I use Frank's and butter as a base, then add different seasonings to taste. My list is similar to yours, I've also added some ground chile peppers, white pepper, szechuan pepper, and other random stuff I decide sounds good at the moment. I've also used tomato paste and/or corn starch to thicken it up more, but I like it pretty thick.
I haven't tried beer, but I would cook it down a lot first so the sauce stays nice and sticky.