Preheat the oven to 375°F.
Add the bacon to a wire rack over a baking sheet.
Stir together the brown sugar and the beer. Brush the top side of the bacon liberally with the mixture. Bake for 8 minutes. Flip the bacon, then brush with the mixture. Bake for an additional ten minutes. Remove from oven, remove the bacon and allow to cool on a cutting board. Once the bacon is cooled, chop the bacon, set aside.
Lower the oven temperature to 350°F. Add the flour, powdered sugar, and salt to a food processor, pulse to combine.
Add the butter and vanilla extract, process until well combined.
Line an 9x13 baking dish with parchment paper. Press the crust into the bottom of the pan in an even layer.
Bake at 350 for 15 minutes or until just starting to turn a light golden brown. Allow to cool for 10 minutes (allowing the crust to cool will help it to stay in two distinct layers from the filling).
Add all the filling ingredients (except the flakey sea salt) to a mixing bowl, beat until well combined. Pour over the cooled crust.
Sprinkle the chopped bacon on top, then sprinkle with the flakey sea salt ( I used smoked Maldon sea salt).
Bake at 350°F for 35 minutes or until the filling has set and no longer jiggles when you shake the rack. Remove from oven, allow to cool before cutting.