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Yield: 2½ cups
Cook Time: 10 minutes
1 pound sharp yellow cheddar cheese, preferably Wisconsin cheddar
1 large garlic clove, smashed
2 teaspoons Worcestershire sauce
¼ teaspoon ground mustard
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper, plus more to taste
¾ cup Hefeweizen wheat beer
Assorted crackers, for serving
Pretzel sticks, for serving