I use beer all the time in the dough. It is my go to liquid for dough making. Unlike Don, I prefer the lighter beers, I like the ipa's the most. In my experience I feel like they make a slightly stretchier end crust, which I like. Dark beers have made a denser, tougher end product. To me, the best thing about using beer in the crust is olafactory, in nature. When baking, it smells awesome, makes your house smell awesome, and you taste is dramatically affected by your sense of smell. I've been to commercial pizza places that use beer, but it never is as good as at home, and I think it is because of the smell of the baking process.
Those are my thoughts, good luck, have fun experimenting!