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17 January 2019

Make your own creamy beer cheese at home with this recipe using melty cheddar (or other) cheese, beer and any other seasonings you’d like. Build your own recipes with this base, though it is amazing on its own. Perfect for beer cheese dip, beer cheese sauce, and beer cheese soup.

I literally JUST made this recipe for some Irish Nachos and realized I use the same base recipe for many of my cheese dishes.

I start my beer cheese sauces, beer cheese soup recipes, and beer cheese dip recipes basically the same way, so I thought it would be useful to post a simple “how to” to help would-be beer cheese makers out there.

It all starts out similar to making a gumbo. You begin with a roux.

How to Make Creamy Beer Cheese Sauce

No need to cook it down a long time like you do with a gumbo, just long enough to cook the raw flour so you can swirl in your beer and cheeses.

The result is a super creamy, drippy cheese sauce that can be seasoned with whatever seasonings you’d like, all depending on your application.

For the Irish Nachos Recipe, I added nothing else to it and served it over the potatoes and corned beef as-is. No need to mess with perfection in that case!

But truly, you can use this simple yet tasty recipe to build from and make many a cheesy sauce, dip, or soup.

So! How do you make beer cheese? Let’s go!

How to Make Creamy Beer Cheese - Recipe

How to Make Creamy Beer Cheese – The Recipe Method

I’ve outlined the actual steps below for how to make your own homemade creamy beer cheese, but here is the “discussion” part of it.

First, melt some butter in a pot and stir in your flour. This is what is called a “roux”. Cook this down, swirling often with a wooden spoon, about 10 minutes or so to cook out the raw flour taste.

Stirring the Roux

Next, add in your preferred seasonings. I’m using spicy chili flakes and some salt, but you can vary it up here, or add none at all for an easy cheese sauce.

Some flavor ideas for you include garlic powder, cayenne pepper for some heat, a few splashes of hot sauce. Worcestershire sauce is a nice touch, too.

Stirring in the seasonings

Next, swirl in your beer.

Adding beer to the roux

In this particular case, I used a cream ale from my own home brew batch, though you are free to use any type of beer you would like.

I suggest a full flavored light colored beer, as a darker beer can affect the appearance, though perhaps that is what you are looking for.

I judge not!

Truly, any beer is good, though a simple light beer probably won’t add much flavor. Keep stirring until the roux becomes nice and thick.

Stirring the seasoned, thickened roux

Next, swirl in the cream cheese until it melts through. This should take 6-7 minutes or so.

Once that is melted through, add in the shredded cheese a bit at a time and stir constantly until it is incorporated and melted evenly.

Adding cheeses

Like the beer, you can use many different types of cheeses, so long as they are melty cheeses. Like to use a sharp cheddar cheese or pepper jack.

Some won’t melt as well, so avoid those harder cheeses or ones that don’t melt consistently.

If your beer cheese is too thick, swirl in a bit of water, stock or milk to thin it out.

Adding water to thin out the beer cheese

Keep on stirring until you achieve the consistency you love!

Extra Cheesy Creamy Beer Cheese

That is basically it. You will know when your creamy beer cheese is ready when you can feel it is consistent and it drips from the spoon.

At this point you can add whatever other seasonings you’d like to taste. Milk or cream is also an option, though not necessary.

You might want cream for a beer cheese soup. Serve it with chips as a dip, or drizzle it over soft pretzels.

SUPER YUM. And super easy, too.

Dipping a chip into our Creamy Beer Cheese

Recipe Suggestions for Creamy Beer Cheese

Try some of these delicious recipe ideas that only get better with creamy beer cheese!

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

How to Make Creamy Beer Cheese

Can You Make Cheese Sauce without Beer?

Yes, you can. If you don’t want to use beer, use a broth instead. Or, try it with milk.

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

5 from 1 vote
How to Make Creamy Beer Cheese Sauce
How to Make Creamy Beer Cheese - Recipe
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Make your own creamy beer cheese at home with this recipe using melty cheddar (or other) cheese, beer and any other seasonings you'd like. Build your own recipes with this base, though it is amazing on its own. Perfect for beer cheese dip, beer cheese sauce, and beer cheese soup.
Course: Main Course, sauce
Cuisine: American
Keyword: cheese, dip, queso, recipe
Servings: 10
Calories: 174 kcal
Author: Mike Hultquist
Ingredients
  • ½ stick butter
  • 2 tablespoons flour or more as needed
  • 1 teaspoon chili flakes
  • 1/4 teaspoon salt
  • 8 ounces light yet flavorful beer (or use vegetable or chicken stock, or milk, for a non-beer option)
  • 3 ounces cream cheese
  • 8 ounces shredded white cheddar cheese or any similar melty cheese
Instructions
  1. First, make your cheese by melting the butter in a pot over medium heat.
  2. Next, add the flour and stir. Cook for 10 minutes while continually stirring, until the roux begins to brown a bit. If it does not thicken up into a good roux, add another tablespoon or 2 of flour, then continue to stir until it thickens to a paste, and until it begins to brown lightly.
  3. Add the chili flakes and salt, then stir in the beer, still stirring continually, until the mixture thickens a bit, about 5 minutes.

  4. Stir in the cream cheese until melted and incorporated throughout.
  5. Finally, stir in most of the shredded cheddar cheese a bit at a time, continually stirring, until it melts through and becomes an AMAZING CHEESE SAUCE.

Recipe Video

Recipe Notes

It's that simple! What you have is a super creamy, melty cheese that goes anywhere cheese likes to go. Makes about 2-1/2 cups or so. Enjoy!

Calories are calculated per quarter cup of melted creamy beer cheese.

Nutrition Facts
How to Make Creamy Beer Cheese - Recipe
Amount Per Serving
Calories 174
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was updated on 1/15/19 to include a video and new photos. It was originally published on 3/9/17.

How to Make Creamy Beer Cheese - Make your own creamy beer cheese at home with this recipe using melty cheddar (or other) cheese, beer and any other seasonings you\'d like. Build your own recipes with this base, though it is amazing on its own. Perfect for beer cheese dip, beer cheese sauce, and beer cheese soup.  #BeerCheese #Dip #Appetizer

11 comments

  1. This looks really good going to try it in a few weeks at my bday party lol. I was wondering what is a good beer to use? Thank you

    1. Michael Hultquist - Chili Pepper Madness

      Great, Jeremiah! I often just make it with a light beer, but a good Mexican lager would be nice here. For more robust flavor, try a heavier IPA. Not sure how it would turn out with a dark beer. Let me know how it turns out for you. Happy Birthday!

  2. Creamy beer cheese. Chili flakes or chili powder? One listed in ingredients and other listed in directions. Ty

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Tonya. Either powder or flakes will work with this recipe. Or both!

  3. Margo Haynes

    5 stars
    I love your Beer Cheese Sauce as a soup with the chorizo, but I also loved it over a bit of pasta with some garlic french bread & a salad. BTW I have never had much success with fat free cheeses in sauces, but then I could be doing something wrong.
    I love your recipes, your shrimp creole is delicious! Thank you for all of the hard work & love that you pour into your blog. I may not be Cajun but I grew up on the Texas Gulf coast & in high school in 1956, my neighbor was Cajun, her recipes were to “die for”. That was 63 years ago, thank you so very much for giving me the “know how” at 81 to enjoy these dishes once again. A recipe can say that it is for Shrimp Creole, but if the ingredients aren’t right, then it is not genuine. Your creole tastes just like hers! Thank you!

    1. Michael Hultquist - Chili Pepper Madness

      Oustanding, Margo! I GREATLY appreciate your note! Thank you very much for the compliments. =)

  4. Making this today. Is it a 1/2 cup of butter or half a stick of butter as in 1/4 cup?

    REPLY: Mindy, it is 1/2 stick, or 4 tablespoons. — Mike from Chili Pepper Madness.

  5. Are you sure about the radio of butter to flour? I just attempted to make this recipe and it did not come out at all. A lot of butter was separated out at the end, and it definitely was not a sauce. I used unsalted butter, not sure if that makes any difference.

    REPLY: Anita, yes, the ratios are correct. You can try adding in another tablespoon or 2 of flour. — Mike from Chili Pepper Madness.

  6. Will fat free cheddar cheese melt and fat free cream cheese work I’m thinking bud light lime, don’t know how the lime will taste

    REPLY: Danny, I think the lime flavor would be interesting, though I’m not sure how melty the fat free cheeses will be. If you try it, let me know — Mike from Chili Pepper Madness.

  7. Can i make a big portion and keep it? How to keep and how long can keep?
    Thank you

    REPLY: Nui, yes, you can do that. It will keep in the fridge a week or so, and a month frozen. — Mike from Chili Pepper Madness.

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