Melt butter in large soup pot over medium heat.
Add in carrots, celery, and onion and saute 5 minutes or until softened.
Stir in flour, white pepper, and dry mustard.
Slowly add chicken broth and half & half and stir to combine.
Add beer and cook, stirring, over medium-high heat 5-10 minutes or until soup is thickened.
Remove from heat and stir in shredded cheese and worcestershire sauce.
Garnish with bacon, scallions, or additional shredded cheese as desired.
*If soup is too thick, add a small amount of broth to ready desired consistency.