Recipe: High-Altitude Stout Gingerbread from Edible Bozeman Fall 2020

“Dark beers are fantastic baking partners. I used them in my danish rye sourdough and in gingerbread, where their roasted, malty flavors are welcome additions. This cake forms a candy-like crisp crust which I like to preserve by storing it on a plate, loosely covered, rather than air-tight.”