In a medium pot or saucepan, melt the Anchor butter over medium high heat. Add the garlic and cook for a few seconds being careful not to let the garlic burn. Add the flour and cook for 1 minute, stirring continuously with a whisk.
Add the milk slowly and continue stirring until the mixture begins to thicken. Add the beer, mustard, pepper sauce and a pinch of salt and black pepper, whisking until smooth.
Reduce the heat to low. Stir in the Anchor cheeses in parts mixing well after each addition. If the sauce is very thick, add a little milk to thin. Taste and adjust seasoning if necessary.
Pour the sauce into a serving bowl and serve as desired. Suggested dippers: toasted bread slices, carrot sticks, pretzels, chips.