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.
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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.
Nelson says
How big is a serving?
The Chunky Chef says
I don’t measure serving sizes exactly, but this recipe makes between 2-3 cups, so however you want to portion that out is up to you 🙂
Sondra says
Very creamy. lovely sauce. Important to take your time as chef recommends. I s l o w l y added liquids and whisked often . I added a little more cheese, beer and fresh garlic, but recipe was fine exactly as printed.
Mike says
Fabulous. Good on everything from pretzels to chili dogs and can spice it up more and dip tortilla chips in it.
Steve Lalonde says
I just made this beery-cheese “wonder dip”. It was dead simple and really tasty. Nachos, pita, or even on a burger. My next appie will be easy. I added a little parm and a bit of brie(cause they were the fridge ) to the cheddar. Spot on.
Bonnie Olson says
How do you reheat this so it does not separate?
The Chunky Chef says
For the best results, reheat it slowly in a saucepan on the stovetop, adding a little milk or water to loosen it up (if needed), and whisking as it reheats.
Mike says
Water has more flavor than this recipe. And the consistency is spreadable cheese. Need to add more beer, more spices, more milk.
The Chunky Chef says
Well we all do have different tastes, but this recipe sure isn’t flavorless, or else why on earth would I publish it? Did you make any substitutions or alter the recipe in any way? It sounds like you cooked the sauce down to long, which is why it ended up so thick.
Kay says
Mine turned out grainy and not creamy. Almost like the beer separated from the cheese.. what did I do wrong??
The Chunky Chef says
It sounds like the heat was too high when you added the cheese. Higher heat can causes the fats in the cheese to separate, which gives it a grainy texture. Unfortunately all stovetops and burners cook differently, and even the saucepan used can effect how much heat is transferred into your sauce.
Jennifer says
This recipe is phenomenal! Turned out perfect. Definitely don’t use already shredded cheese. Shred it yourself. Otherwise it turns out lumpy and not smooth.
Audra says
Can this be made in a crockpot too?!
The Chunky Chef says
I haven’t tested making this recipe in a crockpot, but you can certainly keep it warm in one after you make it 🙂
Angie v says
Hi how long can it keep for? Thank you in advance plan on making this soon
The Chunky Chef says
Ours never lasts too long, since everyone here goes nuts for it, but I would say about a week 🙂
Cathy says
Thanks for the Beer Cheese recipe!
I’ve been looking for an easy recipe I could do at home & taste good!
Joanne Camlin says
How well does this reheat? I have a brewery and want a beer cheese for soft pretzels.
Amanda says
To be honest, we never have any leftover to reheat, so I’m not entirely sure 🙂
Betty says
Loved it as a spaghetti sauce! Making it again this week! Many 5anks for the great easy recipe.
Karen says
Is this recipe the one that Schmidts has?
Amanda says
I’ve never had their beer cheese, so I’m not sure if this tastes like it or not… but this is just my recipe I developed 🙂
Mina says
I’ve been in Helen, GA for the past week. Most of the restaurants here have some variation of beer cheese sauce, but they all taste identical (not a bad thing). I wanted to replicate it, and this is a perfect match!
Tami says
Just made this, and it’s delicious! I used Guinness and a sharp cheddar. I had a small amount of Irish cheddar that I also added. Didn’t have a problem with mine being too thick, but I had closer to 3/4 cup of beer.
I’m trying to decide what to do with the leftovers. I do like the idea of a drunken Mac and cheese. 😋
Amy says
Does the alcohol cook out of it? Just wondering if this is pregnancy friendly. This mamma is craving a pretzel with some beer cheese! 😋
Amanda says
I can’t say with absolute certainty, but I’m pretty confident nearly all the alcohol is cooked out 🙂
Kim says
This recipe was excellent!!! I used Guinness beer, Swiss cheese, Colby cheese & added about an additional half a cup at the end. (Basically just added it but by but at the end until I got to my desired cheesey goodness) This sauce is so good that I cooked up a little pasta & used the leftover sauce to make baked drunk mac’n cheese!!
Joe G says
I use this in my Mac n cheese, add a little pulled pork to the mix and you got a comfort food meal
Karen G says
I made this today to go with hot pretzels. I had a similar problem with the consistency. The moment that I added the beer there was a reaction with the roux and it turned into a very think gum like texture. The milk did thin it out but the end result was a very thick spreadable cheese. It was tasty. I would not add more beer to thin it because you would want the alcohol to cook off. I will try more milk next time. It could also be the pan. I used a Crueset and it holds heat. A non stick may be better