Crisp the Bacon: In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until lightly browned and crispy, about 5 minutes.

Sauté the Aromatics: Add the finely chopped onion, celery, minced garlic, and butter to the pot. Cook until the onion has softened and turned translucent, about 5 minutes more.

Build the Roux: Add the all-purpose flour to the pot and cook, stirring constantly, until it starts to turn golden and smell delightfully nutty, about 4 minutes.

Simmer the Broth: Slowly whisk in the chicken stock and bring the mixture to a boil. Let it boil for 1 minute to thicken, then reduce the heat to a simmer and cook for 15 minutes, stirring occasionally.

Add the Dairy: Pour in the milk and continue gently simmering for 15 minutes. Make sure not to let the soup boil once the milk is added to prevent curdling.

Melt the Cheese: Remove the pot completely from the heat and gently stir in the grated cheddar cheese, Tabasco, Worcestershire sauce, salt, and pepper.

Blend: Using an immersion blender, carefully blend the mixture until the soup is mostly smooth and velvety.

Finish and Serve: Stir in the pale or golden lager and adjust the seasoning with additional salt and pepper as needed. Serve hot, garnished with chopped green onion or chives.