Fresh home-brewed beer cries out for a suitable culinary companion and sometimes the perfect match is a hot soft pretzel. Our favorite baker/brewer gives up the secrets long held by German bakers for making up a perfect brown, bread treat.
In this beer recipe, over 2 pounds of Philly pretzels are ripped into small pieces and added to the mash.
Check out the featured stories such as Notes From a Fruit Beer Fancier: Aesthetics, Practicalities, and Utter Trickery, From Grain to Grapes: Wine Making for Brewers, Brewing’s Sweetest Secret, German Soft Pretzels: A Twisted Alternative to Brewing, and AOB on the Road.
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