Prep 8 ounces of shredded cheeses and set aside.
Start with the roux. Melt the butter in a small saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste forms, about 1 minute.
In a slow and steady stream, whisk in the dairy followed by the beer. After it’s all added, continue whisking until it slightly thickens, about 1 minute.
Add the cream cheese next and allow it to melt into the liquids.
One at a time, whisk in the Franks, Soy, and remaining spices.
Use Temp gun to check the heat, bring the pot to about 140F and add a handful of shredded cheese. The temp will drop, but try to keep the temp at 130F-140F. Once melted add another handful of cheese. Repeat until all the cheese has melted.
Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese, if desired. The dip will be thin right off the stove (and delicious, of course), but will begin to thicken after a few minutes. It’s delicious warm or room temperature.
Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again. When reheated aim for the melting cheese temp, stir and serve warm.