Grease a 9-in. spring form pan and line the bottom with parchment paper; set aside. A bundt pan will also work.

In a small saucepan, heat beer and butter until butter is melted. Remove from the heat.

In a medium size bowl, add sugar and cocoa then pour in beer butter mixture; whisk until blended.

In a small bowl, combine the eggs, sour cream and vanilla; whisk into beer mixture.

Add flour and baking soda to the beer mixture and whisk until smooth. Pour batter into prepared pan.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan. If using a bundt pan, let stand in the pan for 10 minutes, then invert onto a cooling rack to cool completely before frosting.

Frothy Frosting: In a large bowl, beat cream cheese until fluffy. Add powdered sugar and cream; beat until smooth (do not over beat).

Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer.