1/2 c. butter
1/2 c. flour
1 tsp. salt
1/2 tsp. dry mustard
2 cans beer (24 oz. total)
3 tsp. Worcestershire
4 c. shredded sharp Cheddar (1 lb.)

Melt butter. Blend in flour, salt and mustard. Stir in beer and Worcestershire. Cook, stirring constantly until thickened. Add cheese and cook, stirring until melted. Serves 4-6. Serve with small chunks of pumpernickel bread.