In a large deep pot, cook bacon over medium heat for 5 minutes, stirring, until lightly browned. Add onion, celery and butter; sauté until onion has softened, about 5 minutes.
Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken broth and bring to a boil for 1 minute. Reduce heat to a simmer; cook 15 minutes, stirring occasionally.
Add milk; continue to simmer 15 minutes. Do not bring to a boil.
Remove from heat; stir in cheese, hot pepper sauce, Worcestershire sauce, salt and pepper until the cheese is melted and the soup is smooth. Stir in warm beer; if soup is too thick, add some warm milk.
Serve soup hot, garnished with scallions or chives.