Place the egg whites in a medium mixing bowl and the yolks in large mixing bowl. Set the bowl with the whites aside for now as we'll come back to them later.

Whisk the yolks until well-beaten and smooth, about 30 seconds. Then, add the beer and whisk until combined and frothy, about another 30 seconds. Follow by adding the milk and whisk until combined into the eggy-beer mixture, about another 30 seconds.

Add the flour, sugar, baking powder, vanilla, and melted butter and whisk until a batter is formed. Once smooth and free of lumps, you're good. Set the batter bowl aside for the time being.

Now it's back to the egg whites! Add the salt to the bowl with the whites and use a hand mixer to beat until foamy stiff peaks form (it should look like shaving cream), about 1 minute. Using a silicone spatula, gently fold the frothy egg whites into the batter until nicely combined. (NOTE: For Schitt's Creek fans, folding means to use a mix in a scooping/swirling motion.)

Cover the bowl with a lid, plate, or dish towel and let it rest for 15 minutes as you turn on the waffle maker so it preheats.

After 15 minutes of the batter resting and once the waffle maker is preheated, add the batter to the center (I find ½ cup is the norm for most circular waffle makers - but check your model's suggested batter amount) and cook according to your waffle maker's instructions, usually 2-3 minutes per waffle. (NOTE: If steam comes out of the sides of the waffle maker, that's a good thing because it means your waffle is cooking)!

Enjoy topped with any toppings you desire!