Wisconsin Beer Cheese Soup

1/4 pound bacon

1/4 cup plus 2 tablespoons all-purpose flour

1/2 cup cold water

2 cups milk

1 1/2 cups (12 ounces) beer

8 ounces (2 cups) medium cheddar cheese, shredded

8 ounces (2 cups) Colby cheese, shredded

1 garlic clove, minced

1 teaspoon Worcestershire sauce 

6 pretzel rolls, optional

3 tablespoons minced fresh chives

Fry bacon in a large skillet over medium heat until crisp.  Remove bacon to paper towels to drain.  When cool enough to handle, crumble bacon.  Set aside.

Combine flour and cold water in a bowl until smooth.  Whisk the milk, beer, cheddar, Colby, garlic, and Worcestershire sauce in a large saucepan over medium heat, whisking constantly until cheeses are melted.  Slowly whisk in flour mixture.  Cook over medium heat, whisking constantly for 8-10 minutes or until soup is thickened.

Hollow out pretzel rolls, if desired, with a sharp knife for bowls.  Spoon soup into rolls or serving bowls.  Garnish with chives and reserved bacon.