Creamy Beer Cheese Sauce

This ultra creamy sauce is made from lager beer, milk, cheddar cheese and spices and is perfect for dipping or topping your favorite foods!

Thick and velvety cheesiness, with plenty of cheddar and beer flavor!

Just like the beer cheese from your favorite pub, this easy beer cheese sauce is made in 15 minutes or less, and PERFECT for dipping or topping your favorite foods! #beer #cheese #beercheese #appetizer #party #dip #sauce #gameday #easyrecipe

Creamy Beer Cheese Sauce

Lately, I’ve had an obsession with cheese.  Beer cheese to be specific.  Nearly all our favorite restaurants have an appetizer or two on the menu that come with beer cheese and OMG I can’t get enough.  I’ve been on a mission to create a recipe that’s just as delicious as the restaurant’s version, if not better.  DONE!

My favorite part about this recipe is how adaptive it is.  Want a thicker sauce, more of a dip consistency?  Simmer it longer or add a bit less liquid.  Want it spicier?  Add more cayenne, or some jalapeno.  Play around with the cheese used, use a different beer, the possibilities are endless!

Spoonful of beer cheese sauce


There are so many ideas, it’s hard to narrow them down!

So far I’ve tried everything pigs in a blanket, homemade soft pretzel sticks, and tortilla chips.

But I can’t wait to try french fries, fried pickles, chicken tenders, and as a topper for a juicy burger!


Sure can!  I personally think it tastes best when made fresh, but it can be done ahead of time.  Just make sure you heat it up slowly and stir it often, otherwise it can become grainy and possibly separate.

Dipping crescent roll into beer cheese


You can use whichever beer you like to drink.  Make sure it’s a flavor you like, as it will be prevalent in the sauce.  I love to use a lager-style beer, as it has a robust, yet light taste.


  1. Don’t let the small amount of beer fool you, it still has plenty of beer flavor.
  2. Use a beer that you love the taste of, since it will be intensified in the sauce.
  3. For the best results, shred your own cheese.  Pre-shredded cheese is coated in a substance to prevent it from clumping in the bag, which can make it not melt as smoothly in a sauce.
  4. Season and taste as you go.  I’ve given you my base seasoning in the recipe, but feel free to add, subtract, or swap out for any seasonings you’d like.

Just like the beer cheese from your favorite pub, this easy beer cheese sauce is made in 15 minutes or less, and PERFECT for dipping or topping your favorite foods! #beer #cheese #beercheese #appetizer #party #dip #sauce #gameday #easyrecipe



  • Box Grater – remember, the best sauce starts with freshly grated cheese!
  • Saucepan – a great pot to have for so many sauces!

Just like the beer cheese from your favorite pub, this easy beer cheese sauce is made in 15 minutes or less, and PERFECT for dipping or topping your favorite foods! #beer #cheese #beercheese #appetizer #party #dip #sauce #gameday #easyrecipe

Creamy Beer Cheese Sauce

This ultra creamy sauce is made from lager beer, milk, cheddar cheese and spices and is perfect for dipping or topping your favorite foods!
5 from 24 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 8 - 10 servings
Calories 245


  • 3 Tbsp butter
  • 3 Tbsp all purpose flour
  • 1/2 cup lager beer
  • 1 cup whole milk (half and half or heavy cream may be substituted)
  • 1 tsp grainy dijon mustard (or regular dijon)
  • 1/2 - 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • pinch of dried parsley (optional)
  • 3 cups shredded cheddar cheese (or your favorite cheese) - (about 12 oz)


  • In a saucepan, melt butter over MED heat.  Add flour and whisk until combined.  Cook 30 seconds, while whisking occasionally.  
  • Add beer, whisking continuously as you pour, eliminating any lumps from the flour mixture.  Slowly add in milk, whisking as you pour.
  • Cook over MED heat, whisking often, for several minutes, until mixture has thickened.  Stir in mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne.  
  • Add cheese, a handful at a time, and stir until completely melted.  Serve warm.
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4


Just like the beer cheese from your favorite pub, this easy beer cheese sauce is made in 15 minutes or less, and PERFECT for dipping or topping your favorite foods! #beer #cheese #beercheese #appetizer #party #dip #sauce #gameday #easyrecipe

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Recipe Rating

52 comments on “Creamy Beer Cheese Sauce”

  1. Spot on, great recipe for beer cheese and pigs in a blanket. Quick easy and delicious. P.s. listed fresh grated mild white cheddar and apple smoked gruyere cheese.

  2. Really delicious flavor and texture! I ended up over thickening and adding more beer to acheive the right texture, but turned out really well!

  3. Unfortunately, this was a total flop for us. Ended up scraping it into the trash. It turned out gummy and flavorless. Followed the recipe specifically so not sure what went wrong. Too bad.

  4. I made this to go with sourdough pretzels. This is the best cheese dip I have found! The only problem is my college kid takes all the leftovers! It was so smooth and tasty!

  5. Footballers Loved This!!! I was out of cayenne pepper so I used paprika and a few hot pepper flakes. Used 3/4 of milk Hoegarden beer, 1 cup of Dubliner and 2 cups cheddar. Thank you so much. Super quick and easy.

  6. What dipping bread did you use, it looks yummy

  7. This was perfect! Didn’t have any whole milk so used half and half like suggested and delicious!

  8. Excellent. I served this as a dip so cooked the milk mixture a bit longer per your suggestion; we loved the consistency (it was really smooth yet gooey and ultra cheesy at the same time). I cooked it in advance then left it on ‘warm’ in the slow cooker for hours during our party (it held up just fine in the slow cooker). I used Modelo (light Mexican lager) so the beer taste wasn’t strong (it was almost like a really good queso fundido) but we’ll try a darker lager next time.

    • Made this today for a Thanksgiving appetizer. It turned out perfect. I had my twin grandkids taste test it, they loved it.

  9. Can this be made and hold up for a few hours in a crock pot?

  10. Amazing sauce! We put over Brats and peppers in Hoagies…sooo good!!!!!

  11. Super easy and what a great flavor!!

  12. Best beer cheese ever! Added way more milk and beer to thin it out at the end. Used mild and sharp cheddar and upped the Worcestershire to a tablespoon! Will make again! 

  13. I made this cheese dip and it came out extremely thick, almost like a cheese spread. I tried adding more beer but it did not help. Also tried cooking it longer to thin it out a bit. Any ideas where I went wrong? I am trying the recipe out again this weekend and wanted to try to make it a little thinner. I wanted it to be more of a dip consistency like in your pictures because I was making it for pretzel bites. Other than the consistency (which I’m guessing was my own fault!), I absolutely LOVED the flavor!

    • I’m glad you loved the flavor! I’m curious about the consistency, as I’ve never had that issue before. You could perhaps try only using 1.5 or 2 Tbsp of flour and see if that helps it not get quite so thick? Or you could use 3/4 cup of beer and 1 1/2 cups of milk and see if that helps as well 🙂

    • I’d think cooking it longer would thicken, rather than thin, it. Also, wondering if your heat might have been too high?

      Just ideas..

  14. super easy, super yummy!

  15. what do you think I did wrong if my sauce came out too thin? I swear I whisked the roux for like 30-60 seconds just until all the flour was mixed. Maybe I didn’t whisk the beer and milk for long enough before adding the cheese? And is there a way for me to fix it now, by adding flour maybe?  

    I’d also like to add that I’ve made this drunk once before and it turned out fine. 

    • My thought is that the beer and milk weren’t cooked long enough before adding the cheese. They should be fairly thick before you add it 🙂 You could whisk a tablespoon of cornstarch with 2 tablespoons of liquid (water, beer, milk) in a separate bowl until smooth, then stir that into the sauce and let it cook a little bit.

  16. Hi. Question, does the alcohol burn off, can I serve this to kids? 

  17. Hi I have never had beer cheese sauce before and did not now what to expect. Was reading a book, Recipies for love and murder by Sally Andrews and the main character mentioned a beer cheese sauce a few times. Could not resist and gave in to temptation. So glad I found this recipe first. No need to try other recipes.
    It was devine had some over eggs on toast and mixed the rest with a chicken and pasta creation.
    Thank you very much for sharing your recipe.

  18. This is a great recipe! Thanks for posting.

  19. Can this sauce be made then frozen?

  20. Loved this recipe! This is the best beer cheese I’ve made so far. Great consistency, great flavor. We like things a bit spicier so I added a full teaspoon of cayenne and a bit of paprika. I used a bit over 1/2 a cup of Yuengling for a more pronounced beer flavor.

  21. This is fantastic. I used 1/2 c. Budweiser and then a little Sierra Nevada because we wanted a strong beer flavor. We put it in a baby crockpot and served with soft pretzel nuggets. Glad I found the recipe!!

  22. It’s there a recipe for the snacky snack in the picture? Pigs in a blanket? 

  23. Great beer cheese 🙂

  24. Delicious! I halved the recipe and we poured over bratwurst. Very fast and very yummy.

  25. Everyone loved it!!

  26. Do you know about how much this makes? Hosting a party and wondering if I should double the recipe or not. Thanks!

  27. Can you use this sauce of mac and cheese?

  28. Once it’s made in the pan, can you put this in the crock pot to keep it warm?

  29. I made this this afternoon when I had some work friends come over (we’re teacher at the end of the school year, so we are ready to hang out and have adult beverages with no kids around). We couldn’t stop eating it. So yummy. This one is going in the permanent recipe box!

  30. Looks delicious! Can the beer cheese be made ahead of time and reheated?

  31. With the cheese sauce do you think you could exchange cornstarch for the flour for thickening. My daughter in law is gluten intolerant. Thanks

    • I wouldn’t use the cornstarch as is, as it’s not meant for a roux, but you could use gluten-free flour or whisk the cornstarch into the beer before adding it to the pan.

    • I just found this website and wanted to post just in case someone should need more information. Amanda is correct about using just cornstarch to thicken…you need a GF cup-4-cup brand all purpose flour mixture. Also, and equally important, if your daughter-in-law is gluten intolerant she can’t have ‘regular’ beer. My family (all have Celiac) love Gutenburg brand gluten free beer…but there are many others on the market if you can’t find that. (PS this beer cheese sauce is a-mazing!

  32. Beer cheese is the best!! Need to try making it at home!

  33. My favorite kind of dip!

  34. Awesome dip! So easy and delicious

  35. So quick and easy to make! Perfect for any party. 

  36. This looks like some cheesy goodness! Yum!