I would just like to say that I have been throwing dark chocalatey beer into dough for awhile now and everyone who has tried the pizza has enjoyed it, many have even asked if the dough is whole wheat, which of course it is not. Unfortunately I still do not understand why these dark beers are so unrecommended to use here, they are a bit tricky to use but why??
Also, all beer has yeast in it, I doubt most sieves are able to to extract every yeast cell. It is therefore feasible to devise a pizza made from beer, salt, and flour. Perhaps the salt is not needed.