Pour ale into a saucepan. Let carbonation settle.
Add butter, water, mayonnaise and mustard to ale. Bring to a simmer. Cook until reduced to a creamy consistency, about 30 minutes. Stir in lemon juice and season with salt and pepper. Remove from heat.
Preheat oven to 400 degrees. In a large skillet over medium heat, cook pancetta or bacon until half-cooked but still pliable. Remove from pan. Cool.
Slice each shrimp lengthwise about 2/3 of the way through, creating a pocket. Fill pockets with cheese. Pinch shrimp closed. Wrap each with 1 strip of pancetta in a spiral. Secure with toothpick.
Arrange shrimp on baking sheet. Bake until golden, turning once, about 3 minutes on each side. Serve shrimp with Saison Dipping sauce.