Combine the beer and milk, heat to 120°F (always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature.)

In a stand mixer stir together the flour, honey and yeast.

Add the warmed liquid, mix until combined, Stir in the butter and salt. mix with a dough hook for 6 to 8 minutes or until the dough comes together and starts to gather around the blade (dough will still be soft and slightly sticky).

Oil a large bowl, add the dough to the bowl (this works best with wet or oiled hands). Cover the bowl and allow the dough to rise in a warm place until doubled in size, about 1 hour.

Spray a large (10x5) loaf pan with cooking spray. Shape the dough into a log, transfer to the prepared pan.

Cover the pan, and let the dough rise for 60 to 90 minutes, or until it starts to rise just over the top of the pan. Towards the end of the rising time, preheat the oven to 350°F.

Brush the top with melted butter.

Bake for 35-40 minutes or until the top is golden brown. Allow to cool on a wire rack.