I am a newbie. So please shoot me if this topic has been brought up before, or is frowned upon. But does anyone else use beer instead of water in their dough recipes? I do it quite a bit, and I find that it can really add interesting flavor to some dough recipes.
To be safe, I have stuck to pale lagers because of the low hopping rate and low alcohol. I would love to experiment with some stronger beers, but what alcohol percentage would be high enough to kill the yeast? Would hoppier beers make the crust too bitter?