In a small bowl combine the water, sugar, salt, and yeast, then set aside until the yeast foams. Stir in the beer.

Put the flour in a larger bowl, then add the yeast mixture and butter and use an electric mixer with a dough hook attached. Mix on low speed until combined.

Increase the speed to medium, and mix until the dough comes together and pulls away from the sides of the bowl - about 5 minutes. (If you don't have a dough mixer attachment, you can put the dough on a floured surface, and knead it for about 10 minutes, until it comes together and becomes elastic.)

Form the dough into a ball and put it back in the bowl - drizzle a little oil over it and roll it around well, oiling the ball of dough and the inside of the bowl.

Cover with a damp kitchen towel, and leave in a warm place to rise for about 1 hour, or until doubled in size.

Punch the dough down and roll it out into a large rectangle. Use a biscuit cutter to cut 3" circles out of the dough.

Take a circle in your hand, spoon some cheese on it, then some cooked sausage.

Pull up all sides of the circle to make a pouch, then twist and pinch off the end, making sure it's a tight seal.

Repeat until all the dough has been used.

Bring the 10 cups of water and the baking soda to a boil in a large pot.

Pre heat the oven to 450°F.

Line two baking sheets with baking paper, and grease the paper.

Gently place each pretzel ball into the boiling water, three or four at a time, and boil for about 30 seconds, then remove carefully with a slotted spoon. Place on the prepared baking sheets.

Use a fork to mix the egg yolk and tablespoon of water together in a small bowl, then brush each ball well with the mix.

Sprinkle the balls with pretzel salt (I couldn't find any pretzel salt, so I used fleur de sel, and it worked great) and bake in the oven for about 12-15 minutes, or until golden brown.

Serve warm with spicy deli or German mustard on the side.