Place the cubed cheese in the bowl of a food processor and pulse until finely chopped, about 10 pulses.
Add the worcestershire sauce, mustard, garlic, salt and pepper to the cheese and begin to process. While processing, pour the beer through the feed tube in a steady stream and process until the mixture reaches a smooth consistency, about 30 to 45 seconds.
Refrigerate for at least 1 hour before serving. Serve with pretzels, crackers or pumpernickel bread. The spread can be kept in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.