1. Preheat the oven to 400° F. Line a large baking sheet with parchment paper. On a lightly floured workspace, unfold a puff pastry sheet so that the creases are running horizontally. Roll slightly to widen the sheet. In a single layer, sprinkle 1/4 cup of cheese onto the pastry. Lay 6 pieces of bacon side-by-side vertically across the pastry. Using a sharp knife, cut across the middle of the pastry and bacon to create two halves. Cut the length of the pastry between each slice of bacon. Twist each piece of bacon and pastry. Pinch the ends. Place on baking sheet. Repeat with the remaining same ingredients. Brush with egg wash. Sprinkle with salt and pepper. Bake for 30 minutes, or until pastry is golden and bacon is cooked through.
2. While the bacon twists are cooking, make the dip by combining the butter and flour in a saucepan over medium heat. Whisk until the mixture is smooth and blonde in color. Slowly begin whisking in the milk and then the beer. Turn heat to low. Continue to whisk while slowly adding the remaining dip ingredients. Whisk until all cheese is melted and sauce is smooth. Cover to keep warm. Let the bacon twists cool slightly, and serve with the dip.

Per Serving (1 twist and 2 Tbs dip): Calories: 200, Fat: 16 g (7 g Saturated Fat), Cholesterol: 30 mg, Sodium: 325 mg, Carbohydrates: 9 g, Fiber: 0 g, Protein: 7 g