I love pretzels, and soft pretzels with a dip is one of my favorite appetizers. This beer cheese is creamy, cheesy, and so so good. You can use it as a dip for pretzels, chips, veggies, or anything else you want to dip in it. You could also use it as a sauce on pizza dough.
This particular beer cheese recipe is inspired by my trips to Rehoboth Beach Delaware, where my parents live and also where the Dogfish Head brewery has a restaurant called Brewing & Eats. We usually go to eat there at least once a visit when I’m down there, as almost everything there tastes great. They have this delicious 90 minute IPA cheddar sauce in at least two of their menu items, the pretzel bites and also on a pizza, and these are my favorite things to eat there. I wanted to try to make a copycat recipe, but honestly I have no idea what they put in their beer cheese to make it so amazing, so instead I made my own delicious recipe. It doesn’t taste the same, but it’s still really good. I did use their 60 minute IPA in my recipe, and it was very very good. You can use any beer you like, and different beers will product a different depth of flavor. I like using IPA’s in this because its a lighter flavor than a darker beer, but this is really a personal preference thing.
This whole recipe is done in 15 minutes, and only really requires a saucepan and a whisk. The hardest part is having to shred the cheese, but for this you definitely dont want to buy pre-shredded cheese, because it just wont melt properly.
Below are my step by step photos to making this beer cheese.
White Cheddar Beer Cheese
- 2 tbsp flour
- 2 tbsp butter
- 1/2 cup whole milk
- 1/2 cup beer
- 8 oz sharp white cheddar cheese block (pre-shredded cheese doesnt melt as well!)
- 1 tbsp dijon mustard
- pinch salt and pepper to taste
- Shred cheddar cheese, set aside
- In a large saucepan over medium heat melt butter. Once melted, whisk in flour and continue to whisk until a thick roux forms.
- Slowly add the milk while whisking constantly to avoid clumps.
- Allow the sauce to simmer and milk to come to a boil, then whisk until the sauce thickens.
- Whisk in the 1/2 cup beer, let simmer until sauce thickens again.
- Add the shredded cheese and whisk until cheese melts into the sauce.
- Whisk in the dijon mustard and salt and pepper.
- Serve hot