Beer Cheese

Name: Beer Cheese
Yield: 4 servings
Ingredients: 8 ounces mild cheddar, coarsely grated, room temperature (about 2 cups); 8 ounces sharp cheddar, coarsely grated, room temperature (about 2 cups); 2 garlic cloves, finely grated; 2 tablespoons Worcestershire sauce; 1 teaspoon Colman’s mustard powder; 1 teaspoon hot sauce; Pinch of cayenne pepper; Pinch of kosher salt; 6 ounces flat brown ale, room temperature (we liked nut brown ales such as KelSo, amber ales would also work, or your favorite beer); 2 teaspoons finely chopped chives; Assorted crudités, such as carrots, radishes, and/or celery, cut into 3-inch pieces, and assorted crackers, such as saltines, rye crackers, and/or water crackers (for serving)

By Amelia Rampe

January 25, 2017

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Laura Murray

To bring the beer to room temperature faster and make it flat, you can whisk it on the stovetop over low heat or heat in a microwave in short increments, stirring in between. Or, you know, just use the open bottle that you left sitting on the coffee table all night.

Recipe notes

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