Beer with live yeast (bottle-conditioned) and carbonation will make the best rise.
This bread can have a very hard crust, making it somewhat difficult to slice. One thing that works well is to begin by dividing the loaf lengthwise, then turning each half loaf onto the newly formed flat side and cutting neat smaller (half-sized) slices.
Darker beers, such as porter and stout, will produce darker breads. Subsequently, lighter beers, such as Pilsner and lager, will produce lighter breads.
If self-raising flour is used instead of all-purpose flour, the salt and baking powder may be omitted.
↑Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. All purpose flour presumed. The USDA database reports conversion values of some beers with "12 fl oz", however this recipe specifies "12 ounces", not fluid ounces: metric conversion was based upon the international avoirdupois ounce of about 28.3495 g.