beer bread recipe

drop yer beer ::::


I drop the entire six pack of Snapshot beer on the concrete. The bottles fizz and spew froth, each emitting a sad, flat hiss. My front stoop now smells like a fraternity house,  I think. And I have wasted beer. Good beer.

I reason with myself. Considering the situation, I decide that when one has six half-opened, half-fizzed bottles of good beer, the beer must be consumed. I proudly drink a bottle before lunch. And another afterwards. And have a half bottle at dinner. And make some bread.

This beer bread, malty and sweet, caught my eye months ago, when the weather was too hot to bake and my time too tangled in work and moving across the country. I’ve thought about making it with a heavy porter, a sour lambic, even an IPA. Eat had discovered draft Snapshot when we went out for artisan pizza one night (the kids were served “glitter pizza”). It was so good that when he couldn’t remember the name of the beer, he called the restaurant later that night to ask what it was. And so became my quest to find it bottled.

I was not excited enough to drink three bottles in one day, but considering the circumstances, it was the frugal choice. And the bread: hints if maltiness, a little hoppy, and sweet. The honey butter ties the flavors together, and I like salted butter just as well.

You do not need an excuse to make this bread, but if you need one, “accidentally” dropping your six-pack of Allagash or Fat Tire is a fine one indeed.

Mildly adapted from Cookie Monster Cooking.


One year ago: giant ginger cookies

Two years ago: homemade sugar cubes

Three years ago: green tomato salsa and soetkoekies

You may also like my yeasted bacon beer bread.


beer bread recipe
Recipe type: bread
Prep time: 
Cook time: 
Total time: 
  • 2 cups all-purpose flour
  • 1 cup bread flour
  • 1 tablespoon white or brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons honey or maple syrup (if vegan)
  • 1 bottle (12 ounce) of a great beer
  • 4 tablespoons unsalted butter, melted and cooled
  1. Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan with butter and line with parchment. Set aside.
  2. In a large bowl, whisk together flours, sugar, baking powder, and salt. Add in the honey (or maple syrup) and beer and mix until just combined. Spread the batter evenly in the prepared pan. Evenly pour the melted butter over the top of the batter.
  3. Transfer the pan to the oven and place a baking sheet on the lower rack to catch any butter that may drip from the loaf pan.
  4. Bake for 50 to 60 minutes, until a toothpick inserted in the middle comes out clean and the top is golden brown.
  5. Cool to warm. Slice and serve with salted butter or honey butter. Day-old bread toasts well.


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