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In a large bowl, stir together the flour, yeast, and salt. Pour in the beer and mix with a spatula until combined. The dough will be sticky—don’t worry, that’s exactly how it should be! Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for at least 12 hours, ideally overnight.
Preheat your oven to 450°F. Place a large Dutch oven with the lid inside the oven to preheat for 30 minutes.
Generously dust your work surface with flour. Scrape the dough out of the bowl—it will be loose and sticky. Using floured hands, gently shape the dough into a rough ball and place it on a piece of parchment paper. Cover with a towel and let it rise for 1 hour, or until it has doubled in size.
Carefully remove the preheated Dutch oven from the oven. Lift the dough with the parchment paper and place it inside the Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until the bread is deep golden brown.
Let the bread cool slightly before slicing. Serve with softened butter and a sprinkle of sea salt.