I've never had great luck with this bread recipe. However, it tastes great. It is beer, bacon, and onion bread. That's why it tastes good. However, this time around, following all the lessons I have learned in high altitude baking, I was able to get the bread to rise magnificently. Better yet, it has the texture of actual bread. We can make actual sandwiches out of it!
One thing I also did differently, other than not killing my yeast and avoiding over rising, was to use bread flour instead of all purpose flour. I dunno if this is the reason for my good success, but it certainly didn't hurt.
In completely unrelated news, this week we had a couple new people start at work. We've been slammed with a lot of work, so we've hired on a couple of folks. We hired on an intern who is working part time (Matt) and another person to do some HTML and CSS work (Kat). It's exciting to have new people at work, and exciting that they'll be taking care of some of the less interesting work that I and other people have done in the past. Welcome!