My first thought was hmmm...wonder how it would taste if I used it when I braise pork ribs. Pumpkin cider might just make things very interesting. So I bought a six pack. Sometime later I was cooking off some country-style pork ribs and added a bottle of this brew. Not so great. I tasted it before I used it and it wasn't at all unpleasant so I thought it would work great with the ribs but alas, while it wasn't spit out of your mouth horrible, it wasn't anywhere what I hoped for. (Of course I returned to the tried and true Shiner Bock after that.)
Now there are five bottles left. What to do. Yesterday I opened a bottle to see if the b man would drink it just as it is. Nope. But he said it wasn't bad it just wasn't 'his thing'. Out of the blue I said 'maybe it'll make an interesting beer bread'. An idea was born. I poured the contents of the bottle out into a glass to let it loose its fizz overnight. This morning a perused my big arse recipe binder and came across the Shiner Bock Beer Bread recipe from the local restaurant here in town (Saltgrass Steak House). It called for whole wheat flour of which I have none. I have about every other kind of flour but I rarely use whole wheat so there ya go. Using that recipe as a point of departure, I pulled out a bag of spelt flour and some raw bran and started in on a wayward experimental dough. Spelt, bran and a/p flour, along with yeast, salt, oil, honey and the bottle of pumpkin hard cider. All mixed and well kneaded, it's just now on for it's rise.
Gonna be very interesting to see how this oddball cider flavors this bread.