Cheddar-Rosemary Beer Bread {& Does the Type of Beer Make a Difference??}

June 17, 2015
As if a loaf of fresh-baked beer bread isn't tasty enough, adding grated cheese and fresh herbs ... like in this Cheddar-Rosemary Beer Bread ... makes it even tastier!  

Cheddar-Rosemary Beer Bread

A while back, I shared step-by-step how to make beer bread ... and how completely and totally  easy it is to do.  None of that boxed mix needed.  And that a-while-back post got me to thinking ... How much does the type of beer used in one's beer bread matter?

I mean, does the type of beer really  make a difference?
The answer?  ... a huge YES!

The type of beer used makes all the difference.

I had always made my beer bread with whatever beer was hanging around in my refrigerator, without giving it much thought.  I'd just grab whatever my husband had picked up at the store, not paying much attention.  I mean, I knew  the bread and flavor came out  a bit different with each different beer ... but I hadn't ever truly 'experimented,' so to speak.

So I decided to change that.  I decided to do a deliberate beer-bread-comparison experiment.  And baked up three different loaves of beer bread ... made with three different beers.  {Of course, right?  It wouldn't be an experiment if I didn't use different beers!}

And here's a look at the results:

Beer Bread - Beer Comparison
Left:  Oatmeal Porter.     Middle:  Pale Ale.      Right:  'Regular' ol'  Lager.

Each of the breads does indeed look different in color, mirroring the darkness of the beer.  But more importantly, each of the breads tastes different, too ... taking on the flavor of the beer, as well.

So the moral of the story?

When making beer bread, use a beer you like to drink.  Because if you don't like the beer to begin with, you won't like the beer bread either.

And once you've poured in a beer you love, adding cheddar and rosemary makes your beer bread even that much better.


Check out these other super tasty bread & roll recipes:

Cheddar-Rosemary Beer Bread
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Yield: 1 loaf

Cheddar-Rosemary Beer Bread

Cheddar-Rosemary Beer Bread

As if a loaf of fresh-baked beer bread isn't tasty enough, adding grated cheese and fresh herbs ... like in this Cheddar-Rosemary Beer Bread ... makes it even tastier!
Prep time: 10 MCook time: 50 MTotal time: 60 M


  • 3 c. self-rising flour
  • 3 T. granulated sugar
  • 1 (12 oz.) beer
  • 1 c. grated cheddar cheese
  • 3 T. finely chopped fresh rosemary
  • 4 T. butter, melted


  1. In a mixing bowl, stir together flour and sugar. Add beer; mix until well combined. 
  2. Stir in cheddar and rosemary.
  3. Place batter in a greased loaf pan. 
  4. Pour melted butter evenly over the top of batter in the pan. Do not stir.
  5. Bake at 375 degrees for 45 - 50 minutes. Serve warm or at room temperature.
  1. Choose any kind of beer you would like.  Keep in mind that milder beers such as "regular" lagers and ales will let the cheddar and rosemary flavors come through more fully. 
  2. I usually make mine with just a plain, "regular" lager beer.
Created using The Recipes Generator

Please enjoy these other side-dish-worthy breads from The Kitchen is My Playground ...

How to Make Beer Bread {step-by-step}

Oma's Strudla  {German Steamed Dumplings}


  1. I've always been a fan of beer bread but I've never had it with cheese or rosemary before. This looks so delicious! I can't wait to try it! I'd like to invite you to share one of your posts at the Inspiration Thursday link party at my blog this Thursday. I hope to see you there! --Lela @

  2. I can't wait to try this! I've only ever baked and eaten the beer bread in a box. This looks incredible and so much better than a box. Can't wait!

  3. I have made beer bread from scratch since the '80s and I've always just used my Hubby's Budweiser. This bread was always great. But now you got me thinking that maybe next time I'll try Pacifico, which will make a lighter-tasting and -looking bread. Thank yu for bringing this to my attention!!!! :)

  4. Made this yesterday using my home grown rosemary. I didn't pick enough to make the 3 tablespoons and now I wish I had. Too lazy to go back out in rain to get more. The hint of rosemary was very good with the cheese. Next time, I'll stick to the recipe. Thank you for this wonderful recipe. I will be making it more often now that fall is nearing. Be blessed!!

  5. Thanks for keeping people up on what's happening.

    Edmonton Ab


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