Go Back
–+ servings
Beer Cheese Recipe

Beer Cheese Recipe

iamwinfred
This Beer Cheese Recipe turns three simple things — sharp cheese, cold beer, and a handful of pantry spices — into the kind of warm, melty dip that disappears within minutes of hitting the table. Sharp cheddar and nutty Gruyere melt into a beer spiked base that's tangy, savory, and just a little malty, and it comes together in one pot in under thirty minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Sauce
Cuisine American
Servings 8 servings
Calories 210 kcal

Equipment

  • Medium heavy-bottomed saucepan
  • Whisk
  • Box grater for freshly grating your cheese
  • Measuring cups and spoons
  • Mini fondue pot or small slow cooker (optional) to keep the dip warm while serving

Ingredients
  

  • 4 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1 cup lager or amber beer at room temperature
  • 1/2 cup whole milk or half and half
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • cayenne pepper pinch, optional
  • 2 cups sharp cheddar cheese 8 ounces, freshly shredded
  • 1 cup Gruyere cheese 4 ounces, freshly shredded
  • salt and black pepper to taste

For Serving

  • warm soft pretzel bites or pretzel rods for dipping
  • sliced baguette or garlic bread for dipping
  • tortilla chips or kettle cooked potato chips for dipping
  • raw vegetables celery, carrots, and bell peppers, for dipping

Instructions
 

  • Set a medium heavy bottomed saucepan over medium heat. Add the 4 tablespoons of unsalted butter and let it melt completely, swirling the pan occasionally so it does not brown too quickly.
  • Sprinkle the 3 tablespoons of flour over the melted butter. Whisk constantly for about 1 to 2 minutes, until the mixture turns a pale golden color and smells slightly toasty. Do not let the roux sit still or it will scorch on the bottom of the pan.
  • Slowly pour in the 1 cup of beer while whisking constantly, to keep the roux from clumping. Add the 1/2 cup of milk or half and half in the same slow, steady stream, still whisking. Bring to a gentle simmer and cook for 3 to 5 minutes, whisking often, until it thickens enough to coat the back of a spoon.
  • Whisk in the Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and smoked paprika. Add the pinch of cayenne pepper now if you want a little heat. Reduce the heat to low so the sauce does not boil once the cheese goes in.
  • Add the shredded sharp cheddar and Gruyere a handful at a time, whisking constantly and letting each addition melt fully before adding more. Keep the heat low throughout this step, since cheese that gets too hot too fast can turn grainy or oily instead of smooth.
  • Taste the dip and add salt and black pepper as needed, keeping in mind the cheese already brings some saltiness. Transfer the beer cheese to a serving bowl, fondue pot, or small slow cooker set to warm. Serve immediately with pretzels, chips, or vegetables for dipping.

Notes

  • Always grate your own cheese from a block for the smoothest melt. Pre shredded cheese is coated in anti caking starch that keeps it from melting smoothly, which can leave your dip grainy instead of silky.
  • Keep the heat low once the cheese goes in, since high heat is the main cause of grainy dip.
  • Let flat beer come to room temperature before adding it, so the sauce doesn't cool too fast.
  • Whisk constantly rather than stirring occasionally for the silkiest texture.
  • If the dip seems too thick, thin it with a splash of warm milk rather than more beer.
  • Swap the lager for a stout or brown ale for a deeper, maltier flavor.
  • Add crumbled cooked bacon for a smoky, savory version, or stir in extra cayenne or a diced jalapeno for a spicier dip.
  • Use smoked cheddar in place of regular sharp cheddar for a campfire edge.
  • Make it non alcoholic with a malt beverage or extra broth in place of the beer.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, whisking often and adding a splash of milk to loosen it back up. Avoid reheating over high heat, which can cause the cheese to separate. This recipe is not recommended for freezing, since the sauce can separate once thawed.

Nutrition

Serving: 1ServingCalories: 210kcalCarbohydrates: 4gProtein: 10gFat: 16gSaturated Fat: 10gCholesterol: 50mgSodium: 340mg
Keyword beer cheese, beer cheese dip, cheese dip recipe, game day appetizer, party dip
Tried this recipe?Let us know how it was!