Sit back, grab a pint, and raise a glass to the feast of St. Florian, patron of brewers!
Though most famous as the patron of firefighters, this saint is also a friend to all who brew our favourite liquid wheat.
Born in modern-day Austria, he was a commander in the Roman army who regularly led fire brigades, hence his heavenly firefighting duties. He was also a secret Christian, and when word reached Rome that he wasn’t persecuting fellow Christians as required (and he did not repent), he was sentenced to death.
He is said to have told the Romans attempting to burn him at the pyre, “If you do, I will climb to heaven on the flames.”
Whether that would have happened, we’ll never know, because the Romans were scared and chose to execute him by drowning instead. Certainly, though, his life and death are testaments to his faith in God’s unceasing power, and a reminder that our persecutors are often those who are most afraid.
But back to beer. St. Florian is said to have once extinguished a fire with just one pitcher of water set aside for the next day’s brew – cementing his place as the patron saint of brewers.
Next time you’re in a beermergency, or the pitcher runs dry, ask for St. Florian’s help. It can’t hurt!
To honour his name, we’re bringing you a winning combination: pizza and beer. Well, pizza dough made with beer, but no one’s going to say anything if you sneak a cold one while making this recipe.
Ingredients:
- 1 cup beer, warmed slightly *
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 3/4 cups white flour
- 1 1/4 teaspoon yeast
Directions:
- In a large bowl or stand mixer bowl, combine beer ** and sugar. Let sit for a few minutes and then sprinkle yeast over top. Let sit until the yeast is frothy. Add the olive oil and combine well.
- In another bowl, combine the salt and flour and mix gently to distribute the salt. Add one cup of flour mixture and combine well. Gradually add the rest of the flour until you have a thick and slightly sticky dough. Place the ball of dough into a greased bowl and let rise until doubled in size.
- Roll out the dough on a lightly floured surface and place in the pizza pan or other dish of your choice.
- Top each pizza with sauce, meat and or vegetables, and cheese. Bake at 425 degrees for 15 - 25 minutes or until done. Pizza is done when the edges of the crust are golden and cheese is bubbly.
Notes:
* Cold beer won’t activate the yeast, so put the beer in the microwave for about 30 seconds, until slightly warm to the touch.
** What kind of beer? We suggest something neutral, like a pale ale or American ale, or the flavour will be too intense. Really not a fan of beer, or can’t have it? Substitute one cup of water and proceed with recipe as directed.
