Step 1

Melt butter in a medium sauce pot over medium heat.

Step 2

Wisk in flour and sauté about 1 minute (Do not walk away).

Step 3

Stir in garlic and sauté 1 more minute, stirring constantly.

Step 4

Whisk in beer slowly, a couple Tbsp's at a time, after it's all in simmer another 3 minutes.

Step 5

Then whisk in salt, pepper, sugar, mustard, Worcestershire, and hot sauce. Continue simmering another 3-4 minutes, stirring occasionally until the sauce begins to thicken.

Step 6

Now, add the cheese, a little bit at a time and continue to simmer about another 4 minutes, stir until smooth and thickened up a bit.

Step 7

Finally, whisk in heavy cream and adjust salt and pepper if need be.

Step 8

Let cool the cheese cool to room temperature. I think it's best served at room temperature or slightly warm.