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.
Shawn says
I’d love to make this for a tailgate, would this do well in a crockpot? Could I start it from beginning to end in a crockpot on low? Then turn to keep warm when it’s fully incorporated?
The Chunky Chef says
This recipe wasn’t developed or tested in a crockpot, but it could be kept warm in one after making it 🙂
Jessica says
I would like to take this dip camping with my family. Will this store well if I make it ahead of time?
The Chunky Chef says
Yes it stores well 🙂 Just make sure you heat it up slowly and stir it often, otherwise, it can become grainy and possibly separate.
Amy says
This was such an easy, but super yummy recipe. There was tang and spice from whole grain mustard. Next time, I may add a 1/4 c more beer and a smidge more cayenne. But, we are so happy with how this turned out!
Bridget says
Amazing flavor and now my go-to recipe. Used only 1/2t Worcestershire and that was plenty. Used 2% milk which is what I had on hand, and it was still flavorful and creamy. I did have to add a lot more milk to get it to a dipping consistency (or it would have been too thick). Next time I will cut down to 2T butter and flour each, and see if that helps with my consistency.
Jackie says
Taste was great. But was not smooth and creamy. Where did I go wrong? Not lumpy, but more of a mushy consistency. Help
The Chunky Chef says
I’m not sure what you mean by mushy… was it a bit congealed? It sounds like maybe you cooked it a bit too long so it got thicker than it should be? It’s hard to say without being there and seeing your result.
Manda says
This was my first time making beer cheese dip; this recipe was so great and so easy! I heated up some frozen soft pretzel to serve with the dip. I don’t drink much so wasn’t sure what beer to go with. I picked yuengling lager and I used a mix of sharp white cheddar + mild marbled cheddar. I have nothing negative to say about this recipe. Followed it as written and came out fantastic. Can’t wait to make it again and maybe try a new beer! Thank you!
Mari says
I don’t know what I did wrong, but mine turned out taffy consistency thick. I did use heavy cream instead of whole milk, everything else I followed. Have you had this happen? More or less of something?
It was delicious, just hard to eat!
The Chunky Chef says
Hmm, it could be the heavy cream, as it’ll thicken up quicker than milk, or it could be your stove/pan combo required less time to thicken than mine did 🙂
Clare says
Trying your beer cheese soup another day. Love your site and recipes.
Mary says
Really delicious and quick and easy. I used Dijon mustard and pre-grated cheese on hand. A new fam favorite for sure. Can’t wait to remake it with Vermont x-sharp cheddar, Yum.
Ron says
Really simple recipe and it taste great! Doubled the recipe up, it makes more than you think it would. Put it on brats and pretzel bites. Made a great game day meal.
Jamie says
Came out very thick followed the recipe as needed what did I do wrong?
The Chunky Chef says
You didn’t do anything wrong… it might be that your stove/pan combo is more efficient than mine, so yours thickened up quicker than mine 🙂 You can always add a splash of extra milk to the pan to loosen the sauce back up.
Jan says
Made this for my guys watching New Year’s Day football. They loved it. I used an IPA as that is all we had. Otherwise I followed the recipe. I will definitely be making this again.
Elyse S. says
I’ve used this recipe multiple times and it’s absolutely fabulous! I used Dijon since I didn’t have grainy mustard and used minced garlic vs. the powder since I didn’t have any and oh my goodness, chef’s kiss! When I was pregnant I even used nonalcoholic beer and it was just as tasty. Thank you for this recipe!
Sarah Stewart says
OMG! This will be a staple go-to in our household now. Great flavor and easy to make! Thanks!!
Jeff says
Personally I would have eliminated the garlic powder,just a different beer cheese flavor than I’m used to,easy to make and makes more than I thought it would,still good
colleen says
LOVE this recipe! EXACTLY what I was looking for to add to pasta. I used lite beer (didn’t have lager). Nice and creamy, smooth & flavorful! Thank you for sharing this!
Ken says
My wife doesn’t like the taste of beer, can I use this recipe but without the beer to just make it a cheese sauce?
The Chunky Chef says
I haven’t tested it, but you could try swapping the beer for reduced sodium chicken broth 🙂