1. If you don't have stale beer, pour the bottle in a sauce pan and boil. Grind both cheeses and add the rest of the ingredients and mix.
2. Depending if you want smooth creamy cheese or not, add the beer (still WARM for creamy) to the cheese mixture. I like mine not smooth, but only discovered that after I made it both ways. Room temperature stale beer or cool for not so smooth. Blend completely and cover. Refrigerate over night. Can be served the next day. Great pairing is celery to really taste all the flavors of the cheese and spices.