One of the more interesting collaborations coming to a head this Philly Beer Week, is the group effort put forth by the like-minded local artisans at Dock Street Brewery and Metropolitan Bakery. The two teamed up to produce Man Full of Trouble Dock Street Porter Bread, a hearty, rustic rye that’s baked with beer. “Beer and bread are perfectly intimate partners,” Dock Street founder Rosemarie Certo told Grub Street. “We sometimes refer to beer as ‘liquid bread,’ because bakers and brewers use essentially the same ingredients.”
It’s this close connection that inspired the Dock Street staff to approach Metropolitan Bakery about a collaboration in the run-up to Beer Week, according to Certo. Dock Street ponied up a selection of its beers, which Metropolitan’s co-founder and head baker James Barretts experimented with to determine which was best for making bread. “He thought the chocolate and black malts and the flavors of our Man Full of Trouble porter would really go well in a rye bread,” Certo said. “We tasted the results and it was a wonderful, wonderful bread.”
Along with the bread, now available at Metropolitan Bakery’s locations and Dock Street’s brewery, the two company’s teamed up to produce Man Full of Trouble Dock Street Porter popcorn, an addition to the bakery’s snacks line-up. It features popcorn and nuts covered in a beer-infused caramel. Throughout the remainder of Beer Week, Dock Street’s brewpub will feature a grilled cheese sandwich special that uses the collaborative bread. Tonight, get a taste of Man Full Trouble Dock Street Porter bread, when brewer Ben Potts presents his Beer Tasting Seminar at the brewpub. The tasting tutorial will feature Dock Street beers paired with hors d’oeuvres made with the bread.