Melt butter in a heavy saucepot over medium heat.

Add onions, leeks, carrots, celery, and garlic and sweat until onions are translucent.

Sprinkle in flour and stir to incorporate, forming a roux.

Slowly add hot chicken stock, whisking constantly to prevent lumps.

Add beer, bay leaf, and thyme.

Cook for 30 minutes, stirring occasionally to prevent sticking.

Remove bay leaf and thyme.

Turn off heat and stir in cheddar cheese, parmesan cheese, heavy cream, and Dijon mustard until cheese is melted and smooth.

Season with salt, pepper, Tabasco sauce, and Worcestershire sauce to taste.

Strain the soup for a smoother texture.

For the Tabasco Chive Creme Fraiche, whip creme fraiche in a mixer until soft peaks form.

Add Tabasco sauce, lemon juice, and chives; stir to combine.

Spoon soup into heated bowls and top with a dollop of Tabasco Chive Creme Fraiche.