In a very large bowl, mix together flour, yeast, and salt.
Add water, beer, and vinegar and mix until the mixture is well combined.
Cover the bowl with plastic wrap and let it rise for 8 to 18 hours at room temperature.

On a work surface, stretch a large towel and sprinkle it with cornmeal. Set aside.
On the work surface, lightly floured, transfer the dough.
With your right hand, lift the dough, to the right and bring it back to the middle of the dough, and then, lift the dough from the left side with your left hand, and bring it back to the middle of the dough.

Transfer the ball of dough to the prepared towel, with the fold underneath.
Sprinkle the ball of dough with cornmeal and fold the towel over it.
Let it rise again for 2 hours.

30 minutes before the end of the rise, put a stainless steel pot, with its lid, in the oven preheated to 450 F (230 C).
Remove the pot from the oven, remove the lid, and place the dough inside.
Make 3 cuts with a razor blade, put the lid back on, and bake for 40 minutes.
After 40 minutes, remove the lid and continue baking for 15 minutes.

Remove the pot from the oven and remove the bread by turning it over onto a work surface.
Transfer to a cooling rack.