In a 6 quart soup pot, melt margarine. Whisk in flour and cook, stirring constantly until thick. Whisk in broth and beer over medium heat. Whisk until smooth and cook while stirring until thick. Add shredded cheese and cook over medium low heat until cheese is melted.

Add milk and half and half. Stir until smooth and hot. Add cooked chicken and chile. Serves: 8

Note: This soup is temperamental! It will burn easily, curdle or scorch. It needs to be whisked and stirred constantly resist the urge to turn the heat above medium.
By Scott Kerkmans, Alaskan Brewing Co.