Made it again last night and it's so darn good I have to share the recipe. If you haven't tried it before, you're missing out.
No pictures, if you want to see it you'll have to make it.

3 cups self rising flour (or 3 cups regular flour plus 3 tsp. baking powder + 1/2 tsp. salt)
1/2 cup sugar
12 oz beer
1-2 Tbsp. melted butter

Oven at 375. Stir flour, sugar, and beer until well mixed, batter will be sticky
Place batter into greased loaf pan, pour melted butter over top of batter
Bake 45-55 minutes over catch pan or foil, some butter may escape when it rises
It will be golden brown and crisp on top when done.

It's great with Chili or other hearty soups, or serve a slice in place of your dinner roll.
But it probably won't last until dinner time.

The taste of the beer really comes out in the bread
Our favorite is with Belgian style witbieren (white beer) like Hoegaarden, Blue Moon or Shock-Top.

Mmmm... Beer bread! I make this all the time during the fall / winter.

I'll throw in dill from time to time for a different flavor. It's always best fresh from the oven with butter melted on it....

the batter... not so good though.

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- The Federalist #46 -