Cook bacon in a large pan over medium-high heat, about 5-7 minutes. Using a slotted spoon, remove bacon from pan and drain on a paper towel lined plate. Set aside. Remove all but 2 tbsp of bacon grease from pan.

Add mushrooms and cook, undisturbed, for 2-3 minutes per side on medium heat. Add onion and garlic and cook for 3-5 minutes until golden brown. Add beans and stir for 1 minute.

Add beer, broth, and thyme sprigs to pan, bring to a boil and reduce heat to a firm simmer (med-low as oppose to low). Cook for 10-15 minutes until bean are warmed through and liquid has slightly reduced. Add bacon back into pan and continue to cook for 5 more minutes. Season with salt and pepper to taste.

Add half the cheese and stir until cheese is melted and sauce thickness slightly. Remove and discard thyme sprigs.

Divide bean-otto amongst 4 bowls and garnish with remaining half of cheddar. This dish goes wonderfully with a light simple green salad and some warm crusty bread.