Beer Cheese {Guest Post!}

Hey there. I’m Tom Aguero and I write – a blog about beer, liquor, and wine, and especially about all those things in and around Cincinnati. My blog is just about drinks not food, and certainly not recipes, so I immediately reached out to my friend Lindsay here at Love Beer, Love Food when I came across this delicious beer cheese recipe.

I love going to bottle shares and usually bring a bottle or two of beer, but when I don’t bring beer, I always bring food. Actually, there is only 1 food I ever bring, and it’s Servatii’s soft pretzels and beer cheese. I have yet to see a disappointed face when they see me show up with these tasty treats. Confused faces maybe if they’ve never had it before, but confusion turns to delight at first taste.

Making beer cheese

 QCD Beer Cheese

  • ½ lb  block of sharp cheddar, cut into chunks
  • ½ lb block of gouda, also cut into chunks
  • 2 tsp ground mustard
  • 3 tbsp. Worcestershire sauce
  • 8 oz. cream cheese
  • liberal dash of cayenne pepper
  • a 12 oz  bottle beer! (hoppy beers may get bitter)

serves enough for a party (10-15 hungry people), but is easily halved.

Into a large food processor add gouda, half of the mustard, about half the Worcestershire, half the cream cheese, and about 1/3rd of the beer. Pulse a few times, then process till it looks nice and creamy. Scrape down the sides of the processor.

After that, add in the cheddar, the rest of the mustard and Worcestershire, and then cayenne. Start processing again while slowly pouring in the rest of the beer.

Process it for a few minutes until its super-duper creamy and you’re done! Feel free to grab a chip and take a dip – you’ll find it’s already delicious but the flavor will develop even more after 2 days in the fridge.

beer cheese

Best part beyond the delicious taste? All I had to clean was 1 food processor, 1 serving bowl, 1 teaspoon, 1 tablespoon, and a spatula.

In my opinion, this is a very flexible recipe and can be easily customized to suit your preferences or the beers you’ll be drinking with it. That’s why I suggest 1 lb. cheese and 1 bottle beer. Pick your favorite cheese(s) and beer then try various combinations. This time around I used 8 oz. of sharp cheddar and 8 oz. of Gouda. Sharp cheddar is a good standard for beer cheese and I just love Gouda.

Beer-wise I used a bottle of something I’d rather not name, but suffice to say it was left in my fridge by a non-craft beer lover. I’m already planning to make a spicy version using Toxic Brew Company’s Porn or Pawn pepper pale ale and pepper jack cheese.

soft pretzel and beer cheese

This was the first time I made this recipe so I waited to write this post until I had some feedback, which I got at last night’s bottle share. Everyone enjoyed it and multiple people asked for the recipe, which I’m now happy to share with all of you! I still picked up Servatii’s soft pretzels to go with this, but may take a stab at making my own pretzels soon.

Giving credit where credit is due, I based this recipe off the one I found here: How to make beer cheese – a Kentucky favorite.

6 thoughts on “Beer Cheese {Guest Post!}”

  1. I am a cheesemaker that makes raw milk gouda and cheddar and this recipe sounds delicious. As a former brewer I think more people need to enjoy beer and cheese together. Beer in my opinion is more complex than wine and accents great flavors in cheese.

    1. Absolutely! Beer and cheese is an amazing pair – in some ways far superior to wine. There are so many flavors like nuttiness, caramel, and even funky flavors that resonate. Plus the carbonation cleans up the palate of the rich cheese. Good stuff!

  2. Just started a new job and this went over very well at the office potluck. I used Lagunitas Little Sumpin Sumpin ale. Great on flavor and has the added bonus of being able to tell people that it has among other things, “Gouda, Cheddar, and a little sumpin sumpin”. Shameful I know, but fun none-the-less.

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