In the wonderful book "Bröd" by Jan Hedh, I found a nice recipe - beer bread. Recipe called for Guinness but recommended any good beer - I used my pale ale. It's a regular mixed grain (Rye and wheat) bread, with 50% beer instead of water, and a topping of rye and beer.
The loaves with topping, arranged in a particular pattern due to space restrictions, waiting to leaven.
Fresh out of the oven!
Mm... Fresh beer bread. I think a darker beer would have made it much better, but it's still really good. Gotta try this again once my stout's finished.
Now I've got the last two in the oven, and it's time to let some air into it!
I've also got some sour dough which is just about finished, going to use that tomorrow!