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In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minutes. Slowly add the beer and stir well until smooth. Add the milk, mustard, Worcestershire, garlic powder, salt, pepper and cayenne. Cook, stirring, until mixture thickens. Remove from heat. Stir in grated cheese, then let stand 1 minute. Stir again, until all the cheese is melted into the sauce. Taste the sauce and add more salt, pepper and/or mustard as needed. Enjoy warm with pretzels. *Can be made ahead and refrigerated up to 3 days or freeze for longer storage.