Some say this classic pub snack originated in Kentucky, but you can typically find it in bars all around, usually served with warm pretzel bites or vegetables. There are two different styles of beer cheese: a spreadable, thick version and a creamier fondue-style type like this one. Though optional, adding a bit of miso brings out the beer flavor and adds a bit of saltiness that eliminates the need to add any salt to the dish. Either way, make sure to choose a beer that tastes good to you.
- Serves: 4 persons
- 4tablespoons unsalted butter
- 4tablespoons all-purpose flour
- 1tablespoon yellow miso paste, optional
- 1(12-oz can) Pilsner beer (or light beer of your choice)
- 1cup whole milk
- 1pound sharp Cheddar, shredded (about 4 cups)
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1teaspoon smoked paprika (optional)
- Salt (if not using miso)
- Pretzel sticks, cut-up vegetables or crusty bread, for serving
Step 1In a medium saucepan on medium-low heat, melt the butter, then add the flour and whisk until smooth. Add the miso paste, if using, and mix until fully incorporated. Cook, whisking, until mixture is bubbling and smells nutty, about 3 minutes.
Step 2Gradually add beer and milk and whisk together until smooth. Let cook on medium-low for 4 to 5 minutes, stirring occasionally, until thickened. Remove from the heat, then add the cheese and whisk until melted and well incorporated. (The beer cheese will continue to thicken as it cools.) Stir in the garlic powder, onion powder and smoked paprika (if using). Taste and add salt, if necessary. Serve with pretzel sticks, vegetables or crusty bread.