Trim the bottoms of the Brussels Sprouts and remove the outer leaves. Transfer the leaves to a bowl. Using a food processor, box grater or mandolin, finely shred the Brussels Sprouts and transfer them to the bowl along with the fennel, apple and apricots. Season the vegetables with salt and pepper and set aside.
Pesto
Add the almonds and cheese to a food processor and pulse until finely chopped. Add in the parsley, oil, honey, lemon juice, thyme and beer and puree until fairly smooth. Season with salt and pepper to taste and set aside.
Assembly
Mix together the pesto with the salad until well coated. Garnish with toasted almonds and shaved cheese, if desired.