Craft Beer Cheese Queso Recipe

Sweat aromatics

In a medium saucepan over medium heat, melt the unsalted butter. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until translucent and softened, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Make roux

Sprinkle the all-purpose flour over the onion-garlic mixture and stir to coat. Cook, stirring constantly, 1–2 minutes to remove the raw flour taste without letting it brown.

Deglaze with beer

Slowly pour in the craft beer while whisking to combine and dissolve any lumps. Bring the mixture to a gentle simmer and let it reduce slightly, about 2–3 minutes, to cook off some alcohol and concentrate flavor.

Add milk and base

Whisk in the whole milk until smooth. Continue to cook over medium-low heat, stirring frequently, until the mixture thickens to a velvety sauce that coats the back of a spoon, about 4–6 minutes.

Incorporate cheeses

Lower heat to low. Add the cream cheese in small pieces and whisk until melted and smooth. Gradually add the shredded smoked gouda and sharp cheddar in handfuls, stirring or whisking each addition until melted and fully incorporated before adding more to ensure a smooth, glossy queso and to prevent graininess.

Season

Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, ground black pepper and kosher salt. Taste and adjust seasoning—add more salt or pepper as needed. If the queso is too thick, thin with up to 2 tablespoons warm milk or beer.

Finish

Keep the queso over the lowest heat, stirring occasionally, until ready to serve. If storing briefly, cover surface with plastic or transfer to a warm slow cooker on low to maintain a good dip consistency.

Optional additions: fold in chopped pickled jalapeños for heat and half the chopped cilantro into the queso. Reserve remaining cilantro for garnish.

Transfer the warm craft beer cheese queso to a shallow serving bowl. Garnish with remaining chopped cilantro and additional sliced pickled jalapeños if desired. Serve immediately with corn tortilla chips and lime wedges on the side.

If making ahead: rewarm gently over low heat on the stovetop while stirring, or in a 200°F (95°C) oven in an oven-safe dish, stirring occasionally until smooth. Thin with a splash of milk or beer if it tightens while standing.