Stir the warm water, brown sugar, and dry yeast together in a small bowl.
Place the bread flour & salt in a large mixing bowl and whisk together.
When the yeast mixture looks foamy, stir it into the flour mixture.
Stir in the beer until a stiff dough forms.
Knead the dough for 10 minutes, or until it feels silky and elastic.
Place the dough in an oiled bowl, cover with plastic wrap, and allow to rise in a warm place for 90 minutes, or until doubled in bulk.
Punch down the dough, and divide it into 8 equal portions.
Roll each portion of dough into a rope about 20-inches long.
Twist into a pretzel shape and place on an oiled baking sheet.
Cover loosely with plastic wrap, and allow to rise for 30 minutes.
Preheat the oven to 450 degrees F.
Bring a large pot of water to a simmer, and add the baking soda (liquid will foam up and then settle back down).
Boil the pretzels (one or two at a time) in the liquid for 1 minute on each side.
Drain on clean towels, then transfer to parchment-lined baking sheets.
Brush with egg wash, and sprinkle with salt.
Bake for 18 to 22 minutes, or until dark brown and shiny.