Put the butter in a large saucepan and melt it over medium heat. Add the chopped garlic, onion diced carrot and celery. Season with some pepper and salt.

Gently cook the vegetables in the melted butter for about 5 minutes. Then sprinkle with the flour.

Stir well. Let the flour bake a few minutes to get rid of its floury taste. Gradually add the warm milk to the saucepan.

Keep stirring well. The mixture will start to thicken slowly. When all the milk is incorporated, gradually add the pale ale to the soup.

Stir well. Add the strong mustard right in the end.

Then add the grated cheddar cheese, stir very well and let it gently melt into the soup.

Turn the heat low and put a lid on the pan for 5 minutes. Stir regularly. Then check the seasoning of the beer cheese soup and add extra pepper, salt or mustard to taste if necessary. Divide the beer cheese soup over large bowls, sprinkle with the freshly chopped parsley and serve piping hot.