Super Tuscan

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Cabot cheddar and Grafton smoked cheddar with our Burly Irish Ale, soft pretzel bites and house mustard

Grate the Cabot sharp cheddar and the Grafton smoked cheddar and refrigerate until ready. Cold, freshly shredded cheese melts more smoothly than pre-shredded cheese.

Prepare cheeses

In a medium heavy-bottomed saucepan over medium heat, melt the unsalted butter. Once foaming but not browned (about 1 minute), add the all-purpose flour and whisk constantly for 1–1½ minutes to cook off the raw flour taste and form a blond roux.

Make a roux

Slowly pour in the Burly Irish Ale while whisking to prevent lumps. Bring the mixture to a gentle simmer and let it reduce slightly, about 2–3 minutes. This cooks some alcohol off and concentrates the beer flavor.

Deglaze with beer

Whisk in the whole milk until smooth and the mixture is slightly thickened, about 2 minutes. Stir in Dijon mustard, house/stone-ground mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and kosher salt. Taste and adjust seasoning now before adding cheese.

Add milk and seasonings

Lower heat to low. Add the shredded Cabot sharp cheddar and Grafton smoked cheddar in batches, stirring gently with a heatproof spatula or whisk after each addition until fully melted and smooth. Do not boil — maintain a gentle warm (not simmering) temperature to prevent graininess. If the dip becomes too thick, stir in up to 2–4 tablespoons additional beer or milk, 1 tablespoon at a time, until desired consistency is reached.

Melt in the cheese

Once smooth, remove from heat and stir in lemon juice (if using) for brightness. Taste and adjust salt, pepper or mustard as needed. Keep warm over very low heat or transfer to a small fondue pot or slow cooker on the lowest setting to serve.

Finish and adjust

Warm the soft pretzel bites according to package directions or bake homemade pretzels until hot and slightly crisp on the outside. Place additional house mustard in a small bowl alongside the dip for guests who want a more pronounced mustard flavor.

Spoon the beer cheese dip into a shallow bowl or small crock. Garnish with chopped chives or parsley if desired. Serve immediately with warm pretzel bites for dipping.

Storage: Refrigerate leftover dip in an airtight container for up to 3 days. Reheat gently over low heat, stirring and adding a splash of beer or milk to restore a smooth consistency.

Cabot sharp cheddar, shredded

Grafton smoked cheddar, shredded

All-purpose flour

Unsalted butter

Burly Irish Ale (or similar amber/irish ale)

Whole milk

Dijon mustard

House-style brown mustard (or stone-ground mustard)

Worcestershire sauce

Garlic powder

Onion powder

Smoked paprika

Freshly ground black pepper

Kosher salt

Lemon juice (optional, to brighten)

Soft pretzel bites (store-bought or homemade), warmed

Additional house mustard for dipping

Chopped chives or parsley (optional garnish)

BEER CHEESE DIP

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Make BEER CHEESE DIP Recipe in just 30m. Cabot cheddar and Grafton smoked cheddar with our Burly Irish Ale, soft pretzel bites and house mustard

Beer Cheese Dip Recipe

Descriptors

Tasting Notes

Food Pairings

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