Heat a Dutch oven or a large soup pot over medium heat and add chopped bacon. Fry until crispy and fat is rendered, then remove bacon with a slotted spoon and place on a paper towel to drain. Reserve 2 tablespoons of bacon grease in pan.
Reduce heat to low, and add onion and celery, sauté 5-6 minutes until vegetables are translucent. Add garlic and continue to sauté 20-30 seconds stirring continuously to make sure garlic does not burn. Increase heat to medium and add in butter.
Sprinkle the flour over the onion mixture and cook for 3-4 minutes until flour is nutty and golden.
Add in broth, cream, and beer and stir. Cook for 5 minutes for the alcohol to reduce and the mixture to thicken. Reduce to a low heat and gradually add the cheese while stirring. Stir until smooth, then fold in bacon and taste for seasoning. Serve immediately and garnish with thyme. Enjoy!
