The Combination of Skill, Good Taste, and Curiosity is auspicious. Martin Philip is a fine baker at the King Arthur Flour Bakery, and he has all these attributes. One day he asked about developing a bread using beer. Together we began an exploration that lasted several weeks, during which we baked numerous incarnations of the bread until at last we felt it was the best it could be. We varied the different proportions of flours and the total percentage of pre-fermented flour; we experimented with different types of pre-ferments to see which would give the bread the flavor we wanted (ultimately we settled on using both a rye sourdough and a liquid levain, which in combination with the other ingredients yielded a wonderful round depth of flavor). We adjusted the ratio of beer to water, and worked with different beer styles, ultimately settling on a hearty dark ale. Finally, we tested the results based on overnight fermentation compared to a direct process, concluding that we preferred the slightly milder flavor of the bread when it was baked the day it was mixed. As bakers, we have the fortunate opportunity to be ever and always engaged in the evolution of our trade. One need not look further than to Martin’s initiative in the development of the Beer Bread to verify that statement.