In a medium saucepan, combine cream cheese and half of beer (40 grams), and cook over medium heat, stirring frequently, until cream cheese is melted and mixture is smooth. Add mustard, garlic powder, and red pepper. Slowly add remaining beer (40 grams), a little at a time, whisking constantly, until combined. In a small bowl, combine Cheddar and Gouda; slowly add to cream cheese mixture, about ¼ cup (28 grams) at a time, whisking until cheese is mostly melted after each addition. Whisk until completely smooth; remove from heat, and pour into a heatproof bowl. Let cool until an instant-read thermometer registers 140°F (60°C), about 5 minutes. Whisk in egg and chives. Use immediately (see PRO TIP).