Open beer and let stand for 6 hours so it becomes flat. Mix sugar with beer until sugar dissolved. Preheat over to 250 degrees. Slowly add flour with beer until you have a smooth creamy mixture like melted peanut butter. Pour mixture into loaf pan coated with non-stick cooking spray. Fill each pan 3/4 of the way. Let pans sit for 30 minutes for proofing. Place filled loaf pans in oven and allow to cook for 1 1/2 hours. Check for doneness with toothpick. Excellent with honey butter spread, or as toast for breakfast with cinnamon sugar. Yield: 6 to 8 servings