Pour ¼ cup (60 g) of beer into a microwave safe bowl for 10 seconds. Temp should be between 105F/40C to 110F/43C, any warmer and it will kill the active yeast.
Mix in sugar and yeast, stirring gently with a wooden spoon.
Let sit for 5-10 minutes until foamy.
Add melted butter and remaining ¾ cup (180 g) of beer. Gently stir to combine.
Using bowl of stand mixer with paddle attachment, work 2 cups (250 g) of the flour, Parmesan, garlic, parsley, and salt together at medium speed.
Pour in yeast mixture slowly, continuing at medium speed.
Dough should start to form and grip the paddle attachment.
Slowly spoon in remaining flour until dough begins to pull away from the sides of the bowl.
Place dough in a lightly oiled bowl, cover with plastic wrap, and set in a warm draft free place to proof, about 45 min.
Prepare a 12-cup muffin pan with baking spray.
Place dough on a lightly floured surface. Punch down excess air.
Divide into two equal portions.
Roll first half into a 12 in by 12 in square. Sprinkle with ¼ cup (30 g) Asiago cheese and gently press with fingertips into the dough.
Using a bench scraper or sharp knife cut into 6 even strips.
Stack the strips evenly onto one another.
Then, cut short length into 6 equal pieces.
Place each piece sideways into the center of the muffin tray cups.
Repeat with second half of dough.
Gently separate the top half of the layers to create a fantail.
Loosely cover the muffin tray with plastic wrap and set in a warm draft free place to puff for a second proof. This should take an additional 40-45 min.
Preheat oven to 375 F (190 C).
Bake muffins until golden brown about 20-24 min.
Set muffin tray on cooling rack for 10 minutes before removing each muffin.
Meanwhile in a small saucepan, add remaining 2 Tbsp of butter, teaspoon of garlic, and 2 Tbsp of Parsley. On medium low heat, allow butter to melt and cook down parsley.
Drizzle warm butter mixture onto muffins.