Mix the lukewarm water, yeast, syrup and beer in a large bowl. Add the flour and mix well. Add the salt and oil and knead at high intensity until the dough has an elastic consistency and is completely firm and smooth. Divide the dough into 80g portions and place them in oven-proof round forms. Let rise for 1 hour at room temperature. When time’s nearly up, preheat the oven to 220°C. Bake at 220°C for 5 minutes, then reduce the heat to 150°C and bake for another 10 minutes.