In a small bowl, gently warm 1 cup of milk to about 110°F, add 2 teaspoons of active dry yeast and 1 tablespoon of brown sugar. Let sit for 3 minutes until bubbly.

In a large bowl, combine the yeast mixture with 4 tablespoons of melted butter and 1 cup of malty beer. Gradually add 4 cups of flour and 1 tablespoon of salt, mixing until a dough forms. Knead for 10 minutes.

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm area for 30 minutes, until doubled in size.

Gently punch down the dough, divide into 12 pieces, roll each into a 24 inch log, and rest for 5 minutes.

In a well-ventilated area, combine 4 cups of cold water with ¼ cup of food grade lye. Wear gloves for safety.

Dip each pretzel in the lye solution for 5 seconds, then place on a parchment-lined baking sheet.

Preheat oven to 375°F, sprinkle each pretzel with coarse salt, slash the top, and bake for 12-15 minutes until golden brown.

In a skillet, sauté 2 minced garlic cloves, add 1 cup of heavy cream and ½ cup of whole milk, then stir in 1 tablespoon of cornstarch and 2 cups of cheddar cheese until smooth.