{"id":53171,"date":"2024-01-06T09:31:56","date_gmt":"2024-01-06T13:31:56","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=53171"},"modified":"2026-11-07T11:42:36","modified_gmt":"2026-11-07T15:42:36","slug":"beer-pizza-dough-spent-grain-recipe","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/beer-pizza-dough-spent-grain-recipe\/","title":{"rendered":"Pizza Dough Recipe with Craft Beer and Brewer&#8217;s Spent Grain"},"content":{"rendered":"<div id=\"thebe-4158421196\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>Nothing beats <strong>making pizza at home<\/strong>, with fresh dough in exactly the size and thickness you like, but what if you have no yeast in the house?<\/p>\n<figure id=\"attachment_18122\" aria-describedby=\"caption-attachment-18122\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18122 size-full\" title=\"Pizza dough\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/01\/Masa-de-pizza.jpg\" alt=\"Pizza dough\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/01\/Masa-de-pizza.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/01\/Masa-de-pizza-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/01\/Masa-de-pizza-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-18122\" class=\"wp-caption-text\">Pizza dough<\/figcaption><\/figure>\n<p>For that situation <strong>here is an alternative<\/strong>, a homemade pizza dough made with craft beer, plus a recipe for a par-baked pizza base made with brewer&#8217;s spent grain.<\/p><div id=\"thebe-1224201483\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<div id=\"thebe-1143093\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>How Do You Make Pizza Dough with Craft Beer?<\/h2>\n<p>More than an emergency plan for when there is no baker&#8217;s yeast, this is a simple dough with no water or added yeast that <strong>opens up plenty of possibilities<\/strong> thanks to the huge range of <a href=\"https:\/\/www.thebeertimes.com\/en\/beer-types-origin-and-styles\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">beer styles<\/a> out there.<\/p>\n<p>This recipe uses no baker&#8217;s yeast. The beer adds flavor and a little carbon dioxide, and an unfiltered, unpasteurized craft beer also carries some live yeast, <strong>although not enough to make the dough rise<\/strong> like a traditional dough. The result is a thin, crispy crust.<\/p>\n<h2 class=\"heading\">Nutrition Information<\/h2>\n<div class=\"item_row\"><strong>Category:<\/strong> Doughs<\/div>\n<div class=\"item_row\"><strong>Cuisine:<\/strong> International<\/div>\n<div class=\"item_row\"><strong>Calories:<\/strong> 300<\/div>\n<div class=\"item_row\"><strong>Prep time:<\/strong> 120 minutes<\/div>\n<div class=\"item_row\"><strong>Cook time:<\/strong> 30 minutes<\/div>\n<div class=\"item_row\"><strong>Servings:<\/strong> 4<\/div>\n<h2>1. Craft Beer Pizza Dough Recipe<\/h2>\n<h3>Ingredients<\/h3>\n<ul>\n<li>500 g (about 4 cups) all-purpose flour<\/li>\n<li>50 ml (about 3\u00bd tablespoons) olive oil<\/li>\n<li>250 ml (about 1 cup) craft beer<\/li>\n<li>1 teaspoon salt<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>In a bowl, mix the 500 g of flour with the teaspoon of salt until evenly combined.<\/li>\n<li>Make a well in the center of the mixture and add the olive oil and the craft beer (the flavor will vary depending on the beer style you use).<\/li>\n<li>Mix well until there are no lumps and let the dough rest at room temperature for 2 hours, covered with a kitchen towel. Keep an eye on it, because although its volume will not increase much, its texture will change and it will become smoother and easier to shape.<\/li>\n<li>Grease a baking sheet with a thin layer of oil or line it with parchment paper.<\/li>\n<li>Turn the oven on to its highest setting and preheat for at least 15 minutes.<\/li>\n<li>Divide the dough into three equal pieces and carefully stretch them on the baking sheet until thin. Top as you like with tomato sauce, cheese, chorizo, chicken, anchovies or whatever you enjoy most.<\/li>\n<li>Set the oven to 200 \u00b0C (392 \u00b0F) and bake the pizza for up to 30 minutes, watching it closely so it does not burn.<\/li>\n<li>When the crust starts to turn golden, check that it is done by inserting a fork or a knife, which should come out dry.<\/li>\n<li>Serve and enjoy!<\/li>\n<\/ol>\n<h2>2. Spent Grain Pizza Base Recipe<\/h2>\n<p>Barley malt spent grain, also called brewer&#8217;s spent grain, <strong>is a by-product of the brewing industry<\/strong> left over from milling and mashing the cereal grain, usually malted barley. It can be used to make doughs and is commonly used as feed for farm animals.<\/p>\n<p>It is a wet by-product <strong>whose dry matter content<\/strong> ranges between 20 and 25% and is rich in protein and fiber.<\/p>\n<p>Brewing usually yields up to <strong>2 kg of spent grain for every 10 liters<\/strong> of beer, which makes it a widely available product for which new uses are constantly being sought.<\/p>\n<p>That is why we bring you <strong>a delicious and innovative<\/strong> recipe for a par-baked pizza base made with flour and brewer&#8217;s spent grain.<\/p><div id=\"thebe-1727371140\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<h3>Ingredients<\/h3>\n<ul>\n<li>1 kg (2.2 lb) all-purpose flour<\/li>\n<li>500 g (1.1 lb) brewer&#8217;s spent grain<\/li>\n<li>500 ml (about 2 cups) water<\/li>\n<li>100 ml (about 7 tablespoons) neutral oil<\/li>\n<li>40 g fresh yeast<\/li>\n<li>10 g fine salt<\/li>\n<li>1 tablespoon sugar<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>Dissolve the yeast in the water and add the tablespoon of sugar.<\/li>\n<li>Put all the flour in a large bowl and mix it with the salt. Make a well in the center with a wooden spoon and add the spent grain and the water, yeast and sugar mixture.<\/li>\n<li>Mix from the center outward and knead gently. When the mixture is more or less even, add the oil, mix a little more and turn it out onto the counter.<\/li>\n<li>Knead for 10 minutes to fully incorporate the spent grain and get a smooth dough that does not stick to your hands. Let it rest covered with plastic wrap for about 45 minutes, or until doubled in size.<\/li>\n<li>Divide into 5 balls of 420 grams and roll them out with a rolling pin or dough sheeter to about 1 centimeter (\u215c inch) thick.<\/li>\n<li>Brush the surface with tomato sauce and bake in a hot oven at 200 \u00b0C (392 \u00b0F) until the base is firm and barely golden.<\/li>\n<\/ol>\n<div id=\"thebe-1296180352\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>Brewer&#8217;s Yeast vs. Baker&#8217;s Yeast<\/h2>\n<p>The purpose of baker&#8217;s yeast in dough is <strong>to increase volume through the CO<sub>2<\/sub><\/strong> the yeast produces as it ferments sugars, basically the same work brewer&#8217;s yeast does on cereal sugars, which in beer also produces ethanol.<\/p>\n<p>In fact, <strong>baker&#8217;s yeast and brewer&#8217;s yeast are the same species<\/strong>, Saccharomyces cerevisiae, but they are strains selected for different jobs. Baking strains produce CO<sub>2<\/sub> quickly to raise the dough, while brewing strains were selected for their flavor profile and alcohol tolerance. Sourdough, on the other hand, really is a colony of wild yeasts and lactic acid bacteria.<\/p>\n<p>If you love cooking, <strong>when you make doughs with beer you will notice<\/strong> how the flavor changes with the style you choose, from a mild lager to a roasty stout.<\/p>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>1. Can you make pizza dough without yeast?<\/h3>\n<p>Yes. The first recipe uses only flour, olive oil, salt and craft beer. The beer adds flavor and a little gas, but the dough rises very little, so the crust comes out thin and crispy.<\/p>\n<h3>2. Which beer should I use for pizza dough?<\/h3>\n<p>Any style works, and each one changes the flavor. A lager gives a mild result, while a stout or an amber ale adds roasty or caramel notes.<\/p>\n<h3>3. How long does beer pizza dough rest?<\/h3>\n<p>About 2 hours at room temperature, covered with a kitchen towel. It does not double in size, but it becomes smoother and easier to stretch.<\/p>\n<h3>4. What is brewer&#8217;s spent grain?<\/h3>\n<p>It is the malted grain left over after mashing. It contains between 20 and 25% dry matter, rich in protein and fiber, and can be used in doughs like this pizza base.<\/p>\n<h3>5. How many pizza bases does the spent grain recipe make?<\/h3>\n<p>It makes 5 balls of about 420 grams, which are rolled out to about 1 centimeter thick.<br \/>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"1. Can you make pizza dough without yeast?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. The first recipe uses only flour, olive oil, salt and craft beer. The beer adds flavor and a little gas, but the dough rises very little, so the crust comes out thin and crispy.\"}},{\"@type\":\"Question\",\"name\":\"2. Which beer should I use for pizza dough?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Any style works, and each one changes the flavor. A lager gives a mild result, while a stout or an amber ale adds roasty or caramel notes.\"}},{\"@type\":\"Question\",\"name\":\"3. How long does beer pizza dough rest?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"About 2 hours at room temperature, covered with a kitchen towel. It does not double in size, but it becomes smoother and easier to stretch.\"}},{\"@type\":\"Question\",\"name\":\"4. What is brewer's spent grain?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is the malted grain left over after mashing. It contains between 20 and 25% dry matter, rich in protein and fiber, and can be used in doughs like this pizza base.\"}},{\"@type\":\"Question\",\"name\":\"5. How many pizza bases does the spent grain recipe make?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It makes 5 balls of about 420 grams, which are rolled out to about 1 centimeter thick.\"}}]}<\/script><\/p>\n<div id=\"thebe-3406059855\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recommended<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/spent-grain-bread-recipe\/\" target=\"_blank\" rel=\"noopener\">How to Make Spent Grain Bread: A Sustainable, Delicious Recipe for 6<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/beer-cookies-recipe\/\" target=\"_blank\" rel=\"noopener\">Delicious Beer Cookies: An Easy Recipe That Stays Fresh<\/a><\/li>\n<\/ul>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Pizza Dough Recipe with Craft Beer and Brewer's Spent Grain\",\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/01\/Masa-de-pizza.jpg\",\"width\":600,\"height\":315},\"author\":{\"@type\":\"Person\",\"name\":\"Carlos Uhart M.\"},\"description\":\"A no-yeast homemade pizza dough made with craft beer and a par-baked pizza base made with brewer's spent grain, with ingredients and step-by-step instructions.\",\"prepTime\":\"PT2H\",\"cookTime\":\"PT30M\",\"totalTime\":\"PT2H30M\",\"recipeYield\":\"4 servings\",\"recipeIngredient\":[\"500 g (about 4 cups) all-purpose flour\",\"50 ml (about 3\u00bd tablespoons) olive oil\",\"250 ml (about 1 cup) craft beer\",\"1 teaspoon salt\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"Step 1\",\"text\":\"In a bowl, mix the 500 g of flour with the teaspoon of salt until evenly combined.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 2\",\"text\":\"Make a well in the center of the mixture and add the olive oil and the craft beer (the flavor will vary depending on the beer style you use).\"},{\"@type\":\"HowToStep\",\"name\":\"Step 3\",\"text\":\"Mix well until there are no lumps and let the dough rest at room temperature for 2 hours, covered with a kitchen towel. Keep an eye on it, because although its volume will not increase much, its texture will change and it will become smoother and easier to shape.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 4\",\"text\":\"Grease a baking sheet with a thin layer of oil or line it with parchment paper.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 5\",\"text\":\"Turn the oven on to its highest setting and preheat for at least 15 minutes.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 6\",\"text\":\"Divide the dough into three equal pieces and carefully stretch them on the baking sheet until thin. Top as you like with tomato sauce, cheese, chorizo, chicken, anchovies or whatever you enjoy most.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 7\",\"text\":\"Set the oven to 200 \u00b0C (392 \u00b0F) and bake the pizza for up to 30 minutes, watching it closely so it does not burn.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 8\",\"text\":\"When the crust starts to turn golden, check that it is done by inserting a fork or a knife, which should come out dry.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 9\",\"text\":\"Serve and enjoy!\"}]}<\/script><\/p>\n<div id=\"thebe-4267423757\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>A no-yeast homemade pizza dough made with craft beer and a par-baked pizza base made with brewer&#8217;s spent grain, with ingredients and step-by-step instructions.<\/p>\n","protected":false},"author":1,"featured_media":18122,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21155],"tags":[21181,22768,21180,22702],"class_list":["post-53171","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes","tag-cooking-with-beer","tag-pizza-en","tag-recipes","tag-spent-grain"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=53171"}],"version-history":[{"count":1,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53171\/revisions"}],"predecessor-version":[{"id":53172,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53171\/revisions\/53172"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/18122"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=53171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=53171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=53171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}