Step 1: Make the Roux
Melt the butter in a saucepan over medium heat. Add the flour and whisk to combine. Cook for about 1 minute, stirring constantly.

Step 2: Add the Milk
Slowly pour in the milk while whisking continuously. Adding it gradually helps prevent lumps from forming.

Step 3: Add the Beer
Slowly mix in ½–¾ cup of beer, depending on how much beer flavor you want. I used a German wheat beer.

Step 4: Add the Seasonings
Stir in the Worcestershire sauce, Dijon mustard, and garlic powder.

Step 5: Melt in the Cheese
Reduce the heat to medium-low. Add the freshly shredded cheddar cheese and stir until the cheese has completely melted and the dip is smooth.

Step 6: Season and Serve
Taste the dip and add salt as needed. Keep it over low heat, stirring occasionally, until ready to serve. Serve warm with soft pretzel bites, bread, vegetables, or your favorite dippers.