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1. Pour beer and sugar into a heavy 4- to 5-quart saucepan. Bring to a boil over high heat, stirring constantly until the sugar is dissolved, then remove the pan from the heat.
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2. In a small bowl, beat the egg yolks with a wire whisk or fork to break them up, and beat in the sour cream a little at a time. Stir about ¼ cup of the hot beer into the mixture, and then whisk it into the beer.
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3. Add the cinnamon, salt and a few grindings of pepper. Return the pan to low heat and cook, stirring constantly, until the soup thickens slightly. Do not let it boil or it may curdle.
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4. Taste for seasoning and serve at once from a heated tureen or in individual soup bowls.
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