Best Beer Cheese Recipe
This velvety pub-style beer cheese is an easy appetizer or snack ready in just 30 minutes. Dip pretzels, veggies, or crackers…you really can’t go wrong!
Servings: 6 appetizer servings
Ingredients
- 2 ½ cups freshly grated sharp cheddar cheese packed
- ¾ cup whole milk
- ⅔ cup beer your favorite kind (I use pale ale)
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 large garlic clove finely minced
- 1 ½ teaspoons apple cider vinegar
- Salt to taste
- Cayenne optional
Instructions
- It’s best to measure out ingredients before starting.
- In a medium pan over medium heat, add butter. Let melt. Add flour. Whisk until combined. Slowly add milk, whisking while adding.
- Then add beer, whisking while adding. Add mustard, garlic, Worcestershire, apple cider vinegar, and a dash of cayenne (optional). Whisk to combine.
- Continue heating mixture over medium heat while whisking, until just hot but not bubbling (about 3-5 minutes). Do not overheat.
- When hot, whisk in cheese, mixing over medium heat until smooth. Remove from heat, stir in salt if desired, and serve. Beer cheese will thicken as it cools.
Video
Notes
- Grate your cheese. Pre-grated cheese doesn’t melt as well (it has anti-caking agents!).
- Tiny little lumps are normal. If your beer cheese is extra lumpy after adding cheese, your cheese likely hasn’t melted fully yet. Keep mixing over medium heat until smooth.
- As beer cheese cools, it thickens.
- Want a garnish? Garnish beer cheese with bacon bits, scallions, chives and/or parsley.
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 7g | Protein: 13g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 410mg | Potassium: 116mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 699IU | Vitamin C: 0.4mg | Calcium: 378mg | Iron: 0.4mg