Chop the bacon and add to a large skillet off heat. Add to a pan over medium heat, cooking until the bacon has crisped and the fat has rendered (putting the bacon in a cold pan, then cooking over medium heat takes longer but renders fat much better ).
While the bacon cooks, cook the noodles. Add the ramen to a pot of heavily salted, boiling water. Cook for one minute or until just before al dente (almost cooked but still a little crunchy) drain but reserve ¼ cup of pasta cooking water. Add noodles to a colander or strainer to allow to dry (sauce clings better to noodles that are not wet).
In a bowl whisk together the egg plus 2 yolks (if not plating each bowl with its own yolk, use all 6 yolks for this step), beer, cheese, and pepper.
Once the bacon has crisped, remove from heat, and scoop out or pour off about half of the bacon grease. Add the garlic to the pan, stirring until the garlic is fragrant (this should be able to be done off-heat, the bacon grease should still be hot enough to cook the garlic, if not add the pan back to heat for a few seconds).
Add the noodles to the bacon pan (off heat), stirring until the noodles are coated in the bacon and garlic grease.
Add the egg sauce, stirring to coat the noodles. Add the reserved pasta water to thin if the mixture is too thick.
Divide the noodles between four bowls, top each bowl with an egg yolk.
Garnish with additional cheese and chives if desired.