Beer Cheese and soft pretzels go together like peanut butter and jelly! If you are making a batch of Sourdough Discard Pretzels, don't forget the dipping sauce! Try a Honey Mustard Dipping Sauce or this Beer Cheese!
I'll be very upfront: I'm lactose intolerant, so this recipe isn't for me! But my husband, as well as many readers, asked for a Beer Cheese recipe, so here we are. Luckily my husband served as the taste tester on this one (as with all my recipes, really!) to make sure we really got it right!
Try this Beer Cheese with these Sourdough Discard Pretzels, Sourdough Discard Pretzel Bites, or even this Sourdough Discard Focaccia.
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Why you'll love this recipe
- This easy recipe comes together in just 10 minutes on the stovetop.
- You can modify the cheese to suit your preference! Sharp cheddar is used for the base, but you can add smoky gouda, white cheddar, gruyere, swiss, or another cheese of your choice!
- This Beer Cheese recipe is perfect for pretzels, pretzel bites, veggies, or chips and makes a great game day snack or appetizer for a group!
Ingredients
There are only a few ingredients you'll need to make this Beer Cheese recipe!
- Whole milk: Using whole milk (you could also sub half & half) is important for the fat content of this recipe. It will work with thinner milk (like 2%), but the dip will be runnier. For a creamy, thick dip, you want to use whole milk!
- Beer: I like to use a German beer, such as a Hefeweizen, Pilsner or Amber Ale. Remember that the beer you use will impact the final flavor of your Cheese Dip. A wheat beer will also work well. I would avoid anything overly strong, such as a strongly flavored IPA or stout.
- Sharp Cheddar cheese: Sharp Cheddar is the base of this recipe. I highly recommend shredding your own cheese so it's fresh and hasn't dried out. You'll also get a stronger flavor!
- Gouda cheese: Gouda adds a nice smooth flavor to the recipe (and a smokiness, if you use a Smoked Gouda), but this is also where you can really play with the flavor profile. Try White Cheddar, Gruyère, or Swiss cheese for an entirely different flavor!
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Different types of beer - This Cheese Dip can taste completely different based on the type of beer you use! A dip made with an amber ale will taste different from a dip made with a wheat beer. If you used something very light (like a Bud Light), you would hardly taste the beer at all.
- Different types of cheese - Using a different type of cheese will make a huge impact on the flavor of your dip! I recommend using the Sharp Cheddar as the base, but the second cheese is where you have room to play. Try a Gruyère, Swiss, or White Cheddar for a completely different flavor profile!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Beer Cheese (for Pretzels)
This recipe comes together in about 10 minutes on the stovetop! The full recipe with ingredients and directions is at the bottom of this post.
- Step 1: Shred the cheese and set aside.
- Step 2: Melt the butter and make a roux with the flour.
- Step 3: Add the milk and beer, stirring until thickened.
- Step 4: Add remaining ingredients, whisking until completely smooth. Remove from heat and serve immediately!
Expert Baking Tips
- Slow and steady wins the race. It's important to cook this Beer Cheese over low heat. If you heat the ingredients too quickly, it's easy for your roux to break or the cheese to seize up.
- Shred your own cheese (rather than buying pre-shredded cheese). This will give you the strongest flavor. Pre-shredded cheese also looses some of its moisture, which is important for this recipe.
- Shred the cheese before you begin. That way, it's ready to add to the pot as soon as it's needed.
- Keep whisking until the dip is completely smooth. The roux should be smooth (and thickened) before moving to the next step. And once you add the cheese, whisk until the dip is completely smooth.
- Thin the dip with more milk. The dip will thicken as it cools, but if you want a thinner dip while you're making it, add a bit more milk.
Equipment
You'll need a box grater for the cheese, a small saucepan, and a whisk. You can use a kitchen scale to measure the cheese, if you like. Other than that, you're all set!
What to Serve with Beer Cheese
Serve this Beer Cheese with:
- Sourdough Discard Pretzels
- Sourdough Discard Pretzel Bites
- Sourdough Discard Focaccia
- Fresh vegetables (such as carrots, cauliflower or broccoli)
- Chips, crackers or crusty bread
You can also think about this Beer Cheese like you would nacho cheese! Pour it over nachos and make a Beer Cheese nacho plate!
Storage
Room Temperature Storage: Beer Cheese is best served immediately, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat and whisk until warmed. If needed, add more milk to thin it out.
Recipe FAQ
I recommend using Sharp Cheddar as the base, but feel free to experiment with the second cheese! I recommend using a Smoked Gouda, White Cheddar, Gruyère or Swiss Cheese. They'll all be delicious!
It doesn't need to be anything fancy, but I like to use a German Beer such as a Hefeweizen, Pilsner or Amber Ale as they have great flavor. Most beers will work, but you would want to avoid a strongly flavored IPA or stout that might conflict with the flavor of the cheese.
Beer Cheese (for Pretzels)
Ingredients
- 3 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- ½ cup whole milk
- ⅓ cup German beer
- 1 teaspoon Worcestershire sauce
- 1 teaspoon grainy Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- ¾ cup sharp Cheddar cheese shredded
- ¼ cup Gouda, Gruyère, Swiss or White Cheddar cheese shredded
Instructions
- Shred your cheese and set aside.
- Melt the butter in a small saucepan over low heat. Add the flour to create the roux (a paste), whisking constantly for 1 minute until the paste is thickened and bubbly.
- Slowly whisk in the milk and beer, stirring until completely smooth and the mixture has thickened, about 1 minute. Stir in remaining ingredients except for the cheese.
- Slowly add the cheese and whisk until completely melted and smooth. Remove from heat and serve immediately while warm.
Els Porta (formerly: Weeg) says
Made these for a Super Bowl crowd. Used Tillamook sharp yellow and some sharp white cheddar, and a Paulaner Marzen beer. It was a hit with the pretzels!