Mix beer, yeast, granulated sugar and graham flour together in a large mixing bowl. Cover lightly with a cloth and leave overnight.
Next day, mix in all the remaining ingredients. Turn out on a floured board and knead until smooth. Place in a large, oiled mixing bowl, cover and let rise in a warm place until doubled in bulk. Punch down, divide into 2 loaves and place in oiled baking pans. Cover lightly and let rise until doubled in bulk. Bake in preheated 375°F oven for 35-45 minutes until firm and browned. Turn out on wire racks. Brush tops of loaves with butter, if desired.
