Cook the bacon in a large pan until crisp, and put aside. Add the celery, onion, jalapeño, garlic and thyme to the pan and cook until softened. Add half of the beer and continue cooking until reduced by half. Add the chicken broth and bring to a simmer. In a smaller pan melt the butter, and then add the flour and stir until lightly browned. Whisk this roux into the soup until incorporated and bring back to a simmer. Cook until thickened, and then add the double cream, cheese and the remaining beer.

Simmer the mixture, stirring occasionally, until thick and creamy. Add the bacon. Season with salt and pepper and serve.