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In a 5 quart Dutch oven, cook the bacon, stirring over medium heat until lightly browned (about 5 minutes).
Add the red onion, celery and butter and saute until the onion has softened (about 5 minutes).
Add flour and cook, stirring constantly, for about 4 minutes over medium heat.
Whisk in the chicken stock and bring to a boil for 1 minute.
Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
Add the mil and continue to simmer for 15 minutes. Do not boil after you add the milk.
Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt and pepper until the cheese is melted and the soup is smooth.
Stir in warm beer.
If the soup is too thick, add some warm milk.
Serve garnished with scallions or chives.