Firstly, preheat the oven to 350 degrees Fahrenheit and line the bottom of a loaf pan with parchment.
Then, mix together 3 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1 teaspoon of salt in a large bowl.
Make sure that everything is properly blended together so that you don't end up with clumps.
After this, take some time to melt two half-sticks of butter, preferably in separate bowls. You will be using them shortly.
Now, take the beer and pour 12 ounces into the flour mix. Most beer cans are 12 ounces, but all we had were 16 ounce cans so we measured it out.
Pour the beer into the flour and mix until combined.
As with all dough, be careful not to over mix.
Then pour one of the bowls of melted butter into the bottom of the baking tin.
Next, pour the dough on top of the layer of melted butter.
Finally, pour the other bowl of butter on TOP of the loaf.
This will seem like a lot of butter, but it will absorb into the dough as it cooks, giving the bread a lovely buttery taste and a buttery crust.
Put the baking tin on top of a baking tray before you put it into the oven. This way the tray will catch any spill over instead of it falling into the bottom of your oven.
After 50 minutes, take the bread out of the oven, and let it cool for a bit. Because of the amount of butter used in this recipe, sliding the bread out of our baking dish was not an issue.
Then, let the bread cool for at least 15 minutes on a wire rack.
The bread will taste soft and buttery with the slightest hint of the beer flavor, and that flavor will vary depending on the chosen beer.