Beer Cheese Recipe
March 21, 2015
Beer and cheese. I'll give you a second to take that in. Because that's how long it took me to finish the first IPA and bowl of racecar yellow goop. Having gotten that out of the way I can take my time with the second helping of both. The citrus like bitterness cuts the gooey texture and the floral bouquet contrasts with the savory saltiness. As for that lingering spiciness, the hops will first fan the flames and then extinguish them, readying you for the next dip into the pool o' gold. Containing two of the "Three C's," Centennial and Columbus hops, our API IPA brings the bitter. With the Centennial as a strong floral variety (add the hops early in the boil to maximize this) and the Columbus known for its bitter bent, there are copious amounts of pungent flavor to go with this decadent cheese sauce.
- 3 T AP flour
- 2 T unsalted butter
- ½ cup milk
- ¾ cup IPA or any tasty brew
- 2 tsp Worcestershire sauce
- 1 tsp hot sauce (Sriracha or Franks)
- 1 tsp dry mustard
- 8oz block sharp cheddar cheese, not pre-shredded
- 4oz smoked gouda, not pre-shredded
- Kosher salt and cracked black pepper to taste
- Smoked paprika for garnish
- Shred cheddar and gouda and set aside. Melt butter in a large pan over low heat. Mix in flour. Stir constantly until smooth. Stir in milk and beer. Raise heat to medium until it begins to simmer.
- Mix in Worcestershire sauce, hot sauce, and dry mustard. Continue to whisk until it begins to thicken
- Whisk in cheeses, a small amount at a time, allowing them to melt before adding more. Add kosher salt and pepper to taste, and pinch a small amount of paprika on top to finish.