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Home / Holidays and Events / Christmas / Appetizers

Creamy Beer Cheese Sauce

4.81
/5
15 minutes minutes
170 Comments
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By: The Chunky Chefpublished: 02/24/2019

This post may contain affiliate links. Please read my disclosure policy.

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

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

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.

Dipping crescent roll into beer cheese

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:

  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

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!

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

4.81 from 78 votes
Author: The Chunky Chef
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Calories: 245
Servings: 8 - 10 servings
(hover over # to adjust)
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This ultra creamy sauce is made from lager beer, milk, cheddar cheese and spices and is perfect for dipping or topping your favorite foods!

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.

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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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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.81 from 78 votes (1 rating without comment)

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Recipe Rating




  1. Aubrey R says

    Posted on 11/22 at 8:55 am

    If made ahead of time, can you reheat using a crockpot?

    Reply
    • The Chunky Chef says

      Posted on 11/22 at 4:04 pm

      I haven’t tested it, but I *think* that should work well. Just make sure to stir it often so the sauce doesn’t separate.

      Reply
  2. Sally Pette says

    Posted on 10/29 at 8:30 pm

    This beer cheese is thick and delicious. It was the perfect accompaniment for the pretzels we made.

    Reply
  3. Kevin says

    Posted on 10/28 at 4:45 pm

    Turned out pretty good. Went pretty much by recipe but using a mix of sharp cheddar and Colby with becks beer. I put in about 3/4 C of beer and was great consistently (also a mix of 1/2c heavy cream and 1/2 C whole milk). With milk and cream some may have to play with beer or straight milk to keep it from being too thick

    Reply
  4. Doris says

    Posted on 10/5 at 10:04 am

    Thinking about making this for my first time for a family reunion. Expecting 20 people… there will be other dishes too but curious how many people would this serve. Thanks.. excited to try!

    Reply
    • The Chunky Chef says

      Posted on 10/7 at 9:51 pm

      I don’t measure serving sizes exactly, but this recipe makes about 2 – 3 cups, which you can divide up any way you’d like 🙂

      Reply
  5. Shawn says

    Posted on 9/14 at 11:05 am

    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?

    Reply
    • The Chunky Chef says

      Posted on 9/15 at 8:25 pm

      This recipe wasn’t developed or tested in a crockpot, but it could be kept warm in one after making it 🙂

      Reply
  6. Jessica says

    Posted on 8/29 at 8:51 am

    I would like to take this dip camping with my family. Will this store well if I make it ahead of time?

    Reply
    • The Chunky Chef says

      Posted on 8/30 at 9:21 am

      Yes it stores well 🙂 Just make sure you heat it up slowly and stir it often, otherwise, it can become grainy and possibly separate.

      Reply
  7. Amy says

    Posted on 8/26 at 4:52 pm

    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!

    Reply
  8. Bridget says

    Posted on 8/11 at 2:21 pm

    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.

    Reply
  9. Jackie says

    Posted on 8/5 at 8:17 pm

    Taste was great. But was not smooth and creamy. Where did I go wrong? Not lumpy, but more of a mushy consistency. Help

    Reply
    • The Chunky Chef says

      Posted on 8/6 at 2:24 pm

      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.

      Reply
  10. Manda says

    Posted on 5/11 at 12:26 am

    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!

    Reply
  11. Mari says

    Posted on 3/20 at 6:15 pm

    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!

    Reply
    • The Chunky Chef says

      Posted on 3/24 at 9:43 pm

      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 🙂

      Reply
  12. Clare says

    Posted on 2/14 at 11:13 am

    Trying your beer cheese soup another day. Love your site and recipes.

    Reply
  13. Mary says

    Posted on 2/12 at 8:26 pm

    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.

    Reply
  14. Ron says

    Posted on 2/12 at 4:48 pm

    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.

    Reply
    • Jamie says

      Posted on 3/22 at 1:34 pm

      Came out very thick followed the recipe as needed what did I do wrong?

      Reply
      • The Chunky Chef says

        Posted on 3/24 at 9:34 pm

        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.

        Reply
  15. Jan says

    Posted on 1/1 at 3:16 pm

    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.

    Reply
  16. Elyse S. says

    Posted on 12/31 at 9:11 pm

    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!

    Reply
  17. Sarah Stewart says

    Posted on 12/31 at 6:05 pm

    OMG! This will be a staple go-to in our household now. Great flavor and easy to make! Thanks!!

    Reply
  18. Jeff says

    Posted on 12/26 at 4:37 pm

    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

    Reply
  19. colleen says

    Posted on 12/25 at 11:54 am

    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!

    Reply
  20. Ken says

    Posted on 12/12 at 6:03 pm

    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?

    Reply
    • The Chunky Chef says

      Posted on 12/12 at 8:41 pm

      I haven’t tested it, but you could try swapping the beer for reduced sodium chicken broth 🙂

      Reply
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