In my time living in Louisville, KY, I was introduced quite a few unique foods, my favorite of which is beer cheese! I’ve been making cheese dip all of my life, and added everything to it from sausage to jalapenos, but it never crossed my mind to add beer!
I’m not really a beer drinker, so never having been on hand is probably why I never put two and two together. So thank goodness grad school took me to Kentucky or I would have never come across this winning combination.
Cheese Sauce
Making a cheese sauce from scratch is actually pretty simple. It starts with a roux, a combination of flour and butter cooked together until combined. This is the thickening agent used in many sauces.
Once you have cooked the roux for a few minutes to get that raw flour flavor out, the next step is to add liquid, in this case, milk. Let this mixture warm through, allowing the milk to thicken. Whisking constantly is key to avoid clumps! You have reached the right thickness when the sauce coats the back of a wooden spoon. If you can run your finger down the spoon and it leaves a streak, you have reach the right thickness.
From here, you can add in your spices and beer so it can cook out a litte. Then comes the cheese! Sprinkle in your cheese of choice, I prefer sharp cheddar, and go to town whisking. This is a thinner sauce, so we don’t want a “cheese pull”. If it is too thick, feel free to add more milk or even chicken stock.
Which Beer to Use?
For beer cheese, I prefer to use a lager. Any medium beer will do, like a pilsner, but I wouldn’t recommend anything too dark like a stout, as it might taint the color of the sauce to something less than pleasant. Stay away from any light beers also, as they don’t really pack as much of a flavor punch.
What Goes Well with Beer Cheese?
Honestly what doesn’t go well with beer cheese? Dip or pour it on just about anything!
- Soft Jumbo Pretzels
- Philly Cheesesteak Egg Rolls
- Crusty Bread
- Crackers
- Broccoli/Cauliflower
- Tortilla Chips
- Sheet Pan Nachos
- Mac and Cheese
No matter what you pair it with, this delicious, slightly nutty cheese sauce is sure to please. It may not be the most obvious duo, but after you try it, you’ll wonder why you never added beer to your cheese sauce before.
Beer Cheese
Ingredients
- 2 tbsp butter
- 1 clove garlic minced or grated
- 2½ tbsp all purpose flour
- 1 cup milk
- ⅔ cup beer lager is recommended
- 2 tsp mustard powder
- 1 tsp chili powder
- 1½ tsp onion powder
- ½ tsp garlic powder
- 2-3 dashes hot sauce optional
- 2¼ cups sharp cheddar shredded
Instructions
- Melt butter in a saucepan. Add in minced garlic and heat until fragrant
- Add in flour and whisk to eliminate lumps. Cook for 1-2 minutes
- Slowly pour in milk while whisking. Allow milk to thicken, 2-4 minutes, whisking occasionally
- Pour in beer while whisking, allow to thicken for 1-2 minutes
- Add in cheese and remaining ingredients. Stir until cheese is melted and well incorporated
- Serve while warm.
Notes
- Store in the fridge in an airtight container for up to one week.
- Pour in saucepan over medium heat to reheat
- CHEESE: I prefer the zip of sharp cheddar, but pepper jack or colby would work great. I would also recommend white cheddar and provolone for a white sauce (a lighter beer is better for this)
