Preheat oven to 350 degrees F. Lightly grease an 8x4" (or similar size) loaf pan with non-stick spray and set aside.
Combine the self rising flour, sugar, salt, garlic powder and Italian seasoning in a large bowl and whisk to combine.
Pour in the beer and use a sturdy spoon to mix, until a soft and semi-stick dough forms. Add in the cheese and fold into the dough.
Pour the dough into the prepared loaf pan and place the pickled jalapeños on top in an even layer.
Bake the bread for 50 to 60 minutes, until golden brown on top. Remove bread from oven and let cool for about 10 minutes before removing from pan to a wire rack.
Brush or pour the melted butter all over the top and sides of the bread and let soak in. Let cool slightly before slicing into 8 slices. Enjoy!
Notes
Bread can be stored at room temperature for up to 3 days, in the fridge for up to 5 days, or frozen for up to 3 months.