Beer Cheese
- Makes6 to 8 servings
- Cook Time30 minutes
Beer cheese, also known as pub cheese, comes in different forms—it might be spreadable like whipped cream cheese or a warm, creamy dip like Swiss fondue. We use sodium citrate, a salt that’s a key ingredient in the production of processed cheese, to keep the sharp cheddar silky and smooth even when heated and combined with liquid. Sodium citrate can be purchased online. We pair a pilsner or lager, beers that are light in flavor and color, with the bite of sharp cheddar, but you can use whatever type of beer and cheese you like. Leftover beer cheese can be refrigerated in an airtight container for up to three days. It reheats well in the microwave. To take a more classic approach to making beer cheese—that is, one made without sodium citrate—see the version below that uses a butter-and-flour roux as a stabilizer. Its consistency is not as flawless, but its flavor is equally good.
Step 1
In a medium saucepan, combine the beer and ½ cup water. Whisk in the sodium citrate. Bring to a gentle simmer over medium. Whisk in the cheese a handful at a time, making sure it has fully melted before adding more. Remove the pan from the heat; the mixture will be thin at this point, but will thicken as it stands.
Step 2
Whisk in the mustard, honey and paprika. Transfer to a warmed bowl or fondue pot. Serve with pretzels, apple wedges, bread and/or crudités for dipping.
Step 3
Classic Beer Cheese: In a medium saucepan over medium, melt 2 tablespoons salted butter. Add 2 tablespoons all-purpose flour, whisk to combine, then cook, whisking, until the mixture begins to bubble. Cook for about 30 seconds, then gradually whisk in 1 cup pilsner or lager beer and ½ cup water. Bring to a simmer and cook, whisking constantly, until thickened to the consistency of thin gravy, 1 to 2 minutes. Whisk in 1 pound shredded sharp cheddar cheese, adding a handful at a time and whisking until fully melted before adding more. Off heat, whisk in 2 teaspoons Dijon mustard, 2 teaspoons honey and ½ teaspoon smoked paprika. (If you notice any lumps of cheese, return the pan to medium-low heat and whisk until smooth.) Transfer to a warmed bowl or a fondue pot. Serve with pretzels, apple wedges, bread and/or crudités for dipping.
