About beer for sourdough (with lyrical digressions).

Dear Colleagues! This information is intended for those who use beer as a bread additive. Since I myself am also a brewer, I could not help but share information with colleagues in the baking business.
Beer is added to bread, firstly to give a certain flavor to the bread, and secondly to use beer fungi as a fermentation starter.
As for the taste, I have big doubts here, but as they say, "there are no comrades for taste and color." But, as for starter cultures, the use of beer is very possible.
Most people have little idea of ​​what the brewing process is today and make the same mistakes. Without hammering your head with complex technological processes I will try to explain it on my fingers.
Beer is a hoppy drink made from malt and brewer's yeast. Malt is dried and crushed barley sprouts. It used to take 21 days to brew beer from sprouting barley to bottling the finished product. The last time I was at such a brewery, about 30 years ago, was built under Catherine in the city of Melekes (now Dimitrovgrad).
Brewer's yeast differs from baker's yeast in that it is a surface fermentation yeast. That is, for fermentation of beer, vats are used, the height of which is approximately 1 meter and a surface area of ​​about 10 square meters. meters.
Today, as a result of progress, the brewing process has become easier. Already no one associates with grain, and all breweries use malt wort (as in kvass) of various packaging, which is purchased abroad. The main suppliers of wort to the European market are Finns and Irish. They also supply brewer's yeast.
Now about the beer itself. I responsibly declare that 90% of our domestic or licensed beer is not beer, but carbonated urine with a malt flavor.
"Why" - You ask? The fact is that it is not enough to make beer, it still needs to be preserved. The longer the shelf life of beer, the greater the guarantee that this batch will be sold. Accordingly, more profit. Beer is a perishable product not subject to long-term storage if temperature conditions are violated. And in our stores they are definitely not! If I, for example, make beer on an industrial scale (all breweries do the same). I take ready-made beer and pasteurize it at a temperature of about 60%. As a result, the malt contained in the beer does not decompose, but the yeast bacteria die completely. After that I artificially carbonate the beer and pack it in cans or bottles. The result is a long-term carbonated urine from beer. This is a dead beer and cannot be used to make bread. It is not suitable for fermentation (unless you intend to use it for making bread in the same way as mineral water), it can only be used to add flavor. Well, I've already written about taste.
And further. Beer is very light sensitive. At certain light frequencies, the breakdown of trace elements contained in beer occurs. Therefore, real beer must be stored either in metal cans or in glass (plastic) containers! brown, but certainly not green, no matter how dark the glass is.
Beer is a living organism and is beer only as long as it lives. I didn't say that. But it was noticed very accurately. Real beer is unfiltered beer with brewer's yeast sediment, which protects the beer from souring and natural carbonation.In addition to the fact that this beer is very useful for the flora of the stomach and intestines, it also contains the same beer fungi that cause good fermentation for bread. You can't buy it in regular stores. True, now, for advertising purposes, many manufacturers began to write unfiltered on labels, but this is a lie. Real unfiltered beer has sediment! Shake the bottle before use. The color of the beer is slightly hazy. The price of real unfiltered beer ranges from 150-250 rubles. for 0.33-0.7 liters. In our stores, metal cans disappear because you do not trust anyone, you have to control everything visually. The most amazing thing is that the sediment ensures the preservation of beer for up to 3 years !!! (of course, under certain temperature conditions) This is fantastic! The literature provides such examples. I myself have not tasted beer that was 3 years old, but I had to taste one year old beer. At the New Year's Eve meeting at the Brewers' Club, we sampled a beer that was brewed by one of our members a year ago (it was awarded with a special prize). The taste was excellent.

Now, another misconception about dark beer. Again, without going into complexity. Dark beer refers to beers mainly produced in Ireland and England.
Now the time has come to tell a little about the varieties. In addition to the various divisions of beer by varieties and classes, it is also divided into regular beer and ale. What is the difference. They differ in the strength of fermentation. Weakened yeast is used in ales. Their task is to ensure constant quiet fermentation until all the beer is drunk. In Ireland it is prepared in special wooden barrels and it is taken straight from the barrel. (similar to making moonshine in our villages, when there is nothing to distill laziness and therefore they drink ordinary mash).
Finnish yeast is another matter. This tremor is quite active and the fermentation process is quite fast. We even sometimes, when we buy semi-finished products (wort + yeast) of English beers, we throw away this yeast and replace it with Finnish one. Otherwise, the required density will have to wait for a very long time. Now it's important. Dark beer belongs to ales (weak yeast)!
And even before the heap. Such a conversation has already started. Another misconception. If the label says five, six, seven, percent is not the strength of the beer. This is the alcohol content. The strength of beer ranges from 1.5 to 3 degrees. There are, however, strong varieties (as the bourgeoisie “strong” write), but they are all blended. At one time we sold strong beer "Amsterdam" 9 degrees. If anyone remembers, in such black iron cans. So it generally, as it was written in the press, contained some kind of narcotic tranquilizers.
Also, burnt sugar is sometimes added to dark beer, in addition to special malt, for color and taste.
Look like that's it. And so is the summary. If you want to bake real beer bread, we use only unfiltered beer. Dispose of the precipitate before adding.
And in conclusion. You can, of course, buy brewer's yeast separately (not to be confused with brewer's yeast sold in pharmacies! These are different things!).
They are sold in specialized stores. I shop at Teddy Bear. But I'll tell you right away. Brewer's yeast, although in appearance does not differ from its fellow nutritional yeast, is several times worse in terms of the "power" of fermentation. Even active Finnish.
Sincerely, Victor

My friends have a (household) brewery. But powder is still used for cooking. I wonder if you can really make real beer at home?