Preheat the oven to 350° F. Measure the stout beer and let the foam subside then set aside.
In a mixing bowl combine the all-purpose flour, cocoa powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Whisk together until well combined. Set aside.
In another mixing bowl combine the brown sugar, vegetable oil, and eggs. Whisk together until fully combined and homogenous. Add the molasses and whisk together.
Add the stout to the molasses mixture and gently stir to combine. Avoid whisking the stout in which will cause it to foam up excessively.
Add the dry ingredients to the liquid ingredients and stir to combine. Whisk just until the flour is mixed in being careful not to over mix.
Spray a 12-cup bundt cake pan with non-stick spray. Pour the batter into the bundt pan. Bake for 50 to 60 minutes until done and a toothpick inserted into the cake comes out clean.
Transfer the bundt pan to a rack. Let cool for 5 to 10 minutes and then tip out of the bundt pan onto a serving platter. Let cool completely.
To make the glaze, combine the icing sugar, cinnamon, and cloves in a small mixing bowl. Add the stout and whisk together into a smooth glaze. Drizzle the stout glaze over the cooled bundt and let set. Slice the gingerbread stout bundt to serve and enjoy!