Beer Cheese Soup Recipe (2024)

FAQs

What's the best beer for beer cheese? ›

I used Fat Tire because that what I had on hand, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy! What brands of cheese do you recommend? For the Cheddar, you can use a good supermarket brand, like Cabot or Tillamook.

How do you fix BITTER beer cheese soup? Two things may be at play here. 1) You tasted the soup shortly after adding the beer before the bitterness of the alcohol had a chance to cook off. If this is the case, let the soup cook for 5 more minutes then taste again.

Roughly speaking: Beer cheese sauce, bourbon caramel and other sauces brought to a boil and then removed from the heat typically retain about 85 percent of the alcohol. Diane, cherries jubilee and other recipes that flame the alcohol may still have 75 percent of the alcohol.

Why Is My Beer Cheese Soup Grainy? You boiled the soup and the cheese curdled into little clumps. When making any cheese soup recipe, make sure to keep the heat low once you add in the cheese.

My personal preference is Bud Light – the same beer we've always watched the staff use when we've dined at Melting Pot and had cheese fondue. That said, you can really use whatever you like. A dark beer will produce a deeper, where lighter beers will give you a lighter, crisper flavor.

While there are conflicting stories about beer cheese's origins, it appears to have first been served in the 1940s at a restaurant in Clark County, Kentucky known as Johnny Allman's.

If you are adding cheese to hot liquid, it can become stringy or seizes. If you are adding any cheese to hot liquid, my best tip is to use the finest shreds you can and let the cheese come to room temperature and take the soup off any heat when you stir in the cheese.

While the beer heating up, combine 1 tablespoon of cornstarch and 1 tablespoon of warm water in a small bowl. Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Bring the beer back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.

Beer adds a rich, earthy flavor to soups and stews that makes them taste like they've been simmering for hours. Beers with a sweet or nutty taste can add depth to desserts. And don't worry about getting drunk – virtually all of the alcohol evaporates during the cooking process.

The science is unmistakable: alcohol is still present in food after preparation and cooking. Even after long periods of heating, trace amounts of alcohol remain, which could adversely affect a recovering alcoholic.

Is beer cheese kid friendly? ›

Can I serve beer cheese dip to kids? It's a little tricky. Most of the alcohol cooks off, leaving just the beer's flavor behind. While some residual alcohol could remain, it's a very minor amount.

Cooking with alcohol is unlikely to affect your baby if the alcohol is added early in the cooking process and the food is cooked thoroughly. This will ensure most of the alcohol will be burnt off. The longer the cooking time, the more the alcohol evaporates.

Curdling can occur for a number of reasons, though it commonly happens when a sauce is overheated. Avoid cranking up the temperature while cooking. High heat causes the proteins in the cheese to become denatured, resulting in clumping.

A good beer-cheese dip takes little time but some attention and a few tricks. Coating the cheese with cornstarch keeps the fat from separating, the proteins from clumping and the water in both cheese and beer from thinning the sauce.

But when heat is introduced, the protein structure falls apart and the emulsion breaks—the fat globules come together into a greasy pool and the proteins congeal to form a stringy mess.

Riper and richer cheeses can handle a stronger beer and a higher alcohol percentage. A full-bodied, matured cheese often goes well with heavier beer types, like pale lager, brown ales or even stouts. You might also give a heavy barley wine a try.

Lighter beers, such as lagers, ales and pilsners, will give your bread a lighter color, and mild taste that just about everyone loves. Darker beers like stouts and porters make a darker-colored loaf and have a stronger beer flavor. Hoppy beers like IPAs will give your bread a more bitter taste.

Most are fair game for beer batter (Pilsner Urquell, Stella Artois, Modelo, and Firestone Pivo Pils are particularly nice), with the exception of Bohemian pilsner, which comes with a heavy dose of spices that can change the overall flavor of your dish. In a beer batter, pilsner is one of the more low-key options.

Pale Ale and Philly Cheesesteak

Although flavorful, a cheesesteak has a mild taste that pairs perfectly with a pale ale. The slight hoppiness stands up to the onions and hearty meat, and the cleaner finish is refreshing after the salty beef and cheese.