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!
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!
WHAT TO SERVE WITH BEER CHEESE?
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!
CAN BEER CHEESE SAUCE BE MADE AHEAD OF TIME?
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.
WHAT KIND OF BEER SHOULD YOU USE FOR 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.
PRO TIPS FOR MAKING BEER CHEESE SAUCE:
- Don’t let the small amount of beer fool you, it still has plenty of beer flavor.
- Use a beer that you love the taste of, since it will be intensified in the sauce.
- 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.
- 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.
OTHER GREAT PARTY RECIPES:
- Bacon Ranch Cheeseball
- BBQ Beer Lil Smokies
- Garlic and Herb Ham and Cheese Sliders
- Buffalo Chicken Dip
- Bacon Cheeseburger Dip
SHOP THE RECIPE:
- Box Grater – remember, the best sauce starts with freshly grated cheese!
- Saucepan – a great pot to have for so many sauces!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 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)
Instructions
- 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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Denise Maré says
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.
Heather B says
This is a great recipe! Thanks for posting.
Jess says
Can this sauce be made then frozen?
The Chunky Chef says
In general, freezing dairy can be tricky, as it has a tendency to separate… so I haven’t tested freezing this sauce. If you do try it, let me know how it goes!
Kristen says
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.
Heather says
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!!
Kimberly says
It’s there a recipe for the snacky snack in the picture? Pigs in a blanket?
The Chunky Chef says
Sure is! https://www.thechunkychef.com/everything-pigs-in-a-blanket/
Jenny says
Great beer cheese 🙂
Kay says
Delicious! I halved the recipe and we poured over bratwurst. Very fast and very yummy.
Suzi says
Everyone loved it!!
Brittany F says
Do you know about how much this makes? Hosting a party and wondering if I should double the recipe or not. Thanks!
The Chunky Chef says
I haven’t measured it exactly, but probably around 3-4 cups.
William Kirk Goss says
Can you use this sauce of mac and cheese?
The Chunky Chef says
I haven’t tested it, but I think it would work well for a stovetop mac and cheese.
Melissa McLintock says
Once it’s made in the pan, can you put this in the crock pot to keep it warm?
The Chunky Chef says
I haven’t tested it, but I think it would work just fine 🙂
David Careaga says
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!
Julia says
Looks delicious! Can the beer cheese be made ahead of time and reheated?
The Chunky Chef says
Sure can, just make sure you heat it up slowly and stir it often, otherwise it can become grainy and possibly separate.
Sandy Schwartz says
With the cheese sauce do you think you could exchange cornstarch for the flour for thickening. My daughter in law is gluten intolerant. Thanks
The Chunky Chef says
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.
Mary Rose says
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!
Taylor says
Beer cheese is the best!! Need to try making it at home!
Jade says
My favorite kind of dip!
Dee says
Awesome dip! So easy and delicious
Demeter says
So quick and easy to make! Perfect for any party.
Sabrina says
This looks like some cheesy goodness! Yum!