Beer Cheese

Name: Beer Cheese
Total time: 15 min
Yield: About 4 cups
Ingredients: 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 1 tablespoon yellow miso paste, optional; 1 (12-oz can) Pilsner beer (or light beer of your choice); 1 cup whole milk; 1 pound sharp Cheddar, shredded (about 4 cups); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika (optional); Salt (if not using miso); Pretzel sticks, cut-up vegetables or crusty bread, for serving

By Romel Bruno

Published Sept. 21, 2022

Beer Cheese — Armando Rafael for The New York Times. Food Stylist: Maggie Ruggiero.

Total Time: 15 minutes
Rating: 4(445)
Comments: Read comments

Some say this classic pub snack originated in Kentucky, but you can typically find it in bars all around, usually served with warm pretzel bites or vegetables. There are two different styles of beer cheese: a spreadable, thick version and a creamier fondue-style type like this one. Though optional, adding a bit of miso brings out the beer flavor and adds a bit of saltiness that eliminates the need to add any salt to the dish. Either way, make sure to choose a beer that tastes good to you.

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Ingredients

Yield:About 4 cups

4tablespoons unsalted butter
4tablespoons all-purpose flour
1tablespoon yellow miso paste, optional
1(12-oz can) Pilsner beer (or light beer of your choice)
1cup whole milk
1pound sharp Cheddar, shredded (about 4 cups)
1teaspoon garlic powder
1teaspoon onion powder
1teaspoon smoked paprika (optional)
Salt (if not using miso)
Pretzel sticks, cut-up vegetables or crusty bread, for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a medium saucepan on medium-low heat, melt the butter, then add the flour and whisk until smooth. Add the miso paste, if using, and mix until fully incorporated. Cook, whisking, until mixture is bubbling and smells nutty, about 3 minutes.
Step 2
Gradually add beer and milk and whisk together until smooth. Let cook on medium-low for 4 to 5 minutes, stirring occasionally, until thickened. Remove from the heat, then add the cheese and whisk until melted and well incorporated. (The beer cheese will continue to thicken as it cools.) Stir in the garlic powder, onion powder and smoked paprika (if using). Taste and add salt, if necessary. Serve with pretzel sticks, vegetables or crusty bread.

Tip

The dip will last for about 3 days in the refrigerator in a tightly sealed container. To reheat, place the cold beer cheese (no need to add milk or water) in a small pot and heat on low, stirring occasionally, until warmed through.

Ratings

4 out of 5

445 user ratings

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Comments

CMc2 years ago

Can you recommend a recipe for pretzels similar to those pictured?

KZH2 years ago

Not a bad base recipe but I found that it needed more seasoning to boost the flavor. I added cream cheese, mustard, celery salt, and cayenne pepper at the end.

Sueño2 years ago

These are the bomb. https://www.kingarthurbaking.com/recipes/hot-buttered-soft-pretzels-recipe

DJS3 months ago

Not great. Followed recipe exactly and not impressed.

Smart Dog4 months ago

I made it with pretzels, and it’s delicious 9/10. Didn’t use miso, but did use cayenne. Going to put it on nachos for the Super Bowl, and if it stays normal, it will be good.

Steph G4 months ago

If your roux is looking a little lumpy before you add the cheese, stick an immersion blender in the pot for a few seconds. Your lumps should disappear. Sitr in cheese and proceed as written.

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