Bread and beer are in many ways similar in fermentation. Check this out; Saccharomyces cerevisiaes. And I have heard beer referred to as "liquid bread." Looking to combine the two, I had asked Wolfgang Süpke if had a formula for a dark beer bread from a commercial German bakery. Recently, I checked on his site, and there it was; a bread with beer and shinken, a cured ham in fact. So I bought a bottle of beer, a doppelbock made from wheat, then followed Wolfgang's formula, minus the ham and type of beer.
Minus the ham, this bread is deep and rich in beer and good yeasty flavors. Besides, why not add something on it like ham, or even accompany it with some flavorful dish, like my recent bratwurst braised in what else? Bier!