In a skillet, pour in one of the cans of beer and add the onions and bratwurst.

Cook the bratwurst for 20-30 minutes over medium high heat, turning the sausage occasionally with a tongs and stirring the onions. Cook bratwurst until no longer pink inside. Set aside.

In a large saucepan, melt the butter over medium heat and cook the shallots until tender.

Remove the bratwurst from the skillet, set aside, and add the cooked onions to the shallots.

In a bowl, whisk the broth and the flour together until smooth.

Stir into the onion mixture, add the Half and Half and black pepper. Heat until it starts to thicken - about 5 minutes - stirring frequently.

Gradually stir in the cheese and reduce the heat to low.

Cut up the cooked bratwurst, first lengthwise and then sliced.

Add the bratwurst to the saucepan along with about ¾ of the can of beer. Continue to add additional beer to taste.

Simmer over low heat for 1-2 hours to allow the flavors to meld.