Earlier this year I borrowed a copy of Ruth Levy Beranbaum's The Bread Bible from the library and culled through it for recipes I wanted to try. Rather than buy every book I want, I'd rather borrow, try a few recipes, and then decide if it's something I need to add to our (ample) cookbook library. One of the early recipes I'd settled on was a beer bread. I'm a big fan of pumpernickel bread and while this recipe didn't have some of those familiar pumpernickel ingredients, I thought it might be a good weekday-night substitute. The trick was in finding a flavorful enough beer to use.