Beer Cheese Recipe

Prepare cheeses

Grate the cheddar cheeses and soften the cream cheese. Measure the milk and bring the beer to room temperature (cold beer can make the sauce seize).

In a medium bowl, toss the grated cheddar with 1 tablespoon of the flour. This helps prevent the cheese from clumping when added to the warm liquid.

Make roux

In a medium saucepan over medium heat, melt the butter. Once bubbling but not browned (about 1–2 minutes), add the remaining 1 tablespoon flour and whisk continuously for 1 minute to cook the raw flour taste.

Add liquids

Slowly pour in the beer while whisking to incorporate, followed by the milk. Continue whisking and bring the mixture to a gentle simmer (do not boil) and cook until slightly thickened, about 3–4 minutes.

Season

Whisk in the Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, hot sauce, kosher salt, and black pepper until combined.

Incorporate cheeses

Reduce heat to low. Gradually add the cream cheese in small pieces, whisking until fully melted and smooth. Then, add the flour-coated grated cheddar a handful at a time, whisking or stirring with a heatproof spatula after each addition so the cheese melts evenly. Continue until all cheese is incorporated and sauce is smooth. If the sauce seems too thick, whisk in up to 1–2 tablespoons additional milk.

Adjust consistency & flavor

Keep the sauce on the lowest heat, stirring frequently. Taste and adjust seasoning — add more salt, hot sauce, or a squeeze of lemon juice (about 1/2 tsp) for brightness if desired.

Transfer the beer cheese to a serving bowl. Sprinkle chopped chives or scallions on top and finish with a crack of black pepper. Serve warm with soft pretzels, crusty bread, sliced apples, or vegetables.

To keep warm for serving longer, place the bowl over a small pot of simmering water (double boiler) or use a slow cooker on low. Stir occasionally to maintain smooth texture. If the sauce separates or thickens too much, whisk in a tablespoon of warm beer or milk to bring it back.