Beer Cheese
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Beer Cheese, it’s a Kentucky thing!
- Author: TJ
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4-5 cups 1x
- 1 lb thin sliced bacon – crispy and crumbled
- 1 bottle (12 oz) dark ale – room temperature
- 12 oz sharp cheddar cheese – shredded
- 1/2 cup reserved bacon grease
- 3/4 cup flour
- 3 garlic cloves – minced
- 1–1/2 cup heavy cream
- 1–1/2 cup half amd half
- 1–1/2 TBL garlic powder
- 1–1/2 TBL onion powder
- 1–1/2 TBL smoked paprika
- 1 TBL cayenne pepper
- 1/2 TBL chili powder
- 1/2 TBL ground mustard powder
- Salt – to taste
- Fry your bacon in a large heavy bottom pan until crispy and set aside to drain
- Lower heat to medium low, pour off the grease, but reserve a half cup
- Place the half cup of grease back into the pan, add the minced garlic and cook for 2 minutes
- Raise the heat to medium, whisk in the flour a little at a time until thoroughly combined and cooked – about 3-4 minutes
- Slowly pour in the beer while whisking until thoroughly combined
- Whisk in all the seasonings while maintaining a low simmer, allowing it to thicken
- Whisk in the half and half and heavy cream
- Whisk lightly until it returns to a simmer, then turn off the heat
- Add the cheese while whisking until it is melted and smooth
- Salt to taste
- Cool for about 30-45 minutes and divide into serving size ramekins, then chill in the refrigerator for an hour
- Garnish with the crumbled bacon
- Serve with a cold beer and warm soft, salted pretzels