Smoked Gouda Beer Cheese Recipe
I made you some cheesy beer, y’all! Or maybe I made you some beer-y cheese?
Either way, I thought we’d take a little break from apples and talk about some Smoked Gouda Beer Cheese. After all, it’s not just apple season. It’s football season too and the real Oktoberfest in Munich kicks off this weekend. All these occasions demand a celebration with some beer cheese.
This stuff is so good, y’all! You can serve it as a warm dip for vegetables or bread the next time you have your peeps over to watch the game. It also makes a totally awesome sauce. Now that I think about it, this would make an amazing mac ‘n beer cheese! With bacon! OMG! I need to get on that STAT!
Sorry – I got a bit distracted by how dreamy this smoked gouda beer cheese is. I’m keeping things short today and peacing out. But before I go – I joke you not. You need this in your life!
- 2 tablespoons butter
- 3 tablespoons flour
- 3/4 cup beer
- 1/2 cup milk
- 1/2 tablespoon dried mustard
- dash of Worchestershire sauce
- dash of hot sauce - I used Texas Pete
- 16 ounces smoked gouda, shredded
- Melt butter in a sauce pan over medium low heat
- Add flour and whisk constantly for about 2 minutes
- Slowly add beer and milk and bring to a simmer
- Whisk 3 - 5 minutes until thick
- Stir in mustard, Worcestershire, and hot sauce
- Whisk in cheese one handful at a time until all is melted and incorporated
- Serve immediately and keep warm
Adapted from Williams-Sonoma
- I made this smoked gouda beer cheese twice. I used Lonerider Brewing Company Sweet Josie Brown and Brooklyn Brewing Summer Ale and both were amazing!
- I don’t recommend using an IPA or other hoppy beer for this recipe
- If you’re not a fan of smoked gouda cheese, feel free to substitute one that you like, but you’ll want to balance the type of beer you use