Add the bacon to a large pot or dutch oven and heat over medium heat. Cook until the fat has rendered and bacon is dark brown and crispy, about 8-10 minutes. Using tongs or a slotted spoon, remove to a paper towel-lined plate to drain, leaving the bacon fat in the pot. \nAdd butter to the pot used to cook the bacon. Once melted, stir in the onion, apples, carrots, celery, jalapeño, garlic, and a pinch of salt. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5 minutes. \nReduce heat to low and add in the flour and Grillville spice. Mix well to combine. Continue cooking, stirring occasionally, until the vegetables are well coated, about 2-3 minutes more. \nAdd the cooked vegetables and half of the milk to a blender and blend until smooth. Alternatively, add the milk directly to the pot and blend using an immersion blender.\nReturn the soup to the pot and slowly pour in the remaining milk and beer, whisking constantly. Bring to a boil, then reduce the heat to a gentle simmer. Continue simmering, whisking occasionally, until the soup has thickened slightly, about 8-10 minutes.\nMeanwhile, roughly chop the bacon and set aside for serving. \nIn batches, add in the cheddar cheese, stirring constantly, until all of the cheese is melted. (Make sure the soup does not come to a boil or the cheese will curdle). \nSeason to taste with additional salt and Grillville spice, as desired. Serve warm, topped with crumbled bacon and sliced scallions.