In a large mixing bowl or stand mixer, whisk to combine flour, baking powder and salt.
Using the paddle attachment, blend in sugar, garlic, butter and beer until just combined.
Pour batter into prepared loaf pan, allowing room to compensate for rise. Bake 45 minutes or until toothpick in the center comes out clean.
Video
Notes
Substitutions
Sugar - Naturally sweeten this beer bread with 1/4 cup honey instead.
Beer - Guinness, IPA, Farmhouse Ale, Pale Ale, Brown Ale, Belgian. You can use lighter beers as well, but they'll offer less flavor.
Minced Garlic – You can use fresh minced garlic, but I use minced garlic purchased in the produce section of the grocery store for a shortcut.
Butter – I always use salted butter in all of my bread recipes, but if you don’t use salted butter, add a little salt.
Variations
Add Cheese - Aged cheeses tend to work well with honey. Add 1 cup of freshly shredded parmesan, gruyere or cheddar to make a sweet and savory cheesy beer bread.
Add Herbs - Fold 1 tablespoon dried rosemary, thyme or sage into the batter just before baking.
Add Salt - Just before serving, brush the loaf with warm honey butter and use a grinder to add thick flakes of sea salt.
Make into Beer Muffins - While I like to use a classic loaf pan, you can also make it in a muffin tin for individual portions! Just reduce baking time.
Tips
Mix it up directly in the loaf pan for easy cleanup!
If you're not a beer drinker, you can frequently find beers sold individually in your grocery store as well.
Brush honey butter on top for a beautiful glisten and added flavor.
Store
At Room Temperature - Covered in plastic wrap or in a ziplock bag up to 3 days.
Refrigerated - Covered in plastic wrap or in a ziplock up to 5 days. It will soften the crust and add to the beer flavor.
Freeze - Freeze covered in plastic wrap or foil and place in a freezer bag to prevent freezer odors from seeping in up to 3 months. Bring to room temperature before serving.