Instructions

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Set wire rack in rimmed baking sheet. Pulse flour, baking powder, and salt in food processor until combined, about 5 pulses. Add chilled shortening and pulse until just combined, about 5 pulses.
Transfer flour mixture to large bowl. Stir in beer until combined. Turn dough onto lightly floured surface and knead briefly until dough comes together. Roll dough into 10 by 7-inch rectangle. Brush dough with melted shortening, then fold as you would a letter: Working from short edge, fold dough over itself, leaving ⅓ of dough uncovered. Fold opposite uncovered short edge over dough. Roll folded dough into 18 by 7-inch rectangle, about 1/4 inch thick.
Using 2-inch biscuit cutter dipped in flour, cut out rounds and arrange on rack-lined baking sheet. Gather remaining dough and roll into 1/4-inch-thick circle. Cut rounds from dough and transfer to rack. Prick dough rounds twice using fork.
Bake until light golden brown and firm, 50 to 55 minutes. Let crackers cool completely, about 1 hour. Serve. (Crackers can be stored in closed paper bag for up to 3 days.)