In a large Dutch oven or soup pot, melt butter over medium heat.
Add onion, celery, and all spices, except for salt. Cook over medium heat until vegetables are soft, approximately 5-7 minutes. Meanwhile, steam (if using fresh) broccoli, and set aside. Also, heat milk in a saucepan over low heat, just until it's warmed through.
Stir flour into onion and celery mixture and allow it to cook for about a minute. SLOWLY whisk in the beer and then the milk. (If you whisk in too quickly and/or your liquids are too cold, the fat will not combine with the liquid and you won't be able to get a nice, thick cheese sauce)
After liquids have been incorporated, reduce heat to medium low and stir in the cheese. Allow to cook for 8-10 minutes, stirring occasionally so that the cheese doesn't stick to the bottom of the pot.
Add steamed or frozen broccoli and bacon and stir to combine. Cook for another 2 minutes, then ladle into soup bowls, garnish as desired, and serve
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