Here's the recipe from the F&W Festival cookbook I bought this year:
1/4 pound smoked bacon, finely chopped
1 medium onion, finely chopped
1/2 cup finely sliced celery
1/2 cup finely chopped carrots
3 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
12 ounces grated white cheddar, Canadian Black Diamond
3 dashes Tabasco
1/2 teaspoon of Worcestershire
1/2 cup Moosehead Canadian Ale, room temperature
salt and freshly group pepper to taste
1 tablespoon thinly sliced chives
1. Cook the bacon in a large heavy, non-reactive soup pot over a medium head until wilted but not browned.
2. Add onion, celery, and carrots and cook until onions are translucent and bacon has crisped
3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure that there are no lumps. Bring the liquid to boil, cover and simmer over low heat for 15 minutes.
4. Remove from heat and whisk in the cheese, tabasco, worcestershire, and ale. Season with salt and pepper to taste
5. Sprinkle with chives and serve
