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! 
• Serve with honey butter. 
• 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.