Preheat the oven to 375 degrees F. Grease a 9x5 loaf pan with cooking spray.
Place the flour, brown sugar, baking powder and salt in a medium bowl and stir to mix. Break up any clumps of brown sugar.
Add the beer and stir just until the flour is incorporated.
Spoon the batter into the greased pan evenly and bake for 40-50 minutes. The bread is done when you insert a toothpick or cake tester in the middle and it comes out clean. (You also can tap the bottom of the loaf, and if it sounds hollow, it's done.)
Invert the beer bread onto a cooling rack. Flip the loaf so it is right side up and let it cool on the rack for 10 minutes before slicing.
Serve the beer bread plain or with butter. Toast it if you'd like. Store the bread wrapped in foil, so it doesn't become too moist. You can leave it at room temperature for up to three days or store it in the refrigerator for up to five days. You also can freeze the beer bread whole or sliced for up to three months.
Notes
Does the alcohol evaporate during baking?Some, but not all of the alcohol evaporates during baking. If you need to avoid alcohol, you can substitute a non-alcoholic beer or even seltzer water.Variations:
Make cheesy beer bread by adding a cup of shredded cheese to the batter.