This spread is tangy and spicy and just plain wonderful– try
it with crackers, toast, chips or vegetables.  Note that you’ll
get the best results if you refrigerate the finished spread in a
covered container for several days, to give the flavors a chance to blend. 
Makes about 8 cups (you can cut the recipe in half, or freeze some for later).
                              

1  lb mild cheddar cheese                       
1  lb sharp cheddar cheese
2 cloves garlic, minced
3 tbsp Worcestershire sauce
1/2 tsp seasoned salt
1 tsp dry mustard
Dash hot pepper sauce
Dash garlic powder
12 ounces Moosehead Lager, at room temperature

Shred cheeses.  Combine with garlic; soften to room
temperature.  Add Worcestershire sauce, seasoned salt,
mustard, hot pepper sauce, garlic powder, and enough
beer to make a spreadable mixture.