It won't lose its flavor, but since beer is carbonated it will lose its fizz. You wouldn't want to drink it after thawing, but it would be probably be good in a pot of chili.

Or you can invite me over and I will drink the leftovers for you... and eat the beer bread!

My understanding is the beer in the no-kneed bread is just for flavor. I don't see any issue with using frozen beer to make bread.

I believe it is the carbonation that helps the beer bread rise, & since beer goes flat when you freeze and defrost, I don't think that the beer bread would rise successfully.

I just pop a cap on the beer and put the rest back in the fridge for the next loaf, and the one after that. Shouldn't go bad, and lack of fizz hasn't altered the bread.

why not use up a whole can and freeze the dough after proofing. I've used frozen dough before and it's lovely after being defrosted.

See for example:
http://bakingbites.com/2007/04/freezing-bread-dough/

I tend to try and expand the quantity to use the whole can, or find another recipe to use it up that day, but there's no reason you can't just freeze it for baking purposes. As another poster said, it'll lose it's fizz but that's not an issue for bread!

This is more for the drinking side of freezing beer, but one of my all time favorite "tricks" was from when I used to work the line at a restaurant. The head chef purposefully set the freezer to just the right temp where we would store a case of bottles of beer and after close, have them to drink. If its just the right temp, you can open them ONLY with a kitchen towel or cloth covering the bottle but not bare hands (the warmth from your hands and the change in pressure from opening it causes the entire bottle to freeze into slush!) Its seriously the coldest beer you'll ever drink and was hilarious to hand one to a new person and watch them scramble to drink a solid slushy beer!

Agree with voidkraken on this one, or have a beer drinking friend come over and finish up the bottle! But I do find it's easier to find recipes that use the whole can or bottle, of which there are several. Like this one for Cheddar Beer Bread! http://lushchef.blogspot.com/2011/03/cheddar-beer-bread_28.html

Get better beer. If you can't bear drinking what's left then spend a little more to get the good stuff and you'll be better off the whole way around!

I have read that the no-knead bread recipe uses flat beer with no issues. So, freezing the beer should be completely fine.

Thanks for the tips. I also contacted America's Test Kitchen and they confirmed what many of you said.

"According to one of our test cooks, it should be fine to use flat beer. It's in there for flavor more than anything else. Happy cooking!"

Here's to beer cubes, more homemade bread and no more dumped bottles!

Use the leftover beer to kill slugs in your garden. Set out shallow saucers full of the stuff and the slugs will be drawn to the beer and then drown/die of alcohol poisoning.
And a quick google search found this!
http://www.wisebread.com/21-great-uses-for-beer

Or you could bake several loaves at once, using all the beer, and then freeze the loaves you don't eat right away. Bread always freezes beautifully.

I use the exact same Cook's Illustrated recipe almost every week, and I keep the leftover beer in a jar in the fridge. Old beer works fine.

@andypucko, the recipe actually works best with crappy mild beer a la Budweiser; more flavorful beers (ones that I'd like to drink) won't do. Three ounces per week, I am slowly working my way through a 12-pack of PBR that folks brought to a party.