Preheat oven to 350 F. Grease a 9-inch springform pan and line the bottom with parchment paper; set aside. In a small saucepan, heat beer and butter until butter is melted. Remove from heat; whisk in sugar and cocoa until blended. In a separate bowl, combine the eggs, sour cream and vanilla; whisk into beer mixture. In a medium bowl, combine the flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared 9-inch pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack, then remove sides of springform pan. To make the frosting, in a large bowl, beat the cream cheese until fluffy. Add confectioner’s sugar and cream; beat until smooth (do not overbeat). Remove cake from the pan and place on a platter or cake stand. Add frosting to the top of cake so that it resembles a frothy pint of beer (frosting dipping over sides). Makes 12 servings. This is a beautiful cake that stays moist for several days. Refrigerate leftovers.

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