Strong Drink!

In the course of reading numerous books about baking I have come across reference to making bread using Beer, intrigued by this I thought I would give it a go. So a quick trip round a local supermarket on Saturday ended up with me rolling towards the checkout with several well selected bottles clanking noisily in my trolley.
As I was going to substitute beer for the water content I thought wholemeal flour would suit the loaf better but not wanting it to be too dense I settled for a 50/50 split between white and wholemeal. the books I read recommended heating the beer up so as to remove the alcohol and as all the beer was not required the rest had to be drunk or thrown away. Hmm can you guess what happened to it? I can. The dough was a little hard to work but once it had been kneaded it was fine, the bread rose beautifully the first time round and the final result once it had risen again was really good, baked in the oven as I would a white loaf. The result was an excellent loaf and once left to cool down a taste test ensued. there would have been a picture but the bread got eaten within 30 minutes a testement to how good it was.