Beer Cheese Dip - Once Upon a Chef (2024)

FAQs

What's a good beer for beer cheese dip? ›

I used Fat Tire because that what I had on hand, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy! What brands of cheese do you recommend? For the Cheddar, you can use a good supermarket brand, like Cabot or Tillamook.

Primarily crafted from milk, butter, and melted cheddar, plus a bit of beer, the dip might lead some to wonder if it includes enough alcohol to feel a booze-induced impact. Rest assured, while beer cheese does contain alcohol, it's typically not enough to give anyone a buzz.

Can I serve beer cheese dip to kids? It's a little tricky. Most of the alcohol cooks off, leaving just the beer's flavor behind. While some residual alcohol could remain, it's a very minor amount.

Beer cheese dip is a cheese spread typically made with sharp cheddar, beer, garlic, and spices, served with crackers or crudités as an appetizer.

You can make this beer cheese dip recipe ahead of time and store in the fridge to reheat later. Because this beer cheese can be made ahead of time, it is a perfect dip recipe to prepare in advance for any party or gathering! I hope you love this beer cheese dip as much as we do!

Roughly speaking: Beer cheese sauce, bourbon caramel and other sauces brought to a boil and then removed from the heat typically retain about 85 percent of the alcohol. Diane, cherries jubilee and other recipes that flame the alcohol may still have 75 percent of the alcohol.

While the beer heating up, combine 1 tablespoon of cornstarch and 1 tablespoon of warm water in a small bowl. Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Bring the beer back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.

Beer cheese should be stored in the refrigerator, tightly covered, where it will keep for three to four days. When buying store-bought cheese, simply leave it in its original container. Transfer homemade beer cheese to an airtight container.

As a pairing, they are completely contrasting - one sweet and rich, the other creamy and earthy with funky 'blue' flavour. But together, they complement each other fantastically. The cheese is accentuated by the malt backbone of the beer, and the cheese helps to balance the beer's sweetness.

To this, enough beer is added to provide flavor and texture, as well as garlic, and a variety of spices including dry mustard, horseradish, jalapeño peppers, and cayenne pepper.

What is the best beer to use for beer cheese? ›

In general, when making beer cheese, choose a brew with a light body and subtle flavor profile. Beers in the pilsner, blonde ale, and lager families would all be good options.

If you've ever found yourself thinking that beer and cheese would make the perfect combination, you'd be at home in central Kentucky. For that is the home of beer cheese. Almost every local diner, bar, and restaurant will have some version of it.

Kentucky has a unique culinary heritage of innovation that has produced some of the world's most beloved flavors: Kentucky Fried Chicken, bourbon, and beer cheese. Legend has it that this unique snack was developed by Joe Allman for his cousin Johnny Allman to introduce in his various restaurants on the Kentucky River.

The beer should be at room temperature, but the cheese can be cold, which helps to ensure that the mixture stays creamy. Once the beer and cheese are mixed together, the mixture is either served immediately or heated to melt the cheese, depending on the recipe.

Pub cheese is a type of soft cheese spread or dip prepared using cheese as a primary ingredient and usually with some type of beer or ale added. While beer cheese is made with beer, pub cheese can be made without alcohol. Pub cheese is a traditional bar snack in the United States.

The best side dishes to serve with beer cheese dip are soft pretzels, Korean corn dogs, Sloppy Joes, tostadas, chicken meatballs, toad in the hole, gluten-free bread, buffalo chicken pizza, vegetable crudité, chicken wings, potato skins, mini sausages, nachos, roasted Brussels sprouts, and garlic knots.

The powerful flavors of beer and cheese have to meet in the middle. For this one it's best to use a German lager (such as Heineken), which is somewhat mellow, to match the intensity of the sharp Cheddar cheese.

Curdling can occur for a number of reasons, though it commonly happens when a sauce is overheated. Avoid cranking up the temperature while cooking. High heat causes the proteins in the cheese to become denatured, resulting in clumping.

A full-bodied, matured cheese often goes well with heavier beer types, like pale lager, brown ales or even stouts. You might also give a heavy barley wine a try. Sharp blue cheeses can handle a heavy black stout, which can otherwise easily smother other flavors. Heavy, fruity beers also go well with blue cheeses.

What beer is best for beer battered food? ›

The most versatile: Pilsner

Most are fair game for beer batter (Pilsner Urquell, Stella Artois, Modelo, and Firestone Pivo Pils are particularly nice), with the exception of Bohemian pilsner, which comes with a heavy dose of spices that can change the overall flavor of your dish.

Lighter beers, such as lagers, ales and pilsners, will give your bread a lighter color, and mild taste that just about everyone loves. Darker beers like stouts and porters make a darker-colored loaf and have a stronger beer flavor. Hoppy beers like IPAs will give your bread a more bitter taste.

Pale Ale and Philly Cheesesteak

Although flavorful, a cheesesteak has a mild taste that pairs perfectly with a pale ale. The slight hoppiness stands up to the onions and hearty meat, and the cleaner finish is refreshing after the salty beef and cheese.