From chef John Johnson
Yield: 7 cups
8 tablespoons butter
1/3 cup diced carrot
1 tablespoon diced onion
1 tablespoon diced celery
Granulated garlic, to taste
Kosher salt, to taste
Black pepper, to taste
White pepper, to taste
1/2 cup all-purpose flour
2-1/4 cups 1904 Beer (I used Guinness)
3 cups half-and-half
1/4 teaspoon Worcestershire
Tabasco, to taste
8 ounces grated sharp cheddar cheese
Milk, if needed, to thin
In a large, heavy pot, melt butter on medium heat until sizzling. Stir in carrot, onion and celery and sauté, stirring occasionally, until vegetables turn soft without turning color. As they cook, season with garlic, salt and both peppers.
Stir in flour and let cook, stirring occasionally, for 1 to 2 minutes to cook off floury taste.
A quarter cup at a time at first, stir in beer, incorporating each addition before adding another. Bring mixture to a boil.
Stir in half-and-half, Worcestershire and Tabasco. Bring just to a boil but do not allow to boil. Stir in cheese, let melt. Taste and adjust seasoning. Cover and refrigerate until ready to serve. Reheat, adding milk to thin if needed.