In a large pot with a steamer insert, bring salted water and a splash of beer to a boil. Steam broccoli until crisp-tender, about 4 minutes. Keep warm.
In a saucepan over medium heat, melt butter and cook onion and garlic until softened, about 5 minutes. Stir in ricotta cheese, beer, and sour cream until smooth and heated through. Add salt and white pepper. Spoon the sauce over steamed broccoli. Garnish with chives and serve.
Recipe courtesy of Sandra Lee