1-In a medium sized cast iron pan,: In a medium sized cast iron pan, add diced bacon pieces over medium heat and stir until crispy. Remove and reserve, discard the bacon fat.
2-In the same pan over medium heat: In the same pan over medium heat add flour and unsalted butter. Using a whisk, stir to combine the two ingredients. Once the butter is completely melted continue to stir frequently for three minutes to activate the roux.
3-Add the beer, stir, and let the: Add the beer, stir, and let the beer simmer for 2 minutes (stir often). Be sure the heat is adjusted so that there is enough to be simmering the beer. After 2 minutes add the milk and continue to simmer for an additional 2 minutes.
4-Add in the cream cheese and shredded: Add in the cream cheese and shredded cheeses and reduce the heat to low. Stir. The cheese will melt and combine after 2 minutes.
5-Now add the remaining ingredients: Now add the remaining ingredients: Dijon, Worcestershire, and chives, and stir again.
6-Add reserved bacon over the top of: Add reserved bacon over the top of the cheese sauce and serve immediately or transfer to a fondue or warming pot to stay warm and melted. Dip with fresh pretzels, corn chips, and grilled sausage.