Combine cheeses in a bowl with flour and spices. Heat beer in a pot over medium heat just until hot, but not boiling. Reduce heat and add cheese in two or three batches, stirring constantly in a figure-eight pattern with a wooden spoon, melting the cheese after each addition. When the cheese has been fully incorporated, stir in the mustard, hot sauce and Worcestershire sauce. Transfer to a warm fondue pot and serve with bread chunks, pickles, onions or any other foods suitable for dipping.