Beer Cheese Recipe

Prepare cheese

Grate the sharp cheddar and the optional smoked cheddar/Monterey Jack and set aside. Softened cream cheese will blend more smoothly; if it is not softened, microwave in 5–7 second bursts until slightly softened but not melted.

Make roux

In a medium saucepan over medium heat, melt the unsalted butter until foaming but not browned (about 1 minute). Sprinkle the all-purpose flour over the butter and whisk continuously for 1 minute to cook the raw flour taste and form a light roux.

Add milk and seasonings

Slowly whisk in the whole milk until smooth. Continue to cook and whisk until the mixture thickens slightly, about 2–3 minutes. Stir in the dry mustard, garlic powder, onion powder, Worcestershire sauce, hot sauce, kosher salt, and freshly ground black pepper.

Add cheeses

Reduce heat to low. Gradually add the grated cheeses, a handful at a time, stirring or whisking after each addition until each handful is fully melted and the sauce is smooth. Once all cheese is incorporated, add the softened cream cheese and whisk until fully combined and silky. Keep the heat low to avoid graininess.

Finish with beer

Remove the saucepan from heat and whisk in the cold beer 1 tablespoon at a time to achieve desired flavor and consistency. If the spread seems too thick, return to very low heat and whisk in up to an additional 1–2 tablespoons of milk (or beer) to loosen. Taste and adjust seasoning if necessary.

Serve and garnish

Transfer the beer cheese to a serving bowl. Sprinkle the top with paprika and the sliced chives or green onions if using. Serve warm or at room temperature with soft pretzel bites, crusty bread, vegetables (carrots, celery), or crackers.

Make-ahead and reheating

To make ahead, cool the cheese spread to room temperature, cover, and refrigerate up to 3 days. Reheat gently over low heat, stirring frequently, and add a splash of milk or beer to restore creamy consistency. Avoid high heat to prevent separation.