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

Combine the beer, butter, 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.)

Add the warmed liquid to the stand mixer, mix with a dough hook until combined, add the salt. Mix 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.

Grease two (8x4) loaf pans.

Cut the dough in half

Gently form into rectangles, do not use a rolling pin, just pull and shape with your hands to preserve the air bubbles.

Roll the rectangle into a log. Place each log into a prepared pan, seam side down.

Cover the pan, and let the dough rise for 45 to 60 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 egg wash, sprinkle with salt.

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