Oktoberfest Beer Cheese Dip

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 c whole milk
• ½ c your favorite Oktoberfest-style beer
• 2 tsp Alstertor Dusseldorf Mustard (can also use ground mustard)
• ½ tsp Worcestershire Sauce
• ½ tsp kosher salt
• 3 c Havarti Cheese, shredded

Add butter to a medium saucepan over medium heat. Once melted, add flour and whisk for 30 seconds. Slowly whisk in the beer, followed by the milk. Continue to cook and whisk for about 5 minutes or until the mixture has thickened. Add mustard, Worcestershire and salt, whisking to combine. Remove from heat and gradually add the cheese a little bit at a time, whisking until completely melted. The sauce should be thick, smooth and lump-free. It can be made 3 days ahead and warmed up slowly over the stove.