Sourdough Beer Bread Recipe

Made with 7 simple ingredients, sourdough beer bread is packed with flavor! Use your favorite beer to add those same flavor notes in your bread, along with the classic tang of sourdough. Have a slice as a side dish to dinner or all on its own for a delicious snack!

There is nothing like a fresh loaf of homemade bread. 

Although I think sourdough already has so much more flavor than basic white bread, I still love finding ways to bring out other flavors to give us a little variety. And this recipe definitely spices things up, with beer as the main ingredient.

The beer replaces the water as the liquid for the bread. The end result is a quick bread that tastes like your favorite beer and has the perfect chewy, soft, buttery texture. 

Of course, the final flavor depends a lot on the type of beer you choose to use. Some beers, such as IPAs, may give the bread a more bitter taste.

I tend to stick with darker beers for a richer, less sour flavor. Experiment with this star ingredient to find your ultimate beer bread recipe. 

Not only will this recipe make your tastebuds sing, but it is also easy to make! Even if you are a novice baker, you can find success making this sourdough beer bread!

Why you’ll love this recipe:

Simple: Made with only 7 ingredients, including sourdough discard, this recipe comes together easily and does not require extra time kneading or rising. 

Great use of discard: If you have some extra sourdough starter on hand, before you feed it, you can use it in this recipe to give it that perfect tang flavor.

Flavorful: I love the flavor of sourdough on its own, but add in a little beer, and you get a complex flavor profile. Use your favorite beer for your desired taste! Remember, if you use a more sour ale, you’ll end up with sour flavors. Experiment with various beers, even craft beer, to see what you like best. 

Tips for delicious sourdough beer bread:

• Be cautious to not over mix. Don’t overwork the gluten as this is a quick bread. A few clumps are ok.
• You can long ferment this dough for more health benefits. It turns out a little more bread-like because the gluten has a chance to autolyse and relax, but it is still delicious. Plus, you get the benefits of having the flour more fermented. See below for exact instructions.
• Don’t have a sourdough starter? Learn how to make one here and how to maintain and care for it here. 

Ingredients

All purpose Flour 

Baking powder – A leavening agent is a must in this recipe for the bread to rise in the oven. 

Salt – I like to use sea salt for the best flavor. 

Granulated sugar 

Beer – I like to use room temperature beer as opposed to cold. You can use your favorite beer here. I prefer to use a stout, porter, or lager. 

Sourdough discard – Discard works great for this recipe! No need to feed your starter before hand.

Unsalted butter, melted – Since we add salt to this recipe, avoid using salted butter. It gives you more control of the flavor!

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Tools you may need

9″ x 5″ loaf pan

Large mixing bowl

Measuring cups and spoons or kitchen scale 

FAQ:

Can I add beer to sourdough starter?

In sourdough beer bread, you use beer in replace of water to hydrate the dough. I wouldn’t recommend adding beer directly to your starter itself, although I know some people have experimented with this.

What kind of beer is best for beer bread?

The type of beer you use is really up to you and your tastebuds! I tend to prefer the flavor of dark beers, such as porters and stouts. Remember, the flavor notes of the beer will translate to the bread. Keep that in mind when choosing a beer. 

Does alcohol bake off in beer bread?

The majority of the alcohol is baked out of beer bread, evaporating, much like the water in bread does. Bread in general can contain a small trace of residual alcohol. 

Why is my beer bread so dense?

It’s possible you overworked your dough. Remember, a few clumps are okay! You can also sift your flour to help things incorporate easier without overmixing. 

How To Make Sourdough Beer Bread

Preheat the oven to 375°F. Lightly grease a 9″ x 5″ loaf pan or line with parchment paper.

Combine flour, baking powder, salt, sugar, beer, sourdough discard, and 3 tablespoons of melted butter gently. 

Don’t overwork the gluten as this is a quick bread. A few clumps are ok. I mix by hand rather than using a stand mixer. 

Pour batter into prepared loaf pan.

Drizzle the remaining 1 tablespoon of melted butter on top of the loaf.

Bake at 375°F for 45-50 minutes.

Longer fermentation version

For more fermentation health benefits, combine 3 tablespoons of melted butter, flour, sourdough starter, and beer and allow to ferment at room temperature for up to 8 hours.

Add the baking powder, sugar, and salt. 

Adding in the last few ingredients will require you to use your hands. I incorporate mine with some gentle coil folds. My goal is to not develop the gluten too much.

Bake at 375°F for 45-50 minutes.

The longest I have tested this recipe is 6 hours for the long fermentation. It turns out a little more bread-like because the gluten has a chance to autolyse and relax, but it is still delicious. Plus, you get the benefits of having the flour more fermented.

How to store sourdough beer bread:

Store in an airtight container at room temperature for 2-3 days. Beer bread is best served fresh! 

How to serve sourdough beer bread:

• On its own with some homemade butter.
• As a side to your favorite soup or stew, like my beef stew or white chicken chili. 
• For dessert! Just add a little drizzle of honey on your slice to sweeten it up!

More delicious sourdough bread recipes:

• Rosemary Sourdough Bread
• Sourdough Potato Bread
• Beginner’s Sourdough Bread Recipe
• Jalapeño Cheddar Sourdough Bread
• The Easiest No-Knead Sourdough Discard Bread

If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.

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