Hops are a bit much (other herbs found in beer like Heather can be nice), but malted barley is a great addition to bread. I generally use it for alpha/beta amalayse, but there are styles that use extract. Bagels as an example use barley.
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True, barley is used in significant amounts only in recipes of northern European origin. It can also be useful for augmenting stubborn sourdough starters, thanks to its drunkard relationship with yeasts.
ETA: Dāoh! @japhroaig beat me to it.
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Yeah, Iāve probably had bread with barley in it. Hopsā¦ most definitely a nonstandard bread ingredient. Then again, the most popular beers barely have any hops.
Most breads available where I am (in Quebec) are French and/or Mediterranean in inspiration, which would explain why I donāt often see barley breads. But I havenāt been looking for them, either.
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Bread buddy high five!
@Espresso cause Iām a masochist Iāve made bread with hops. You can probably imagine why it never caught on.
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Are you a homebrewer as well as a baker? I imagine people who do both must have to cope with frequent temptation to try ingredients intended for one in the other.
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I love olives in all forms ā as a kid they were a special treat brought out on holidays, and I still love black and green olives ā but hot green olives are just weird. Not a fan of them on pizza. They should be briney and enjoyed cool or room temp.
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Why yes, I am an enthusiast when it comes to the art of fermentation. Keeps me (in and) out of trouble.
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I had a dream three nights ago where my local grocery store had started selling this new heirloom grain from which the infamous, Chicago-born MƤlort was made. (Note: MƤlort is actually not made from an obscure grain but rather neutral ethanol macerated with bitterants including (I assumeāIāve never had it myself) quinine, angostura bark, and grains of Hell).
My friends and I tried just a few steel-cut bits of it and one second into chewing it, felt so ill from its bitterness and noxious ammonia-like odor that we spat it out right there and then. And the store was selling this stuff in two- and five-pound sacks. We couldnāt imagine who the hell would buy it.
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I often worry that the political left is actively breeding an aversion to resilience that will doom it.
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Keeping in mind the huge variety of different wines made around the world, from thousands of different grape varieties, using numerous different techniques and processes, white tends to be better and more interesting than red.
And: the famous, very expensive red wines of Bordeaux, can be excellent but are overrated. Donāt pass up the opportunity to try themā¦ if somebody else is buying.
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I could really, really, really use a significant quantity of Malort today.
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Same people buying 1000 year old eggs. Someone whos got some friends coming round and wants a laugh.
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This is the unpopular opinion thread, mister.
And I agree with @Espresso on this one. 
Red is only good for cooking.
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Unpopular opinions, remember?
There are, however, just as many crappy whites as there are crappy reds, and I will definitely take a good red over a crappy white any day.
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Iām with you on that. Wine? Love it. Hard liquor? OK, itās interesting. Beer? No thanks.
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I wouldnāt go that far, but de gustibus and all thatā¦
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Related to @nimelennar 's post: itās good to be outside in a storm.
When the edge of my rain hood is snapping like a lifeboat tarp in a gale, things are just getting good. I love it. The feeling is vitality.
Ā
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Wine?
The extra expense to buy wine in a bottle or with a label isnāt worth it.
There are plenty of nice wines in cardboard boxes or sold as cleanskins around so thereās just no need to spend $30 on a bottle.
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