Mike Dalrymple Beer Bread

Beer Bread

When I was going to college in Boulder, one of my favorite treats was the beer bread at the Walnut Brewery. I don’t make it back to Boulder very often so I like to make the bread here in San Francisco using our very own Anchor Steam Beer. The following is a slightly modified version of the original.

This recipe really brings out the beer flavor so make sure you use a beer that you enjoy the flavor of. I’ve found that really hoppy beers and stouts tend to make the bread a little bitter. I also recommend a sharp cheddar; it makes the cheese flavor stand out. It never hurts to experiment.



  1. Spray the inside of a loaf pan with cooking spray. Preheat your oven to 350 degrees and set the rack in the middle position.
  2. Using scissors, cut the stems of the green onions into 1/8 to 1/4 inch slices. Do not use the white part of the onion.
  3. In a large bowl mix all but 1 tablespoon of cheese with green onions, sugar and salt.
  4. In a separate bowl mix flower and baking powder together.
  5. Add beer to the cheese mixture.
  6. Combine the flour mixture with the cheese and beer.
  7. Transfer the dough to the loaf pan and sprinkle the remaining cheddar cheese on top.
  8. Bake for 10 minutes then rotate and bake for 40 to 45 minutes longer. Bread is done when a toothpick inserted in the loaf comes back with crumbs but no raw dough.

Makes 1 Loaf