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Melt the butter in a small skillet over medium heat. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute.
Slowly pour in beer. Remove skillet from heat, and cool slightly at room temperature, about 5 minutes.
Process cheese, Worcestershire, hot sauce, dry mustard, Dijon, black pepper and cayenne in a food processor until combined.
Carefully add beer mixture. Secure lid on food processor; pulse until smooth and creamy, about 15 (1-second) pulses, scraping down sides of bowl as needed.
Add salt to taste, and pulse to combine; transfer to a serving bowl.
Serve with your favorite dippers. Keep refrigerated in an airtight container for up to 1 week.