1 package of bacon, cut into small pieces
1 large yellow onion, chopped
2 tablespoons of garlic, minced
6 tablespoons of flour
2 cans of evaporated milk (12 ounces each)
1 bottle of Black Butte Porter
3 cups of chicken broth
5 cups of broccoli florets, stems removed
16 ounces of sharp cheddar cheese, grated
2 tablespoons of butter
1/2 cup of cream or half & half
Garnish: spoonful of sour cream and finely sliced green onions
Sauté bacon until cooked, drain off most of the fat from the pan but leave 2-3 tablespoons. Add onions. Continue cooking over medium heat until translucent then add minced garlic. Continue over medium heat, stirring often. Add flour 2 tablespoons at a time and stir into paste. Slowly add evaporated milk and stir until well combined. Add half the Porter slowly and incorporated over low heat. Add salt and pepper to taste.
Chop broccoli florets into bite sized pieces and put into crockpot. Cover with remaining beer, broth and then slowly pour rest of mixture over the broccoli. Set crockpot on high and cook stirring occasionally for 3-4 hours.
Turn crockpot to warm (or off), add butter, cream and grated cheese stirring in to incorporate. Serve with a dollop of sour cream on top with a sprinkle of green onions.