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65 Ways to Open a Beer Bottle in 2 Minutes

65 Ways to Open a Beer Bottle in 2 Minutes

You can use a slice of pizza, a brick, or an old bathtub

How to Open a Bottle of Beer

Sure, some flip-flops have a bottle opener on the soles of the shoe, but not everyone has an opener handy everytime they want a cold one.

Here, video-maker Chris Sumers imagines some 60-plus ways to open a bottle of beer, all supposedly in the name of art. Watch below, then check out another 15 crazy beer bottle openers.


  • 2 cups beer. Use plain old Bud or Miller's High Life (not lite beer or ale)
  • 1 cup Crisco shortening
  • 1 cup firmly packed light brown sugar
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 3 cups all-purpose flour, divided
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 tsp ground allspice
  • 2 tsp. ground cloves
  • 1 cup chopped pecans
  • 2 cups raisins

Next day: Cream shortening, and gradually add sugar, beating well. Add eggs one at the time, beating well after each addition.

Combine 2 1/2 cups flour, baking powder, baking soda, salt, and spices. Whisk to mix, then add to creamed mixture alternately with beer, beginning and ending with flour mixture. Mix well after each addition.

Dredge pecans and raisins in remaining 1/2 cup flour, stir to coat well, then fold into batter.

Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 325 degrees F for 30 minutes. Increase oven temperature to 350 and bake an additional 25 minutes or until cakes tests done.

Remove from oven when done, and allow to cool in pan for 5 minutes, then turn out loaves onto wire rack to cool completely before slicing or wrapping to freeze.

Source: My German friend and neighbor, Gretchen. My three daughters grew up eating cookies that she baked just for them every week. I've forgotten the name of the cookie she made, but my girls loved them. Lots of spices just like this cake.


  • 2 cups beer. Use plain old Bud or Miller's High Life (not lite beer or ale)
  • 1 cup Crisco shortening
  • 1 cup firmly packed light brown sugar
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 3 cups all-purpose flour, divided
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 tsp ground allspice
  • 2 tsp. ground cloves
  • 1 cup chopped pecans
  • 2 cups raisins

Next day: Cream shortening, and gradually add sugar, beating well. Add eggs one at the time, beating well after each addition.

Combine 2 1/2 cups flour, baking powder, baking soda, salt, and spices. Whisk to mix, then add to creamed mixture alternately with beer, beginning and ending with flour mixture. Mix well after each addition.

Dredge pecans and raisins in remaining 1/2 cup flour, stir to coat well, then fold into batter.

Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 325 degrees F for 30 minutes. Increase oven temperature to 350 and bake an additional 25 minutes or until cakes tests done.

Remove from oven when done, and allow to cool in pan for 5 minutes, then turn out loaves onto wire rack to cool completely before slicing or wrapping to freeze.

Source: My German friend and neighbor, Gretchen. My three daughters grew up eating cookies that she baked just for them every week. I've forgotten the name of the cookie she made, but my girls loved them. Lots of spices just like this cake.


  • 2 cups beer. Use plain old Bud or Miller's High Life (not lite beer or ale)
  • 1 cup Crisco shortening
  • 1 cup firmly packed light brown sugar
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 3 cups all-purpose flour, divided
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 tsp ground allspice
  • 2 tsp. ground cloves
  • 1 cup chopped pecans
  • 2 cups raisins

Next day: Cream shortening, and gradually add sugar, beating well. Add eggs one at the time, beating well after each addition.

Combine 2 1/2 cups flour, baking powder, baking soda, salt, and spices. Whisk to mix, then add to creamed mixture alternately with beer, beginning and ending with flour mixture. Mix well after each addition.

Dredge pecans and raisins in remaining 1/2 cup flour, stir to coat well, then fold into batter.

Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 325 degrees F for 30 minutes. Increase oven temperature to 350 and bake an additional 25 minutes or until cakes tests done.

Remove from oven when done, and allow to cool in pan for 5 minutes, then turn out loaves onto wire rack to cool completely before slicing or wrapping to freeze.

Source: My German friend and neighbor, Gretchen. My three daughters grew up eating cookies that she baked just for them every week. I've forgotten the name of the cookie she made, but my girls loved them. Lots of spices just like this cake.


  • 2 cups beer. Use plain old Bud or Miller's High Life (not lite beer or ale)
  • 1 cup Crisco shortening
  • 1 cup firmly packed light brown sugar
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 3 cups all-purpose flour, divided
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 tsp ground allspice
  • 2 tsp. ground cloves
  • 1 cup chopped pecans
  • 2 cups raisins

Next day: Cream shortening, and gradually add sugar, beating well. Add eggs one at the time, beating well after each addition.

Combine 2 1/2 cups flour, baking powder, baking soda, salt, and spices. Whisk to mix, then add to creamed mixture alternately with beer, beginning and ending with flour mixture. Mix well after each addition.

Dredge pecans and raisins in remaining 1/2 cup flour, stir to coat well, then fold into batter.

Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 325 degrees F for 30 minutes. Increase oven temperature to 350 and bake an additional 25 minutes or until cakes tests done.

Remove from oven when done, and allow to cool in pan for 5 minutes, then turn out loaves onto wire rack to cool completely before slicing or wrapping to freeze.

Source: My German friend and neighbor, Gretchen. My three daughters grew up eating cookies that she baked just for them every week. I've forgotten the name of the cookie she made, but my girls loved them. Lots of spices just like this cake.


  • 2 cups beer. Use plain old Bud or Miller's High Life (not lite beer or ale)
  • 1 cup Crisco shortening
  • 1 cup firmly packed light brown sugar
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 3 cups all-purpose flour, divided
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 tsp ground allspice
  • 2 tsp. ground cloves
  • 1 cup chopped pecans
  • 2 cups raisins

Next day: Cream shortening, and gradually add sugar, beating well. Add eggs one at the time, beating well after each addition.

Combine 2 1/2 cups flour, baking powder, baking soda, salt, and spices. Whisk to mix, then add to creamed mixture alternately with beer, beginning and ending with flour mixture. Mix well after each addition.

Dredge pecans and raisins in remaining 1/2 cup flour, stir to coat well, then fold into batter.

Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 325 degrees F for 30 minutes. Increase oven temperature to 350 and bake an additional 25 minutes or until cakes tests done.

Remove from oven when done, and allow to cool in pan for 5 minutes, then turn out loaves onto wire rack to cool completely before slicing or wrapping to freeze.

Source: My German friend and neighbor, Gretchen. My three daughters grew up eating cookies that she baked just for them every week. I've forgotten the name of the cookie she made, but my girls loved them. Lots of spices just like this cake.


  • 2 cups beer. Use plain old Bud or Miller's High Life (not lite beer or ale)
  • 1 cup Crisco shortening
  • 1 cup firmly packed light brown sugar
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 3 cups all-purpose flour, divided
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 tsp ground allspice
  • 2 tsp. ground cloves
  • 1 cup chopped pecans
  • 2 cups raisins

Next day: Cream shortening, and gradually add sugar, beating well. Add eggs one at the time, beating well after each addition.

Combine 2 1/2 cups flour, baking powder, baking soda, salt, and spices. Whisk to mix, then add to creamed mixture alternately with beer, beginning and ending with flour mixture. Mix well after each addition.

Dredge pecans and raisins in remaining 1/2 cup flour, stir to coat well, then fold into batter.

Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 325 degrees F for 30 minutes. Increase oven temperature to 350 and bake an additional 25 minutes or until cakes tests done.

Remove from oven when done, and allow to cool in pan for 5 minutes, then turn out loaves onto wire rack to cool completely before slicing or wrapping to freeze.

Source: My German friend and neighbor, Gretchen. My three daughters grew up eating cookies that she baked just for them every week. I've forgotten the name of the cookie she made, but my girls loved them. Lots of spices just like this cake.


  • 2 cups beer. Use plain old Bud or Miller's High Life (not lite beer or ale)
  • 1 cup Crisco shortening
  • 1 cup firmly packed light brown sugar
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 3 cups all-purpose flour, divided
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 tsp ground allspice
  • 2 tsp. ground cloves
  • 1 cup chopped pecans
  • 2 cups raisins

Next day: Cream shortening, and gradually add sugar, beating well. Add eggs one at the time, beating well after each addition.

Combine 2 1/2 cups flour, baking powder, baking soda, salt, and spices. Whisk to mix, then add to creamed mixture alternately with beer, beginning and ending with flour mixture. Mix well after each addition.

Dredge pecans and raisins in remaining 1/2 cup flour, stir to coat well, then fold into batter.

Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 325 degrees F for 30 minutes. Increase oven temperature to 350 and bake an additional 25 minutes or until cakes tests done.

Remove from oven when done, and allow to cool in pan for 5 minutes, then turn out loaves onto wire rack to cool completely before slicing or wrapping to freeze.

Source: My German friend and neighbor, Gretchen. My three daughters grew up eating cookies that she baked just for them every week. I've forgotten the name of the cookie she made, but my girls loved them. Lots of spices just like this cake.


  • 2 cups beer. Use plain old Bud or Miller's High Life (not lite beer or ale)
  • 1 cup Crisco shortening
  • 1 cup firmly packed light brown sugar
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 3 cups all-purpose flour, divided
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 tsp ground allspice
  • 2 tsp. ground cloves
  • 1 cup chopped pecans
  • 2 cups raisins

Next day: Cream shortening, and gradually add sugar, beating well. Add eggs one at the time, beating well after each addition.

Combine 2 1/2 cups flour, baking powder, baking soda, salt, and spices. Whisk to mix, then add to creamed mixture alternately with beer, beginning and ending with flour mixture. Mix well after each addition.

Dredge pecans and raisins in remaining 1/2 cup flour, stir to coat well, then fold into batter.

Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 325 degrees F for 30 minutes. Increase oven temperature to 350 and bake an additional 25 minutes or until cakes tests done.

Remove from oven when done, and allow to cool in pan for 5 minutes, then turn out loaves onto wire rack to cool completely before slicing or wrapping to freeze.

Source: My German friend and neighbor, Gretchen. My three daughters grew up eating cookies that she baked just for them every week. I've forgotten the name of the cookie she made, but my girls loved them. Lots of spices just like this cake.


  • 2 cups beer. Use plain old Bud or Miller's High Life (not lite beer or ale)
  • 1 cup Crisco shortening
  • 1 cup firmly packed light brown sugar
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 3 cups all-purpose flour, divided
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 tsp ground allspice
  • 2 tsp. ground cloves
  • 1 cup chopped pecans
  • 2 cups raisins

Next day: Cream shortening, and gradually add sugar, beating well. Add eggs one at the time, beating well after each addition.

Combine 2 1/2 cups flour, baking powder, baking soda, salt, and spices. Whisk to mix, then add to creamed mixture alternately with beer, beginning and ending with flour mixture. Mix well after each addition.

Dredge pecans and raisins in remaining 1/2 cup flour, stir to coat well, then fold into batter.

Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 325 degrees F for 30 minutes. Increase oven temperature to 350 and bake an additional 25 minutes or until cakes tests done.

Remove from oven when done, and allow to cool in pan for 5 minutes, then turn out loaves onto wire rack to cool completely before slicing or wrapping to freeze.

Source: My German friend and neighbor, Gretchen. My three daughters grew up eating cookies that she baked just for them every week. I've forgotten the name of the cookie she made, but my girls loved them. Lots of spices just like this cake.


  • 2 cups beer. Use plain old Bud or Miller's High Life (not lite beer or ale)
  • 1 cup Crisco shortening
  • 1 cup firmly packed light brown sugar
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 3 cups all-purpose flour, divided
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 tsp ground allspice
  • 2 tsp. ground cloves
  • 1 cup chopped pecans
  • 2 cups raisins

Next day: Cream shortening, and gradually add sugar, beating well. Add eggs one at the time, beating well after each addition.

Combine 2 1/2 cups flour, baking powder, baking soda, salt, and spices. Whisk to mix, then add to creamed mixture alternately with beer, beginning and ending with flour mixture. Mix well after each addition.

Dredge pecans and raisins in remaining 1/2 cup flour, stir to coat well, then fold into batter.

Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 325 degrees F for 30 minutes. Increase oven temperature to 350 and bake an additional 25 minutes or until cakes tests done.

Remove from oven when done, and allow to cool in pan for 5 minutes, then turn out loaves onto wire rack to cool completely before slicing or wrapping to freeze.

Source: My German friend and neighbor, Gretchen. My three daughters grew up eating cookies that she baked just for them every week. I've forgotten the name of the cookie she made, but my girls loved them. Lots of spices just like this cake.


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