Preheat oven to 350°F (180°C). Spray a 9×5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.

In a large bowl, whisk together brown sugar and oil until combined. Add eggs, one at a time, whisking well after each addition. Whisk in coffee granules and vanilla.

In a medium bowl, whisk together flour, cocoa, cinnamon, baking powder, salt, and baking soda. In a small bowl, whisk together sour cream and beer. Gradually add flour mixture to sugar mixture alternately with sour cream mixture, beginning and ending with flour mixture, stirring well after each addition. Fold in chocolate until evenly distributed. Pour batter into prepared pan. Sprinkle Chocolate Coffee Streusel on top, breaking up into pea-size pieces.

Bake for 50 minutes. Loosely cover with foil; bake until top is dry, a wooden pick inserted in center comes out with a few moist crumbs, and an instant-read thermometer inserted in center registers 205°F (96°C) to 210°F (99°C), 8 to 16 minutes more. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.