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Clean recipe · homebrewacademy.com

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Original recipe: homebrewacademy.com

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Ingredients

  1. 2 tbsp butter
  2. 2 tbsp all-purpose flour
  3. ¾ cup beer (lager, amber ale, or pale ale — avoid overly bitter IPAs)
  4. ¾ cup milk or half & half
  5. 1 tsp Dijon mustard
  6. ½ tsp garlic powder
  7. ½ tsp smoked paprika
  8. Salt & black pepper to taste
  9. 2 cups shredded sharp cheddar cheese (or a mix: cheddar, Jack, Gruyère, etc.)

Instructions

  1. In a saucepan over medium heat, melt the butter.
  2. Whisk in flour and cook for 1–2 minutes to create a golden roux.
  3. Slowly whisk in the beer, then the milk.
  4. Simmer gently, stirring constantly, for 3–5 minutes, until thickened and smooth.
  5. Stir in mustard, garlic powder, paprika, and a pinch of salt and pepper.
  6. Reduce heat to low and stir in shredded cheese a handful at a time until fully melted and creamy. Taste and adjust seasoning.
  7. Pour Over: Soft pretzels or pretzel bites Burgers and brats Nachos or baked potatoes Roasted broccoli or Brussels sprouts Macaroni (boom: instant beer mac & cheese)
  8. Soft pretzels or pretzel bites
  9. Burgers and brats
  10. Nachos or baked potatoes
  11. Roasted broccoli or Brussels sprouts
  12. Macaroni (boom: instant beer mac & cheese)
  13. Use As: Sandwich spread Dip for fries or tater tots Base for beer queso or beer fondue
  14. Sandwich spread
  15. Dip for fries or tater tots
  16. Base for beer queso or beer fondue