Colorado Microbrew and Cheddar Cheese Soup

Cook bacon in large heavy nonreactive stockpot over medium heat until limp but not brown. Add white onion and cook until onion is translucent and bacon is crisp. Stir in flour gradually. Cook for 2 minutes, stirring constantly. Add half and half and stock a small amount at a time, stirring constantly to ensure there are not lumps. Bring to a boil and reduce heat. Simmer, covered, over low heat for 15 minutes. Remove from heat. Whisk in cheese, Tabasco sauce, Worcestershire sauce, ale, salt and pepper. Ladle into a bowl and sprinkle with green onions. Serves 6