Beer Bread Recipe + Video

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This Beer Bread Recipe uses just four ingredients to create an incredible flavor and fluffy texture. Learn how to make the most tender loaf, plus tips for choosing the best beer for beer bread. Perfect for a snack or as a tasty side to your meal! 

titled: 4 Ingredient Beer Bread Best Ever


Beer Bread Recipe

This is a really easy quick bread to make because you only need one bowl to mix all the ingredients!

Plus, there’s no proofing or waiting for the bread to rise before baking!

And if you’re a beer drinker, you should already have all the ingredients you need to make this homemade beer bread recipe. No special trips to the store!

Minimal ingredient recipes are some of my favorites, from my 2-ingredient pizza dough to this 3-ingredient no bake cheesecake.

Who says cooking has to be complicated?!

Recipe Video

To see us make this beer bread self rising flour recipe from start to finish, watch the video in this post!

mixing beer bread dough in clear bowl with spoon

Ingredient Notes and Substitutions

  • Self-rising Flour – This has baking powder and salt mixed in, saving you a few extra ingredients!

    It’s also typically made with a lower-protein flour which leads to a fluffier loaf.
  • Granulated Sugar – You can substitute honey if you’d like, but reduce the amount to 2 tablespoons.
  • Beer – Make sure this is at room temperature before starting this recipe for beer bread.

    I like to use dark ale, but I’ve used Blue Moon before with amazing results. Find more tips on choosing the best beer for beer bread in the FAQ section below.
  • Salted Butter – Use a little bit to grease the pan, then melt the rest to drizzle over the batter.

    Not only does it add a little extra flavor, but it helps the top of the loaf brown!

    If using unsalted butter, add ¼ teaspoon of salt to the flour and sugar mixture.
beer bread batter in loaf pan next to empty bowl with spatula

Tips and Tricks When Making This Recipe for Beer Bread

  • Sift the dry ingredients first.

I’ll usually just whisk the flour and sugar together, but sifting will really guarantee that the ingredients are evenly distributed and that there are no lumps in the batter!

Once well blended, make a well in the center for the beer — this just means gently pushing the mixture to the sides. Leave a layer on the bottom of the bowl, though!

  • Mix batter gently by hand.

This is not the time for an electric mixer! All you need is a spoon or spatula to gently mix the liquid into the dry ingredients.

Overmixing will always lead to a dense, tough loaf. Plus, you want to keep as much carbonation as possible to get a good rise.

  • If you have a beer sensitivity, there are easy non-alcoholic substitutes.

Simply replace the beer with any carbonated drink such as non-alcoholic beer, lemon-lime soda, or ginger ale.

Because of the extra sugar in sodas, your loaf will brown a bit more and may not rise as high — but it’s barely noticeable.

beer bread baked in metal loaf pan

Flavor Variations

Keep in mind that certain mix-ins may increase the bake time of this beer bread recipe. Here are some things you can try:

  • Cheese: Add up to 1 ½ cups of freshly shredded cheese.
  • Jalapeños: Use chopped jarred or fresh peppers alone or with the cheese.
  • Bacon: Mix in ½ cup of cooked crumbled bacon — also good with cheese!
  • Spice Blends: Use about 1 tablespoon of Italian or Mexican seasoning.
  • Fresh Herbs: Try thyme, rosemary, or any of your favorites — up to 1 tablespoon.
  • Minced Garlic: A clove or two goes a long way for flavor

Prep Ahead

  • Bring beer to room temperature
  • Preheat oven to 350°F
  • Grease loaf pan
  • Melt butter

Kitchen Tools You Will Need

  • 9×5 Bread Pan – Keep in mind that glass and dark bread pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these.
  • Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
  • Wire Rack – Great for cooling all kinds of baked goods.
  • Bread Knife – I’ve been using this one for a decade, and it works great for slicing tomatoes too!
sliced loaf of beer bread on cutting board

Serving Suggestions

Whether as a snack or a side, there’s nothing better than a slice of beer bread slathered in homemade butter!

This easy beer bread recipe is a favorite with soups and chilis, but you can even use it to make French toast or sandwiches.

Easy Beer Bread Recipe FAQ

What is the best beer for beer bread?

Any beer will work, but each lends its own flavor and aroma to the loaf. I find it best to avoid anything too hoppy — IPAs or strong stouts — as those tend to make the bread taste bitter.

Keep in mind that you don’t need to spend a lot of money on fancy brews. Any subtle flavors you might taste while drinking are going to be baked out in the bread.

Light Beers: These lend a milder flavor, lighter loaf, and more of an airy texture.
Dark Beers: Brown ale, lagers, and porters tend to give the best flavor and result in a darker loaf.
Seasonal Brews: Always a fun way to try new flavors! Pumpkin ale and even hard cider will work.

Can I substitute all-purpose flour for self-rising flour?

Yes, but you’ll need to add a few ingredients first. The standard rule for making a self-rising flour substitute is 1 ½ teaspoons of baking soda and ¼ teaspoon of salt for every 1 cup of all-purpose flour.

When I’ve used a substitute for this beer bread self rising flour recipe, I measure out the same amount of all-purpose flour, then whisk in 1 tablespoon of baking soda and ¾ teaspoon of salt.

How do you know when quick bread is done?

The bread is done when the top is browned and a toothpick inserted into the middle comes out clean. A few moist crumbs are fine, but if the toothpick has any wet batter, the loaf needs more time in the oven.

Also, beer bread should make a hollow thumping sound when you tap on the loaf.

Transfer the loaf pan to a wire rack to cool for about 5 minutes. Then, remove the bread from the pan and finish cooling on the rack until you are ready to serve.

Storing and Freezing Beer Bread

Once cool, transfer whole loaves to a sealed plastic bag or airtight container. Store at room temperature for a few days or up to a week in the refrigerator.

You can also freeze leftovers for later! Slice and place a piece of parchment paper between each slice to store the whole loaf. Or, wrap individual slices in plastic wrap. This way, you can thaw just what you need.

Keep it all in a freezer-safe plastic bag for up to 6 months and thaw at room temperature before eating.

close up: butter smeared onto slice of homemade beer bread

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beer bread slices on wooden cutting board

slices of homemade beer bread

Beer Bread Recipe + Video

Donna Elick
This Beer Bread Recipe uses just four ingredients and has an incredible flavor. Make it today for a snack or as a tasty side to your meal!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Bread
Cuisine American
Method Oven
Servings 10


  • 3 cups self-rising flour , You can use all-purpose flour, see below
  • 3 tablespoons granulated sugar
  • 12 ounce bottle of beer
  • 3 tablespoons salted butter, melted


  • Preheat the oven to 350°F. Prepare a 9″x5″ bread pan by greasing with 1 tablespoon butter. Set aside.
  • In a large bowl, combine flour and sugar with a whisk. Make a well in the center.
  • Add full beer into the well. Stir the mixture with a spoon until combined.
  • Pour mixture into the prepared bread pan. Drizzle with the remaining butter. Bake for 40-50 minutes, or until browned on top and loaf thumps when you tap the top or a toothpick comes out clean.
  • Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool completely on the wire rack. The bread will cut best when it is not hot.
  • Enjoy!


Donna’s Notes

  1. You can substitute all-purpose flour in this beer bread recipe with a few adjustments. If you plan to use all-purpose flour, you’ll need to use 3 cups of all-purpose flour and add 1 tablespoon of baking soda and 3/4 teaspoon salt.
  2. If you are using unsalted butter, just add 1/4 teaspoon salt to the flour and sugar.
  3. If you are sensitive to beer you can substitute non-alcoholic beer, lemon-lime soda, or ginger ale. I HIGHLY recommend using the beer though. It gives it an incredible flavor that you will miss out on using the substitutions.
  4. Store loaves in a sealed plastic bag or airtight container. It should stay fresh for a few days at room temperature.
  5. You can also freeze it for later. For best results, slice it first, then place a piece of parchment paper between each slice. This way, you can thaw just what you need. Keep it all in a freezer-safe plastic bag for up to 6 months.


Serving: 1 slice | Calories: 194cal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 29mg | Sugar: 4g | Fiber: 1g | Calcium: 8mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled image (and shown): best ever beer bread

Originally published April 2020, updated and republished March 2024

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  1. If using all purpose flour, do I just add to 1 cup of the flour, and leave the other 2 cups as all purpose?

    1. I plan to use lemon lime soda, but I also have Canada dry cranberry ginger ale. Might try it with that.

  2. I’ve made this recipe (with the modified flour, as I only had all purpose flour) twice in the past 3 weeks. Both times it was amazing. I used Spotted Cow beer (only in Wisconsin) the first time and Brown Ale in the loaf I made yesterday. I like the Brown Ale beer bread the best but both were a hit in our home.

  3. 5 stars
    This was such a good bread. You can use anything carbonated but the beer gives a good flavor profile to the bread.

  4. I love this recipe. It’s my go to for beer bread. Thank you for sharing. I’m making it again today. Also, thank you for the tip on all purpose flour, as that is what I currently have on hand. I’ve used the tip before and the bread turns out perfectly.

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