1. Preheat your oven to 375°F (190°C). Grease a 9 × 5‑inch loaf pan with a little melted butter.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the shredded cheddar and chopped jalapeños until they are evenly distributed throughout the dry mixture.

3. Pour the beer into the dry ingredients and fold gently just until no streaks of flour remain. The batter will be thick and lumpy – avoid overmixing at this stage.

4. Spoon the batter into the prepared loaf pan, smoothing the top. Drizzle the melted butter evenly over the batter. If desired, sprinkle a bit of extra cheddar and jalapeños on top for a golden, zesty crust.

5. Place the pan in the center of the oven and bake for 45–55 minutes, or until the top is deep golden brown and a toothpick inserted in the middle comes out clean.

6. Let the Zesty Jalapeño Cheddar Beer Bread cool in the pan for 10 minutes, then transfer it to a wire rack. Slice the bread warm for melty cheese pulls or at room temperature for easier slicing.