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.
Creamy Beer Cheese Recipe
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!
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.
Beer Cheese Sauce Ingredients
- Butter.
- Flour.
- Chili Flakes.
- Salt.
- Beer. Or use vegetable or chicken stock, or milk, for a non-beer option.
- Cream Cheese.
- White Cheddar Cheese. Or any similar melty cheese.
How to Make Creamy Beer Cheese - The Recipe Method
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. Learn more about How to Make a 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.
Next, swirl in your beer.
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.
About Beer
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.
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. 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.
Keep on stirring until you achieve the consistency you love!
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.
Recipe Tips & Notes
- 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.
- Like the beer, you can use many different types of cheeses, so long as they are melty cheeses.
- And you can season this dip with whatever seasonings you'd like, all depending on your application.
- You can make creamy cheese sauce without beer. Just use a broth instead. Or, try it with milk.
Storage and Leftovers
Homemade beer cheese will last 5 days or longer in a sealed container in the refrigerator. You can also freeze it for up to 6 months.
Recipe Suggestions for Creamy Beer Cheese
Try some of these delicious recipe ideas that only get better with creamy beer cheese!
Try Some of My Other Popular Dip Recipes
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
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
- First, make your cheese by melting the butter in a pot over medium heat.
- 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.
- Add the chili flakes and salt, then stir in the beer, still stirring continually, until the mixture thickens a bit, about 5 minutes.
- Stir in the cream cheese until melted and incorporated throughout.
- 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.
Video
Notes
Nutrition Information
This recipe was updated on 1/15/19 to include a video and new photos. It was originally published on 3/9/17.
Gloria Chambers says
Just adore your recipes which are absolutely lush.
Will definitely we trying some of these out.
Thank you so much for sharing
Mike Hultquist says
Thanks so much, Gloria! Glad you're enjoying my recipes!