Back when we lived in Toledo, I made beer bread all the time. I'd make it from a mix that I bought from Tastefully Simple. We loved it, but the mix was kind of expensive for what it was, and when we moved to Chicago, we lost all of our Tastefully Simple connections, so I just put beer bread to the back of my mind.
And, then, I found a recipe for it (from scratch) on Chow.com. I made some modifications (of course), but hey! It's the same stuff I used to make back in T-Town and I don't need any mix. Score!
3 cups all purpose flour
3 tablespoons sugar (I used Turbinado - sugar in the raw)
1 tablespoon baking powder
1-1/2 teaspoons salt
1 bottle beer (I used Guinness tonight, but you can use anything you like)
1 stick butter melted (this is actually optional, but yum)
Preheat the oven to 375 degrees.
Combine the first five ingredients. Add half of the butter and combine again. Pour half of the remaining butter in the bottom of a loaf pan. Add the batter and top it with the rest of the butter. Bake for one hour.