Beer Bread Recipe
This loaf rises from baking powder, not from the beer's carbonation, so it's forgiving of beer that has gone flat or sat a few weeks past its printed date. The malt sugars and yeasty character that remain even in tired beer still come through clearly once the loaf bakes, giving the crumb a slightly sweet, bready depth that plain water or milk can't match.
- Prep
- 15 min
- Cook
- 48 min
- Total
- 63 min
- Servings
- 10
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 12 fl oz beer, any lager, ale, or stout
- 4 tablespoons unsalted butter, melted
Nutrition per serving
- Calories
- 207
- Protein
- 4g
- Carbs
- 34g
- Fat
- 5g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper for easy removal.
- 2In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3Pour in the beer and stir with a rubber spatula just until the dry ingredients are moistened; the batter will be thick and a little lumpy, which is normal.
- 4Scrape the batter into the prepared pan and smooth the top with the back of the spatula.
- 5Drizzle the melted butter evenly over the top of the batter; it will pool along the edges as it bakes, which is what forms the crackly, golden crust.
- 6Bake for 45-50 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean.
- 7Cool in the pan for 10 minutes, then turn the loaf out onto a wire rack and cool at least 20 minutes before slicing.
Tips & variations
- This is one of the best uses for beer that's gone flat or is sitting near the end of its shelf life, since the rise comes from baking powder, not carbonation.
- Stouts and porters make a darker, more malt-forward loaf; pale ales or light lagers make a milder, slightly sweeter one.
- Stir in 1 cup shredded sharp cheddar or 2 tablespoons chopped fresh herbs along with the beer for a savory version.
- Once a bottle is opened, keep any leftover beer meant for baking in the fridge; cold storage slows the oxidation that causes stale, cardboard-like flavors.
Storage & reheating
Store the cooled loaf wrapped in plastic or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap the whole loaf or individual slices tightly and freeze for up to 3 months. Refresh slices in a 300°F (150°C) oven for 5-8 minutes or in a toaster.
Tips from the Tulo kitchen
- Letting the beer come closer to room temperature before mixing, rather than pouring it in ice-cold, helps it blend into the thick batter more evenly.
- Cool the loaf most of the way before slicing; it's still setting internally after baking, and cutting too early can tear the crumb.
FAQ
Does beer actually expire?
Beer doesn't spoil dangerously the way meat or dairy does, but it does degrade over time from oxidation and light exposure. Unopened beer stored cold generally keeps decent flavor for 6-9 months past its printed date, after which it tastes flatter, sweeter, or papery rather than becoming unsafe.
Can this recipe use beer that's flat or past its date?
Yes, that's exactly where it's useful. Since baking powder does the lifting instead of the beer's carbonation, flat or slightly stale beer bakes into a fine loaf, though beer that smells sour, skunky, or moldy will carry that flavor into the bread and should be poured out instead.
How can you tell if beer has gone bad?
Look for a skunky or sulfur-like smell (from light exposure), a papery or wet-cardboard taste (from oxidation), or a musty smell if it's been open too long. These are flavor problems, not safety issues, but they will show up in anything you bake with it.
Does the type of beer change how the bread tastes?
Yes. Pale lagers and wheat beers give a mild, slightly sweet loaf, while stouts, porters, and brown ales add a deeper, toasty, almost coffee-like flavor and a noticeably darker crumb.
How long does opened beer stay good enough to cook with?
Opened beer kept in the fridge stays reasonably good for cooking for about 1-2 days before it turns notably flat and stale-tasting. For this bread, even beer a few days past that point usually still works, since baking mutes some of the staleness.