Add the beer and butter to a saucepan. Cook over medium heat until the butter is melted and just starting to boil.
Remove from heat, add the salt, flour, and sugar.
Add back to medium heat, stirring with a wooden spoon constantly until mixture becomes one large ball and clings to the spoon (this should only take a minute and the pan may be hot enough that you don’t need to reintroduce heat).
Add to a stand mixer with a paddle attachment, allow to cool for ten minutes.
Preheat the oven the 450° F.
Add the eggs one at a time, mixing until the dough starts to come back together (after looking as if it may be breaking) before adding another egg.
Mix for at least 2 minutes after the last egg until the mixture looks creamy, and when you pull the mixer paddle up, it leaves a trail that looks like a bird's beak where the dough slides back down but still clings to the paddle.
The dough should be smooth and sticky. Add to a piping bag with a star tip.
Cover a baking sheet with parchment paper. Pipe circles of dough onto the parchment, about 1 ½ inches wide.
With the tip of a wet finger, press the tip down so it doesn’t look like a sorting hat. Brush with egg wash.
Bake for 5 minutes and then reduce heat to 350°F without opening the oven. Bake for an additional 15-20 minutes or until the cream puffs are golden brown, allow to cool.
Use a bread knife to slice the top off the cream puffs.