Baking with Beer

Parmesan-Gouda Fantails | Baking with Beer
Photography by Matt Armendariz | Recipe Development and Food Styling by Marian Cooper Cairns

KÖLSCH:
Light, dry, and crisp with malty flavors and delicate hops; a milder all-day drinking beer ideal for bread baking. It complements the yeast and cheese perfectly in our fantails.

We like: Rogue Honey Kolsch, Saint Arnold Fancy Lawnmower, Ballast Point California Kölsch

What to make: The nutty flavor of Gouda pairs well with the pilsner and yeast in these Parmesan-Gouda Fantails, but you can easily swap Muenster, Edam, or Monterey Jack cheeses in place of the Gouda, if desired.

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