Thank you so much every one! @Jolenealaska It came out very interesting! But I think that was due to the recipe I used more than anything. I had found a recipe on Food Network from Robert Irvine, and it came out much thicker than I'm accustomed to, which was ironic, since the whole point of the "bubbly beverage" was to make it light and airy.
Though I have to say at the same time, the batter stuck very well, more so than a normal tempura. I did have to use a lot more liquid than the recipe called for too, so I'm not sure if that was an effect of the beer, or just the recipe was mistaken.
Either way Jolene, keep that in mind if you try beer in your tempura batter, that you may need more than the recipe calls for.
But I also took @Jbaker's advice too; for the added liquid I used sake.