Preheat oven to 350°F (180°C).
Wash and dry potatoes, then slice into wedges. Place in a large bowl, then toss with olive oil and salt. Spread wedges evenly on a baking sheet and place into the oven. Bake for 40-50 minutes, until wedges are fork tender and golden brown.
In a small saucepan, over medium heat, melt butter. Add flour and whisk with butter to create a roux. Add in milk, beer, mustard, garlic powder, salt, white pepper, smoked paprika, cayenne pepper and cheese. Bring to a boil, whisking constantly. Reduce heat to a simmer and cook for an additional 10 minutes. Remove from heat.
Transfer wedges to a serving platter and drizzle with beer-cheese sauce. Garnish with fresh parsley. Enjoy!