Written By: Sara De Leeuw

Photos By: Jordan Cinnamon & Sara De Leeuw





Happy St. Patricks Day fellow kitchen adventurers! 

This episode of adventures is all about a Viking Brew house—Rok House Brewing Company in Upland! We are going to make an easy Cheddar Jalapeño Beer Bread using one of their incredible craft beers! Strange to be using a Viking beer to celebrate an Irish holiday? Well, the Vikings did invade Ireland, and the Irish did have cheese and beer. So, don't worry, it all works out deliciously in the end!





Can I be honest with you? I'm not a huge beer fan. I'd rather have an exotic drink mixed with something fruity and a whole lot of rum. However, Rok House Brewing Company in Upland may have changed my mind about craft beers. Rok House is owned and operated by two couples, Lars Bennet and Brandy Friday and Mark and Sue Heffernan. They have a passion for making small batches of really great beer and "Roking the World . . . one beer at a time!" Their love of Viking Lore and beer is evident in everything they do! Their tasting room is decorated with Viking shields and plenty of table space to meet friends and hang out playing games.





When you go, be sure to ask Mark (who has over 30 years experience brewing craft beer) all about the Berserker Brown Ale and then ask his wife Sue, about the Shieldmaiden Saison, a blend she and Brandy developed. Both of them are outstanding, and that is just the beginning of awesome brews you’ll find on tap at Rok House Brewing Co. I'll definitely be going back and bringing friends!




Lars generously shared some of his favorite craft beer, the Rok House Berserker Brown Ale, to help create the amazing bread I'm about to share with you. It's a perfect bread to use for a kicked-up pulled pork and grilled cheese sandwich or to serve alongside corned beef and cabbage on St. Patricks Day! Don't like the spice? Leave out the jalapeños for a milder flavor!






3 cups all-purpose flour
1 teaspoon sugar
2 teaspoons Montreal Steak Seasoning, divided
2 1/2 teaspoon baking powder
1 1/4 cups shredded sharp cheddar cheese, divided
12 ounces Rok House Berserker Brown Ale (or your favorite dark beer)
4 tablespoons melted butter, divided
1 tablespoons vegetable oil
1/4 cup minced onion
1/4 cup minced jalapeños 


Preheat oven to 375 degrees F.

Spray a 1.5 qt loaf pan with non-stick cooking spray and set aside.

In a large bowl, whisk together the flour, sugar, 1 tsp steak seasoning, baking powder and 1 cup of the shredded cheese. Set aside.

In a small skillet, heat vegetable oil and gently sauté the onions and jalapeños. Cook until just soft, but not brown. About 3 minutes. Let cool for about 5 minutes.

Gently fold in the onion and jalapeño mixture into the flour mix.

Add 2 TBLS of the melted butter and all of the beer to the flour mixture. Stir until just combined.  The beer will be frothy, but don't worry.

Pour the batter into the prepared loaf pan.

Sprinkle remaining cheese and seasoning mix over the top of the loaf.

Pour remaining melted butter over the top of the loaf too.

Bake for 40-45 minutes or until the top of the loaf is a nice golden brown.




Sara’s Tips and Tricks: This bread can be very dense, so it's important not to over work the batter. Folding in the onions, jalapeño and cheese to the flour mix before adding the wet ingredients ensures all those flavors won't end up at the bottom of your loaf pan, but will be spread evenly through the dough.

Enjoy friends! See you next time. Until then, let me know how you enjoyed this recipe in the comments below.