Brats and beer cheese

[BigO]

Cooking is like carpentry without geometry. Measure twice, cut once.

Try making a basic white sauce and then adding cheese to it. French term for it is bechamel, but it's one of the mother sauces. I'd be suspicious of a recipe for a cheese sauce that doesn't start with a white sauce. Got to keep the fat and the solids emulsified. If you don't want your vinegar and oil dressing to separate, heat it up on the stove and add a pouch of liquid pectin to it. Same principle, different medium.