Warm the beer to about 110-115 degrees F. Add to the bowl of a stand mixer fitted with a dough hook.
Add the sugar, salt and finally, sprinkle the yeast over the liquid. Allow to sit for 5 minutes or until foamy on top.
Now add the melted butter and all purpose flour. Mix on low until just combined, then on medium, beat for 4-5 minutes or until smooth and sticking to the hook, but pulled away from the sides. Place into a greased bowl, cover and place in a warm spot for about an hour, or until doubled in size.
Divide the dough into eight equal pieces. Roll into a snake, then twist into a pretzel shape. This need not be perfect. You can also opt to make pretzel bites and just cut large rectangles to make it easier on yourself.
Preheat the oven to 425 degrees and bring a large pot of water to a boil over high heat. Add the baking soda and half of the pretzels. Boil for 30 seconds, then place back on the baking sheet. Repeat with remaining pretzels.
Once the pretzels have dried, brush with egg wash and sprinkle with salt. I added a link above to the pretzel salt I used.
Bake for 12-15 minutes or until golden and cooked through.
TO MAKE THE BEER CHEESE:
Combine softened cream cheese, mozzarella, sharp white cheddar and lager beer and place into an oven safe dish. Bake with the pretzels until golden and bubbling, about 12-15 minutes. Garnish with fresh parsley. Serve hot.