Beer

Yes for sure.  I've made many breads with beer and  ale and you will taste it in the bread depending on how strong a beer you use.  I highly recommend it.

Sometimes it will add just an extra boost of wheat flavor to enhance the flavor profile.

Give it a try.  You can use it for 50% of the water  and work your way up until you feel comfortable using it for 100%.

Ian

I had almost a case of leftover beer from a party 2 YEARS AGO stuck away in the basement. My beerdrinking family members told me it was no good anymore so I used it in my "French" bread. It was quite delicious-adding a slightly fruity,beery subtle note to the loaf. This was not a premium beer to start.

I recently had a piece of beer bread made by a local bakery/café that has a beer brewed just for the purpose of making the bread-it was some form of a stout, I was told. WOW! It was a really wonderful beer flavor and that is from someone who does not generally like beer! (me). It hit all the right notes for a fermented flavor without the hoppy flavor. Delicious!

So go for it and see what happens

but sometimes an ale can make the bread taste bitter - not all the time.  We brew a lot of ales in Phoenix because of the very high temperatures so they are always around.  I've never had this problem with lagers, stouts, porters, ice or light beers.  Beer might have been the first additive to flour to make bread ...even before salt which was very expensive and....maybe just after water.  i'm guessing beer was the original liquid and the yeast source in ancient breads.   Many Egyptians were paid in bread and beer long ago.  I have used beer up to 11% alcohol without any problems in bread.

I say the darker the bread, the darker the beer both in the bread and on the table with it.  i

and vice versa. You might start with something mild, like Rolling Rock.