Preheat oven to 350°F.

Spray the sides of 9 x 5 loaf pan with non-stick spray, and line the bottom with parchment; spray with non-stick spray.

In a large saucepan, over high heat, combine the stout and molasses and bring to a boil.

Turn off the heat and slowly add the baking soda.

Allow to sit until the foam dissipates.

Meanwhile, in a bowl, whisk together the eggs and both sugars.

Whisk in the oil.

In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, and nutmeg.

Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.

Add the candied ginger and stir to combine.

Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when gently pressed.

NOTE: Do not open the oven until the gingerbread is almost done, or the center may fall slightly.

Transfer to a wire rack to cool.