In a large pot over medium heat, melt the butter. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and sauté for another 1-2 minutes.

Make Roux

Sprinkle the flour over the sautéed vegetables and stir well to combine, cooking for 2-3 minutes until the flour is lightly browned.

Add Broth and Beer

Gradually whisk in the chicken or vegetable broth and the Nebraska Cardinal Pale Ale, ensuring there are no lumps. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

Incorporate Cream and Cheese

Stir in the heavy cream, shredded cheddar cheese, Dijon mustard, and Worcestershire sauce. Continue to cook over low heat until the cheese is melted and the soup is smooth. Season with salt and black pepper to taste.

Serve

Ladle the beer cheese soup into bowls and enjoy hot, optionally garnished with additional cheese or fresh herbs.