Recipe: Homemade Beer Cheese

Belgian Abbey Ale Beer Cheese
Many of us had our first taste of beer cheese at the local brew-pub. But it’s easy to make your own at home!

We picked up this beer cheese recipe from HomeBrewChef and cooked up two variations. The beer we used for the first batch was Armstrong Stout from Fogbelt Brewing Company. We added bacon slices cut into small pieces and fried them up with red onions and butter. The cheese for this batch was a sharp cheddar. We also used a pepper grinder on the peppercorns instead of tossing them in whole.

Not everyone will like this version because the stout came through strongly, giving the cheese a smoky element. It also colored the beer cheese to a medium tan shade, which may turn off some folks. The bacon pieces added a nice pop, though. Other than dipping pretzels or smothering French fries, this beer cheese would be good atop a steak with some mushrooms added.

In the second variation, we replaced the onion with fresh garlic. Then we made our own bread from a basic soft pretzel recipe with rosemary added and served it up along with chicken strips. You could also throw dried tomato or chopped jalapeno peppers into the dough if you prefer. The beer used this time was Brother Thelonious Belgian style abbey ale from North Coast Brewing Company.

Although the abbey ale is still a darker beer, the cheese sauce does look and taste lighter. The garlic came through the cheddar cheese without overpowering the sauce. Again, we used cracked pepper from our pepper mill instead using whole peppercorns. We bet this one will be a favorite. Check the end of the recipe for other variation suggestions from the chef.

For both recipes, we added an extra 1/4 cup of cheese but that is a matter of individual taste.

Beer Cheese
4 tablespoons butter, unsalted preferably organic
1/2 cup onion, yellow, large, peeled and chopped
1 bay leaf, preferably freshStout Beer Cheese with Bacon
1 teaspoon kosher salt or sea salt
1/4 cup all-purpose flour
2 cups beer
1 cup heavy cream
5 whole, black peppercorns
3 whole cloves
1/8 teaspoon freshly grated nutmeg
1/2 cup grated cheese

In a heavy bottom sauce pan over medium heat, add the butter and let it melt. Add the prepped onion, bay leaf, salt and sauté for 4-5 minutes, until the onion is transparent.

Dust the onions with the flour, stirring with a flat edge spatula, so you can scrape any flour from the bottom of the pan, to make a roux. Cook the roux for 3-4 minutes, stirring the whole time, to prevent the flour from burning. Take care not to have the heat too high.

Switching to a whisk, slowly pour in the beer, whisking to combine, getting any fond from the bottom of the pan, making sure all the lumps (if any) from the flour are dissolved. Add the cream. Bring the mixture to a simmer and adjust the heat to keep a gentle simmer. Add the peppercorns, cloves and nutmeg. Whisk the mixture occasionally over the next 30 minutes, as the flour flavor cooks out and the sauce thickens slightly.

Remove the bay leaf, cloves, and peppercorns from the sauce. Take the sauce off the heat. Slowly add the grated cheese while whisking to combine. Taste and adjust seasoning if needed with more salt or cracked pepper.

Recipe Notes and Variants
This sauce can be made with many beer styles. You can pair the beer’s flavor with the type of cheese you use, or pair them both with a specific main course. The versatility is endless. Here are a few ideas:

Classic Cheddar Pale Ale Beer Cheese Sauce: Use a Deschutes Brewery Mirror Pond Pale Ale and grate some Tillamook Medium Cheddar Cheese for this sauce. Try it on nachos, use a cheese fondue or pour over roasted broccoli.

South of the Border Chipotle Smoked Jack Beer Cheese Sauce: Use a Rogue Farms Chipotle Ale and use either a pepper or smoked Monterey Jack cheese. This is awesome over nachos, over enchiladas, as a dip for chips, vegetables (grilled and roasted), over a baked potato, or mixed in with cooked elbow macaroni, roasted peppers, caramelized onions, and topped with barbecue style potato chips.

German Beer Cheese Sauce: To make the perfect dip for your fresh baked pretzel, take a Märzen Oktoberfest beer and add some smoked gouda or räucherkäse cheese. Also perfect to pour some of this over a pretzel coated pork schnitzel served with some spaetzle.

Similar Posts:

Leave a Reply

Your email address will not be published.