Spicy Beer Cheese.

My best suggestion for this recipe is too make sure you have all your ingredients prepared to add, since this goes rather quickly and needs constant stirring.

1 Tbs olive oil
2 Tbs butter
3 Tbs flour
1/2 cup half and half
1 cup beer
1 tsp dry mustard
1 diced jalapeno (or 2, if you're me and love spice)
2 cups shredded sharp cheddar

Sautee diced jalapeno in oil. Set aside.

Melt butter on medium heat, and add flour, whisking constantly until a thick paste is created. Tips for making a roux can be found here.  I've only ever made a roux to the white/maybe blonde stage, and this is no different.

Add half and half, beer, mustard, and jalapeno, whisking constantly until blended. Let sit and simmer for a few minutes until the sauce starts to thicken and bubble a little.

Add cheese in small handfuls, whisking until completely blended.

Serve immediately with chips, pretzels, bread, etc. or store for later reheating. Effing delicious.

You can use milk instead of half and half for health reasons, but you are already eating beer cheese, so I figure you might as well go for it.