Beer Cheese Recipe

Beer Cheese

1. 1

   Prep cheese

   Grate the sharp cheddar and Gruyère and toss them together in a bowl. Use freshly shredded cheese (not pre-shredded) for best melting and texture.

2. 2

   Make roux

   In a medium saucepan over medium heat, melt the unsalted butter. Once foaming subsides (about 1 minute), add the all-purpose flour and whisk constantly for 1 to 1½ minutes until the mixture is bubbling and lightly golden, cooking out the raw flour taste but not browning.

3. 3

   Add liquids

   Slowly whisk in the milk until smooth. Continue to cook, whisking occasionally, until the mixture thickens enough to coat the back of a spoon, about 3–4 minutes. Reduce heat to low.

4. 4

   Incorporate beer and seasonings

   Whisk in the beer a little at a time until incorporated. Add the Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, cayenne pepper, kosher salt, and black pepper. Taste and adjust seasoning; if it tastes flat, add the optional lemon juice to brighten.

5. 5

   Melt in cheese

   Working in small handfuls, add the shredded cheeses to the warm sauce, whisking or stirring constantly until each addition is fully melted and smooth before adding more. Maintain the heat low — do not boil, or the cheese may separate. If the sauce seems too thick, whisk in 1–2 tablespoons of milk or beer to reach desired consistency.

6. 6

   Finish and serve

   Once all the cheese is melted and the sauce is glossy and smooth, remove from heat. Transfer to a serving bowl, sprinkle chopped chives or green onions on top. Serve warm with pretzels, baguette slices, vegetable sticks, or soft pretzels. Rewarm gently over low heat, stirring, if it cools and thickens.

7. 7

   Storage and reheating

   Store leftover beer cheese in an airtight container in the refrigerator for up to 4 days. To reheat, warm slowly in a saucepan over low heat, whisking and loosening with small amounts of milk or beer until smooth.