You can, of course, use your favorite types of the listed ingredients, but I have my own suggestions. I prefer a good Bourbon over an Irish whiskey. As for the beer, try to buy a local or regional brew (a darker ale–porter or brown ale–works well, but Bass Ale works well, too). As for the cheese, go out and buy the best, sharpest, oldest cheddar you can find. Living in Wisconsin, it’s easy for me to get a 7-year old cheddar for US$10/lb at the local farmers’ market. At room temperature, it’s so melty and delicate it’s like a combination of sex and parmasean. Depending on where you live, you might not be so lucky, but just know that Kraft–processed or otherwise–just won’t cut it.
Whiskey, Beer, Cheese, (optional) crackers
Preparation: Pour 12 oz. beer into pint glass (glass will not be full). Add a shot of whiskey. Pour an additional shot of whiskey into a shot glass. Cut the cheese into very small bits (1/2 inch?). If you wish, you can put the cheese on crackers; otherwise, it’s perfectly fine to follow the rules of the song: “the cheese stands alone.”
Enjoyment: Step 1: Drink (all at once) the shot of whiskey. Step 2: Eat a little cheese. Step 3: Drink a little beer. Step 4: Repeat steps 2 and 3 at your leisure.

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