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Beer Cheese

    Equipment:

    Plate, Knife, Cheese Grater, Pot, Measuring Spoons

    Ingredients:

    Vermont Cheddar (Cabot) – 6 Oz (any sharp cheddar works)
    Butter – 1 1/2 Tablespoons
    Flour – 1 1/2 Tablespoons
    Heavy Cream – 1/2 Cup
    Beer – 1/4 Cup
    Spicy Brown Mustard – 1 Teaspoon
    Worcestershire Sauce – 1/2 Teaspoon
    Onion Powder – 1/4 Teaspoon
    Cayenne Powder – A pinch
    Salt – A Pinch

    Directions:

    1. Shred 6 oz of cheddar and set aside.
    2. Melt butter in a pot at medium low heat. Once melted, add flour and stir to make a rue.
    3. Add in milk and beer and let the ingredients thicken for about 5 minutes.
    4. Whisk in mustard, worcestershire sauce, onion powder, cayenne powder and salt.
    5. Turn the heat off and slowly add in handfuls of cheddar while you mix.
    6. Serve immediately with any type of pretzel!