|5 tbsp • Salted butter|
|1/4 cup 1 tbsp • All-purpose flour|
|1/4 cup 2 tbsp • Shallots • minced|
|1/4 cup • Garlic • minced|
|1 1/2 cup • Dark beer|
|4 cup • Heavy cream|
|1 sprig • Fresh thyme|
|1 • Bay leaf|
|3/4 cup • Sharp cheddar cheese • grated|
|3/4 cup • Swiss cheese • grated|
|4 slice • American cheese|
|1/2 tsp • Salt|
|1/4 cup • White pepper • freshly ground|
Heat the butter in a medium saucepot over medium heat. When melted add the flour and cook, stirring continuously, until the roux turns golden brown and begins to smell nutty, about 3 minutes. Add the beer, bring to a high simmer, and continue to cook until the beer is reduced by half, 4 to 5 minutes. Add the shallot and garlic and cook, stirring, until soft, about 2 minutes.
Add the cream, thyme, and bay leaf and bring to a simmer (stirring often to prevent boiling over). Continue to simmer until the sauce thickens considerably, about 10 minutes. Remove from the heat and discard the thyme sprig and bay leaf.
Whisk in the grated cheeses a handful at a time. Season with the salt and pepper. Serve immediately, with soft pretzels, chips, and jerky of choice.