Beer cheese dip

Melt butter in a saucepan (use a silicone spatula on non-stick).

Add the flour to make a roux, the thickener; cook about a minute.

Whisk in about a cup of beer and bring to a boil.

Add the milk, lower the heat a little, and cook, whisking constantly, until it thickens; let it bubble.

Add the mustard, a few dashes of Worcestershire, a good pinch of salt and black pepper; whisk.

To make ahead, reheat with a little more milk to loosen.

With the heat on low, whisk in the three cheeses slowly so they do not clump; once melted, let bubble about a minute, then serve in a crock.