First, cut the keilbasa into 1/2 inch thick medalions.
Heat a medium sized skillet to medium to medium high heat and melt enough butter to just cover the bottom.
Add the keilbasa and garlic.
Once the keilbasa starts to brown on one side, add enough beer to just cover the bottom.
Turn the keilbasa and cook on the other side.
Now it becomes a matter of personal taste and trial and error.
I keep adding beer and garlic to taste, the thing you are really looking for is for the beer/butter/garic to caramalize.
When done, transfer to a plate and sprinkle with the cheese.
Drink the rest of the beer with your meal.
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