Beer Cheese Dip Recipe (2024)

FAQs

What kind of beer is best for beer cheese? ›

I used Fat Tire because that what I had on hand, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy! What brands of cheese do you recommend? For the Cheddar, you can use a good supermarket brand, like Cabot or Tillamook.

Beer cheese dip is typically made by heating beer with ingredients like garlic, mustard, and Worcestershire sauce in a saucepan until the beer reduces, mixing in cheese and milk, and continuing to cook until the cheese is melted. The resulting mixture is a cheesy spread that can be served warm or cool.

While the beer heating up, combine 1 tablespoon of cornstarch and 1 tablespoon of warm water in a small bowl. Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Bring the beer back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.

Roughly speaking: Beer cheese sauce, bourbon caramel and other sauces brought to a boil and then removed from the heat typically retain about 85 percent of the alcohol. Diane, cherries jubilee and other recipes that flame the alcohol may still have 75 percent of the alcohol.

Stella Artois

The crisp carbonation and fermentation-led style also cuts through the fat in cheese and cleanses the palate.

Can I serve beer cheese dip to kids? It's a little tricky. Most of the alcohol cooks off, leaving just the beer's flavor behind. While some residual alcohol could remain, it's a very minor amount.

Flat beer is traditionally used because beer cheese was originally made with leftover beer that had gone flat. If you're making beer cheese at home, it's a good idea to let your beer go flat first, otherwise it will foam up out of your food processor.

Adjust the cheese-to-liquid ratio: If the sauce is still gritty, it could be due to an imbalance between the cheese and liquid. Try adding a bit more liquid, such as milk or beer, to the sauce and whisking it until smooth. This can help create a better consistency [2].

It is full flavored, salty and tangy; you won't be missing out on flavor if you try this cheese. Beer Cheese is a semi-soft combination of Limburger Cheese and Brick Cheese. Not to be mistaken for the Beer Cheese dips that are popular in Kentucky, it has a very strong smell and taste.

How do you fix a broken beer cheese dip? ›

There's a way to save gritty cheese sauces, and you likely already have it in your fridge: lemon juice. A squirt of lemon comes to the rescue of ruined sauces in a pinch. All you have to do is cool the broken sauce, add a tablespoon of lemon juice (or white wine, if you don't mind the flavor), and whisk vigorously.

A crisp white wine or a very light red wine, such as Pinot Noir, would also be a lovely match. Or try a Chardonnay that isn't too oaky. Firm and aged cheeses, like aged gouda or emmental, need something with a bit more oomph. Try a brown ale or a slightly sweeter white wine.

It's thought to have originated in Kentucky, where it's traditionally made with German lagers, but today it's often made with IPAs, dark and robust stouts, and other craft brews. Beer cheese has become a popular appetiser at bars and restaurants throughout the US, but it's also easy to make at home.

If the cheese is too cold, the sauce will clump. And if you cook it too long, it'll separate into an oily mess.

Continue process until all cheese has melted. Continue to stir and heat until the cheese dip reaches desired thickness. Add salt to taste and serve with chips, pretzels, etc. Store any leftovers in an airtight container in the refrigerator for 3-5 days.

Lighter beers, such as lagers, ales and pilsners, will give your bread a lighter color, and mild taste that just about everyone loves. Darker beers like stouts and porters make a darker-colored loaf and have a stronger beer flavor. Hoppy beers like IPAs will give your bread a more bitter taste.

Most are fair game for beer batter (Pilsner Urquell, Stella Artois, Modelo, and Firestone Pivo Pils are particularly nice), with the exception of Bohemian pilsner, which comes with a heavy dose of spices that can change the overall flavor of your dish. In a beer batter, pilsner is one of the more low-key options.

In order for a beer to be called an Oktoberfestbier it has to be brewed by one of the six breweries located in the Munich city limits. Those six breweries are Augustiner, Hacker-Pschorr, Hofbräuhaus, Löwenbräu, Paulaner, and Spaten. Some of them you've probably heard of while others are not as popular in the U.S.