Beer Cheese Dip Recipe (2024)

FAQs

What is the best beer to use 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.

Beer cheese dip is typically made by heating beer with ingredients like garlic, mustard, and Worcestershire sauce in a saucepan until the beer reduces, mixing in cheese and milk, and continuing to cook until the cheese is melted. The resulting mixture is a cheesy spread that can be served warm or cool.

It's rich, creamy, and such a dreamy dip to serve for parties, game days, at home date nights, or just a fun meal to cozy up to with the family. Dipper Ideas: Crusty bread, soft pretzels, bread sticks, or garlic knots. Apples or pears.

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.

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.

Stella Artois

The crisp carbonation and fermentation-led style also cuts through the fat in cheese and cleanses the palate.

High temperatures can cause the cheese to break and become grainy. Add More Liquid: Gradually whisk in a small amount of the liquid the sauce was made with (e.g., milk, cream, or broth). Use a low heat setting and continue to whisk until the sauce starts to smooth out.

Flat beer is traditionally used because beer cheese was originally made with leftover beer that had gone flat. If you're making beer cheese at home, it's a good idea to let your beer go flat first, otherwise it will foam up out of your food processor.

Made with a mix of melty sharp cheddar and nutty Gruyère, along with your favorite lager or a hoppy IPA, it's rich, unbelievably creamy, and packed with flavor. For dippers, you can't go wrong with soft pretzels, although tortilla chips, breadsticks, and even crunchy veggies are perfect for dunking.

It is full flavored, salty and tangy; you won't be missing out on flavor if you try this cheese. Beer Cheese is a semi-soft combination of Limburger Cheese and Brick Cheese. Not to be mistaken for the Beer Cheese dips that are popular in Kentucky, it has a very strong smell and taste.

What does beer cheese sauce taste like? ›

It's made with just 5 ingredients, and it only takes about 10 minutes to whip up. Beer cheese dip tastes sharp and cheesy, yet creamy at the same time. There's a noticeable beer flavor. Depending upon the kind of beer you use, it might taste a little bitter and hoppy, or it might be more roasty, sweet, and malty.

If you don't want to use American cheese, you can achieve the same creamy, stabilized texture with the addition of cream cheese — which also has stabilizers added. Use whatever cheese you like (cheddar, Monterey Jack or other cheeses) and then add 2 ounces of cream cheese to the mix.

Evaporated milk works best in queso because it doesn't have that excess of water and it can help your dip reach a delicate balance between super thick and too thin. (As in you're not constantly having to alternate between adding more milk and then more cheese.)

For dips, you'll want to use a tablespoon of cornstarch per pound of cheese, then add at least five ounces of evaporated milk. After that, you can use more evaporated milk to thin out your dip as much as you need.

Ales are fermented with top-fermenting yeast at warm temperatures (60˚–70˚F), and lagers are fermented with bottom-fermenting yeast at cold temperatures (35˚–50˚F). Because of their warm fermentations, ales can generally ferment and age in a relatively short period of time (3-5 weeks).

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.

Cream ale is a style of American beer which is light in color and well attenuated, meaning drier. First crafted in the mid-1800s at various breweries in the United States, cream ale remained a very localized form with different styles until the early 20th century.

The addition of beer to a cheese dip can add flavor and depth, as well as help to thin out the cheese and make it easier to dip. When choosing a beer to use in your cheese dip, you can experiment with different varieties to find one that complements the flavors of the cheese and other ingredients in the dip.