This homemade beer cheese sauce is super easy to make and perfectly balanced in savory, sour and slightly spicy flavors.
To me, beer cheese is a staple fall recipe, maybe because of it’s association with German pretzels and Oktoberfest (which happens in the fall). But there’s also something that just feels cozy about eating it. It’s warm and gooey and super hearty, the perfect stick-to-your-ribs recipe. And so as the weather cools down and the leaves fall from the trees, I was hit by a sudden craving for beer cheese. And while I could have gotten it from my local German restaurant (which happens to be really good and makes a great pretzel with beer cheese), I decided to try making it from scratch. Turns out it’s actually super easy to make, and it’s a surprisingly satisfying fondue-type weeknight dinner.
I think this beer cheese pairs just as well with savory ingredients as it does with sweet. I paired mine with with both fresh fruit and some savory bread. And while the recipe doesn’t yield a ton, it is the perfect amount to have as a little “snack plate” lunch or dinner, which is exactly how I had it. You can store any leftovers you might have (although there probably won’t be many) in the fridge, and reheat it over low heat.
A VERSATILE DIP
I made this beer cheese one night as a super simple dinner. Since it comes together very much like a fondue, I cut up a bunch of apples, bread (I used these Trader Joe’s pretzel rolls to really channel that Oktoberfest feeling) and veggies to dip into the cheese. But I can think of a ton of different ways that you could use this recipe, or even the leftovers from it. You could turn it into a dip by throwing in just about any ingredients. Some shredded chicken, diced tomato and peppers and cumin would make a tasty cheesy chicken taco dip. Or cut up broccoli florets would make a great cheesy broccoli dip.
You could also turn any leftover beer cheese into a soup by adding in some stock to thin it out and then whatever meats and veggies you like. Cubed potatoes with a topping for bacon bits and chives to make a baked potato soup sounds especially good. Of course, if you’re anything like me, the leftovers won’t last long in the fridge. You can reheat any leftovers in a small pot over medium-low heat, and they’re so tasty that I had beer cheese fondue for dinner three nights in a row.
Simple Beer Cheese
Ingredients
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup milk
- 1/2 cup beer of choice
- 1+1/2 cups shredded sharp cheese (cheddar or gruyere are my picks)
- 1/2 tsp dijon mustard
- 1 tsp smoked paprika
- dash of cayenne pepper
- salt and pepper
Instructions
- Melt the butter in a small pot over medium heat. Once melted, add the flour and spices and cook until, stirring constantly, until the flour is browned, 1-2 minutes.
- Stir in the the milk and beer a little bit at a time, whisking well until fully incorporated. Add in the Dijon mustard and continue whisking until the mixture is thickened, about 5 minutes.
- Turn the heat off and stir in the cheese, mixing until completely melted. Serve warm with pretzels, bread, or fruit and veggies. The leftover beer cheese can be stored in an air tight container in the fridge for a few days, and warmed in a small pot over low heat to reheat.
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