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9 March 2017

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. 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.

Next, swirl in your beer. In this particular case, I used Guinness Blonde, 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.

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. Like the beer, you can use many different types of cheeses, so long as they are melty cheeses. Some won’t melt as well, so avoid those harder cheeses or ones that don’t melt consistently.

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. SUPER YUM.

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

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 - 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
Ingredients
  • ½ stick butter
  • 2 tablespoons flour or more as needed
  • 8 ounces light yet flavorful beer
  • 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. 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 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.
How to Make Creamy Beer Cheese - Recipe

 

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. | ChiliPepperMadness.com #BeerCheese #Dip #Appetizer

5 comments

  1. 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.

  2. 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.

  3. 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.

  4. 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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