Rinse beans, then Soak beans according to "Quick Soak" directions on package. Drain beans and cover with water.
Bring beans to a slow boil and add baking soda. Beans will foam for a short while; stir until no more foam develops.
Add seasoning meat, bay leaf and cumin and simmer, stirring occasionally until beans are desired texture, about 1 hr., adding additional 1/2 cup water as necessary to keep beans from drying on bottom of pot.
Add chili powder, hot sauce, and onion and cook until onions are very tender. Add Rotel tomatoes, then add ale, stirring in slowly.
Simmer until all alcohol has evaporated. To tell, bend over pot and breathe deeply. Smell should be fragrant and smooth, with no sharp alcohol smell. This usually takes about 15 minutes. If desired, simmer a bit longer to allow flavors to steep and mellow.
Serve with grated cheddar or Mexican cheese blend and sour cream.