermentology

Spring 2020 we brewed a beer with our friend Jim Williams owner/baker of Backdoor Bread in Charlotte. We asked Jim if he would bake a bread of his choice to complement a mixed culture beer fermented in oak. Jim chose to make a bread with 100% Thornhill Farm rye. Made in Northern European (Germany/Scandinavia) style. Long, sourdough fermentation. Baked dark for the maillard in the crust. When not added to a beer, best sliced thin, eaten with cheeses, cured meats or just some honey. The grist of the beer is Peterson Quality Pilsen, Triticale and Nitty Gritty raw wheat. Loaves of the rye were added during a long warm steep at the end of the process. Primary and secondary were achieved in Pinot Noir wine barrels. This is a two barrel blend that we finished with a touch of zested citrus.