In a sauce pan over medium high heat, add the strawberries and the sugar. With a potato masher, or mallet, smash and stir the strawberries until well macerated and combined with the sugar.

Allow the mixture to come to a boil, stirring and mashing until all the strawberries have broken down, about 10 minutes.

Remove from heat, stir in the beer and allow to cool. (If you want to strain the pulp and seeds, do so now. I didn't strain.)

Place the strawberry mixture in the refrigerator until completely cool, about 2 hours.

Churn in your ice cream make according to manufactures specifications. Place in a freezer safe container and chill until ready to serve.