In the bowl of a stand mixer fitted with a dough hook add the flour and yeast, mix to combine.

Heat the beer to between 120 and 130F degrees.

Add the beer and the honey to the flour, beat on high until dough gathers around the hook and is no longer sticky, about 6 minutes.

Transfer the dough to a lightly oiled bowl, cover and allow to rise in a warm place until doubled in size, about 1 hour.

Place a baking stone in the oven, preheat for 30 minutes prior to baking.

Once the dough has risen, place a bread peel (or a sheet of parchment paper) on a flat surface, cover in cornmeal or semolina flour. Grab the dough in your heads, folding it into itself gently a few times, then form into a tight ball. Place on the peel (or parchment paper), allowing to rise for about 30 minutes.

Brush the top with egg wash, slash an “X” on top of the loaf using a sharp knife.

Transfer the dough to the pizza stone using either the peel or by simply placing the parchment paper on top of the heated stone (if you don’t own a bread stone, just place the parchment on top of a baking sheet and set that into the oven when you are ready to bake).

Bake at 400 until top is a dark golden brown and makes a hollow “thump” sound when tapped, about 30 minutes.

Allow to cool slightly before slicing.