Add jar of dry mix and full bottle of beer into a medium bowl and mix. For a tender bread, don't over-mix. Batter will be thick and won't have a totally smooth appearance.
In a prepared 8.5 by 4.5 inch loaf pan, spoon batter into the pan and spread it out so it reaches all four corners.
Melt 2 tbsp. of butter and pour all over batter.
Bake for 35-55 minutes, until the top is golden and a cake tester inserted into the center of the loaf comes out with just a few moist crumbs attached.
Let the bread cool in the pan for 5 minutes before inverting onto a wire rack. Slice the bread when it's just slightly warm or room temperature.
