Step 1

Shred the cheese and set it aside.

Step 2

Combine ½ tsp garlic powder, ½ tsp onion powder, 1/8 tsp cayenne, ½ tsp salt, and 1/8 tsp pepper, set aside.

Step 3

Heat the milk in the microwave for 45 seconds.

Step 4

Melt butter over medium heat. Whisk in the flour and stir for 1 minute.

Step 5

Slowly incorporate the milk and then the beer, whisking as you pour. If you add it too fast, the roux will thin out too much.

Step 6

Add the seasonings, Worcestershire sauce, and the mustard. Let the mixture bubble gently, increase heat if needed.

Step 7

Allow it to continue to gently bubble and thicken for about 5 minutes.

Step 8

Reduce heat to low and let the base cool down. Gradually sprinkle in cheese and stir to combine.

Step 9

Taste, and add a splash more beer if a thinner consistency or stronger beer flavor is preferred. Season with salt/pepper if desired.

Step 10

Serve with soft pretzels, crusty bread, vegetables, or chips.