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Perfectly cheesy, deeply savory, and ideally moist, this beer bread with cheese is rich, bold, unapologetically delicious, and absolutely foolproof. This golden, buttery loaf is crisp on the edges, soft and tender on the inside, and jam-packed with sharp cheddar and cozy beer flavors. Simply stirred together in minutes, this recipe delivers bakery-level vibes straight to your kitchen. No yeast, no waiting—just belly-pleasing, homemade goodness. 

“This was really good! I used an Irish Ale and highly recommend.”

– JOY
Overhead photo of a sliced loaf of cheese beer bread on a wood serving board with a small jar of honey.

Update: This recipe was originally published in February 2024. I made updates to the article below to include more information about making beer cheese bread at home.

Hi, friends! Whether you’re knee-deep in soup season or looking for a tasty side for your favorite BBQ dishes, this beer and cheese bread is a no-brainer.

Table of Contents

About this beer bread with cheese

This cheese beer bread is everything you could possibly crave in homemade bread:

Imagine: a warm, sliceable loaf that’s crisp and buttery on the outside, beautifully tender on the inside, packed with moist pockets of melty cheese, and bursting with plenty of subtle beer goodness. Rich, buttery, savory, and perfectly cheesy, it’s the kind of recipe people taste once and immediately ask for.

Best of all, this beer bread recipe with cheese comes together in a matter of mere minutes—no kneading, no proofing, and no fancy equipment. Just stir, pour, and bake.

It’s perfect for casual weeknight dinners next to a bowl of pasta, piled onto a game-day spread with beer chili and beer cheese soup, or sliced thick and served warm with whipped honey butter for a cozy snack. Incredibly simple to make, always crowd-pleasing, and endlessly adaptable, this cheddar beer bread is about to become a staple in your kitchen.

Why you’ll love this recipe

Aside from being tender-crumbed and perfectly savory-sweet, this carb-a-licious masterpiece is also:

  • Perfect Texture. Think: crisp, buttery crust + soft, moist interior = bakery-quality goodness.
  • Savory, Heavenly Flavor. Every slice has a burst of cheesy goodness, natural honey sweetness, and malty beer deliciousness—all wrapped in a tender crumb.
  • Approachable Recipe: No Yeast, No Kneading, No Rising. The moniker “quick bread” is no lie—you just need 15 minutes to mix the ingredients for this cheesy beer bread recipe.
  • Made With Pantry Ingredients. Aside from the beer, scallions, and cheddar, everything you need is likely already in your pantry. 
  • Easily Customizable. Swap the cheese, mix in your favorite add-ins, or swap in seasonal brews like hard cider or pumpkin ale to match your menu. And, read on below for tons of delicious variations and ideas!
Action photo of a beer being poured into a bowl with flour, baking powder, sugar, and spices.

Ingredients for beer cheese bread

Here’s everything you need to make this recipe for beer bread with cheese:

  • All-Purpose Flour. Make sure to use the spoon and level method for measuring the flour if you don’t have a kitchen scale.
  • Green Onions. I love the color, texture, and savory delicate onion-y flavor that scallions bring to the mix. 
  • Sharp Cheddar Cheese. Mild, medium, or sharp white cheddar work great—it’s up to you. While I prefer the flavor of white cheddar here, orange works too.
  • Granulated Sugar. The neutral pH of white sugar is important here, so don’t swap in brown sugar. Swap: Cane sugar is your best bet.
  • Baking Powder. Not to be confused with baking soda, this is responsible for giving your loaf of bread some lift. 
  • Garlic Powder. For the sweet flavor of roasted garlic without the fuss.
  • Smoked Paprika and Chili Powder. For a duo of smoky, peppery goodness. If possible, ground chipotle is my favorite chili powder—it adds heat and extra smokiness.
  • Good Quality Beer. Use any flavorful beer you like to drink. My favorite is a Session IPA or an Irish Ale.
  • Honey. For a hint of complex sweetness. Swap: Agave or maple syrup will work too.
  • Butter. A little fat gives this beer cheese bread a tender crumb. I use salted butter, so add an extra pinch or two of salt if you use unsalted butter.
  • Kosher Salt and Black Pepper. To enhance all the delicious flavors going on in this beer and cheese bread.

Recipe variations

When it comes to making this cheese beer bread recipe, the flavor options are endless:

  • Vegan Twist. Use the plant-based liquid sweetener of your choice (e.g. agave or maple syrup), vegan mix-ins, and dairy-free butter or coconut oil.
  • Garlic Parmesan and Herb. Think: garlic bread meets beer bread. Add minced garlic, grated Parmesan cheese, and swap out the scallions for parsley and seasonings for Italian seasoning. 
  • Everything Bagel. Swap out the spices and salt for everything bagel seasoning—poppy seeds, sesame seeds, dried garlic, dried onion, and sea salt. And then slather with cream cheese and top with gravlax for a tasty brunch option.
  • Bacon and Maple Version. Make candied bacon, then crumble it into your wet batter. And be sure to swap out the honey for maple syrup. 
  • Jalapeño Cheddar Beer Bread. Keep the cheddar, but add some diced pickled jalapeños for a heat. 
  • Greek Olive and Feta Bread. Stir in chopped Kalamata olives and crumbled feta cheese, maybe some sun-dried tomatoes and a pinch of oregano. 
  • Caramelized Onion and Gruyère. Make caramelized onions in the oven (or on the stovetop) and mix them into the bread with some shredded Gruyère cheese for a bread reminiscent of your favorite french onion soup.
  • Cranberry Walnut and Orange Zest.Swap the beef for hard apple cider. And mix in dried cranberries, chopped walnuts, and the zest of an orange to brighten things up. 
  • Pumpkin Spice and Pecan. For a fall twist, use your favorite pumpkin ale, then season it with pumpkin pie spice, and chopped pecans. It’s cozy and just screams autumn.
  • Chocolate Stout and Cherry. Use a chocolate stout beer and nix the cheese. Then add dark chocolate chips and dried cherries for a sweet-tart twist. 
Overhead photo of a loaf of freshly baked beer bread cheese cooling on a wood cutting board.

Professional chef Expert tips for perfect results every time

  • Measure Flour Properly. Too much flour leads to dry, dense slices of beer bread. Be sure to spoon flour into your measuring cup and level it off, or use a scale for precision.
  • Use a Beer You Like. The beer you use defines the personality of your beer bread recipe. Stouts and ales will give a deeper, yeastier flavor, while very light beers can yield a milder and less fluffy loaf.
  • Shred Cheese Yourself. While those bags of pre-shredded cheeses sure are convenient, they also contain anti-caking agents that prevent smooth melting.
  • Preheat the Oven Before Mixing. Don’t start making your cheese and beer bread batter until you’ve started preheating your oven. Due to the chemical reaction of beer and baking powder, you want to bake the bread within about 15 minutes of making the batter. If you wait any longer you run the risk of your bread not rising while baking.
  • Don’t Overmix Ingredients. Over-mixing is the deathblow to most baking recipes. Mix the batter *just* until no more large flour pockets remain. Over-stirring the bread batter will lead to a very dense loaf.
  • Pour On the Butter. Those gloriously crisp, crackly edges come from melted butter being poured over the batter before baking. It also helps the loaf brown evenly and stay moist.
  • Bake Until Just Done. Over-baking your cheddar cheese beer bread will cause it to become very dry and crumbly. Make sure you bake the bread JUST until a toothpick comes out clean.
  • Cool Before Slicing. Make sure you let this cheese beer bread recipe cool for 5 minutes in the pan. Then, cool for at least an hour outside of the pan on a wire rack. If you try to slice the bread while it’s still very warm, the slices will fall apart. Plus, you also risk letting the loaf dry out. Patience is a virtue here.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is beer bread? 

Simply put, beer bread is a quick-bread variation on soda bread, so there’s no yeast, no kneading, no proofing, and no rising time. Beer bread recipes rely on both beer and baking powder for lift, resulting in a tender, slightly crumbly loaf with subtle yeast and malt flavors.

What is the best beer for making bread?

The flavor of the beer you use will completely change the taste beer bread, so be sure you select a brew perfect for you:

  • Excellent Choices: Stouts, ales, or any yeasty dark beers work best as the yeast helps the bread rise.
  • Second Best Options: While you can use a lighter beer, such as Heineken or Miller Lite, please note that these beers have the yeast filtered out and your bread may not be quite as fluffy.
  • Seasonal Selections: If you’re in the fall season, try using a hard cider or pumpkin beer for a delicious flavor variation.

What is the best cheese for beer bread?

I’m of the opinion that the best cheese is the one YOU like the most.

While I personally love white cheddar or sharp yellow cheddar here, you are more than welcome to switch it up.

Fiery pepper jack, mild low-moisture mozzarella, creamy havarti, smoked gouda, or even crumbly feta will all work beautifully in beer bread recipes. But, I recommend building your mix-ins around whichever cheese you choose.

Does beer bread have alcohol?

Yes, since you are using beer to make your bread, there will be a little bit of alcohol content left after baking.

While most of the alcohol cooks off in the oven, some residual alcohol usually remains. However, the exact amount depends upon the beer’s original strength and how long the bread bakes. Higher-ABV beers will leave slightly more residual alcohol behind than lighter ones.

That said, it’s important to note that ANY yeast-made bread contains small amounts of alcohol (about 0.4–1.9%) from fermentation.

Do I have to make my beer bread recipe with cheese?

Nope, you sure don’t! If you aren’t a fan of cheese, just make the recipe without it. Or, check out the “optional variations” section above for a ton of delicious mix-in ideas (think: bacon and maple, walnut and cranberry, and beyond).

Can I make beer bread without alcohol?

You sure can. For the best results, I recommend using a flavorful non-alcoholic beer, kombucha, or a high-quality ginger beer. These non-alcoholic options all provide carbonation, flavoring, and yeast, which is the trio we’re after. But, sparkling wine will also do the trick!

Can I make it gluten-free?

You can experiment with a cup-for-cup gluten-free all-purpose flour blend and use either hard cider or club soda to keep it gluten-free.

However, since gluten free flour requires about 30 minutes to rehydrate, I’d recommend holding off on adding the baking powder to the batter. Right before you pop this cheese beer bread recipe into the oven, sprinkle it in using a fine mesh strainer, then gently fold to make sure it’s well incorporated. If you give it a shot, let me know how it works for you in the comments below.

Does beer bread need to be refrigerated?

No, you don’t need to store beer bread in the fridge. For the best results, store the bread in an airtight container at room temperature. And for longer term storage, freezing is a better option than refrigeration.

Overhead photo of three thick slices of beer cheese bread made with white cheddar, honey, and scallions on a wood cutting board.

Serving beer and cheese bread

This beer and cheddar bread recipe is a delight to eat, no matter how you serve it. Here are just a few ideas to get your wheels turning:

Unique serving suggestions

  • Fondue: Make a savory cheese fondue, cube up the loaf of bread, and serve as a fun interactive appetizer at parties. Just don’t forget the pumpkin beer keg on the side if entertaining in the fall!
  • Turn into Croutons: If you’ve got leftovers, cut the beer cheese bread into generous cubes and toast in the oven to make croutons for salads and soups.
  • Pair with Charcuterie. Create a pub-style party board complete with various cured meats, a little mustard, and some homemade dill pickles.
  • Make Grilled Cheese. Use this malty bread as the base for all your grilled cheese needs.

Storing leftovers

  • Room Temperature Storage. Let leftovers of this cheese beer bread recipe cool to room temperature before storing in an airtight container lined with paper towels. Store at room temperature for up to 3 days. 
  • Freezing Instructions: For longer storage, wrap leftover cheddar beer bread in plastic wrap and place it into a freezer bag before storing it in the freezer for up to 3 months.
    • Let the bread thaw on the counter overnight and come to room temperature before slicing and warming.
  • Reheating Instructions: For the best results, I highly recommend toasting a slice in the toaster oven or oven for the best results. However, you can wrap a slice of beer cheese bread in a slightly damp piece of paper towel and warm in the microwave for 15-20 seconds.
Overhead, close up photo of a homemade slice of beer bread made with cheese and scallions.

I hope you’re now brewing with excitement over this hop-solutely delicious beer bread with cheddar cheese and honey.  Whether you’re loafing around at home or looking to raise the bar, this recipe is sure to add a little extra hoppiness to your day.

Remember, good things come to those who bake, and with this beer bread recipe, you’re just a hop, skip, and a jump away from a real gouda time. 🍻🍞

Until next time, cheers,

Cheyanne

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More recipes for quick and easy breads!

Overhead photo of a seven slices of beer bread with cheese haphazardly arranged on a wood serving board with a bottle of beer next to the bread.

Beer Bread with Cheese

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 12 servings
Print Recipe Pin Recipe
Perfectly cheesy, deeply savory, and ideally moist, this beer bread with cheese is rich, bold, unapologetically delicious, and absolutely foolproof. This golden, buttery loaf is crisp on the edges, soft and tender on the inside, and jam-packed with sharp cheddar and cozy beer flavors. Simply stirred together in minutes, this recipe delivers bakery-level vibes straight to your kitchen. No yeast, no waiting—just belly-pleasing, homemade goodness. 

Equipment

  • 1 9×5-inch Loaf Pan
  • 1 Large Mixing Bowl

Ingredients 

  • 3 Cups All-Purpose Flour – spooned and leveled (364 grams)
  • 3 whole Scallions – sliced as thinly as possible (heaping 1/3 cup)
  • 1 Cup Freshly Shredded White Cheddar Cheese – gently packed; DIVIDED (3.5 ounces) (substitute: Sharp Cheddar Cheese)
  • 2 TBS Granulated Sugar (25 grams)
  • 1 TBS Baking Powder
  • ¾ tsp Garlic Powder
  • ¼ teaspoon Smoked Paprika
  • 1/8 to ¼ tsp Chili Powder – to taste (I use ¼ tsp chipotle chili powder)
  • to taste Kosher Salt and Ground Black Pepper
  • 1 (12-ounce) Bottle or Can Beer – good flavor; one you like to drink (I use an IPA session ale)
  • 4 TBS Honey
  • ½ Cup Unsalted Butter – melted and cooled slightly; DIVIDED in half
  • Optional for Serving: Whipped Herb Butter or Honey Butter, Grated Parmesan, Smoked Paprika

Instructions

  • Preheat Oven and Prep Loaf Pan: Arrange oven rack to the middle position and preheat the oven to 375-degrees Fahrenheit.
    Lightly grease a loaf pan with non-stick cooking spray or butter and set aside.
  • Mix Dry Ingredients: In a large mixing bowl, combine the flour with the scallions, all but 2 tablespoons cheddar cheese, sugar, baking powder, garlic powder, paprika, and chili powder. Season with a heaping teaspoon of kosher salt and ½ teaspoon ground black pepper. Use a whisk to stir the ingredients together until fully combined.
  • Add Wet Ingredients: Make a well in the center of the dry ingredients.
    Pour the beer, honey, and ¼ cup of the melted butter into the well. Use a wooden spoon or spatula to stir the ingredients together until JUST combined.
    (Note: The batter should appear thick and lumpy. A couple of small flour pockets is perfectly fine. DO NOT over-mix.)
  • Add Beer Bread Batter to Loaf Pan: Carefully pour the bread batter into the prepared loaf pan. Use a spatula to gently smooth the top of the batter.
  • Pour Remaining Butter over Batter: Slowly and evenly pour the remaining ¼ cup of melted butter all over the top of the beer bread. Then, sprinkle the remaining 2 tablespoons of cheese all over the bread.
    (Tip: Use a pastry brush if you’d like to ensure the entire top of the bread is coated in melted butter.)
    (Note: I also like to sift smoked paprika all over my bread before baking. This is totally optional.)
  • Bake Beer Bread: Place the bread into the preheated oven and bake for 40 minutes to 50 minutes, or until a toothpick inserted into the center of the beer bread comes out clean – a few moist crumbs are perfectly fine.
    (Note: I bake my bread for 44 minutes.)
  • Cool Cheese Beer Bread: Transfer the loaf pan to a wire rack and let the beer bread cool in the pan for 5 minutes.
    Then, invert the bread onto the wire rack and let the cheddar beer bread cool until just warm to the touch, about 45 minutes to 1 hour.
  • Slice and Serve Beer Cheese Bread: Slice the cheddar honey beer bread into thick 1-inch slices and serve warm with whipped herb butter or honey butter. Enjoy!

Notes

  • Beer: The variety of beer will completely change the taste of this bread. Stouts, ales, or any yeasty dark beers work best in this beer bread recipe as the yeast helps the bread rise. While you can use lighter beers, such as Heineken or Miller Lite, please note that these beers have the yeast filtered out and your bread may not be quite as fluffy. If you’re in the fall season, try using a hard cider beer or pumpkin beer!
  • Butter: If you’d like to use salted butter, reduce the salt in the recipe (step 2) by ½ teaspoon.
  • Do Not Over-Mix: Over-mixing is the deathblow to most baking recipes. Make sure you just mix the batter until no more large flour pockets remain. Over-mixing and over-stirring your bread batter will lead to a very dense loaf.
  • Making in Advance: Do not attempt to make the beer bread batter in advance. Due to the chemical reaction of beer and baking powder, you want to bake the bread within about 15 minutes of making the batter. If you wait any longer you run the risk of your bread not rising while baking.
  • Do Not Over Bake: Over baking your honey beer bread will cause it to become very dry and crumbly. Make sure you bake the bread JUST until a toothpick comes out clean.
  • Cooling: Make sure you let the bread cool for 5 minutes in the pan and then cool for at least an hour outside of the pan on a wire rack. Why? If you try to slice the bread while it’s still very warm and tender the slices will simply fall apart.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
I am not a certified nutritionist. All the nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 251kcal    Carbohydrates: 33g    Protein: 6g    Fat: 11g    Saturated Fat: 7g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 3g    Trans Fat: 0.3g    Cholesterol: 30mg    Sodium: 66mg    Potassium: 153mg    Fiber: 1g    Sugar: 8g    Vitamin A: 372IU    Vitamin C: 0.1mg    Calcium: 118mg    Iron: 2mg
Course: Bread
Cuisine: American

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