So Easy Homemade Beer Cheese Recipes

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

Steps:

• To quickly remove any carbonation, pour the room temperature beer into a bowl, and whisk occasionally for 5 to 10 minutes.
• Combine Cheddar cheese, cream cheese, Worcestershire, mustard powder, garlic powder, and onion powder in a food processor. Pulse until the ingredients are mixed.
• Turn food processor to high and slowly pour in beer through the feed tube; blend until smooth. If mixture is too thick, add a bit more beer to reach your desired consistency.
• Transfer to a serving bowl and sprinkle with chopped chives. Store in the fridge, tightly covered, for up to 10 days.

Steps:

• 1. If you don't have stale beer, pour the bottle in a sauce pan and boil. Grind both cheeses and add the rest of the ingredients and mix.
• 2. Depending if you want smooth creamy cheese or not, add the beer (still WARM for creamy) to the cheese mixture. I like mine not smooth, but only discovered that after I made it both ways. Room temperature stale beer or cool for not so smooth. Blend completely and cover. Refrigerate over night. Can be served the next day. Great pairing is celery to really taste all the flavors of the cheese and spices.
• 3. Tips....mistakes I made that might save you :-) 1. Do not and I repeat, DO NOT use the store bought bagged shredded cheese. It is not suitable from my experience to stay tasty and tastes fatty. 2. Depending on taste, I perferred the Sharp Cheese block over the Extra Sharp. The extra sharp just seemed too bitter. 3. If you don't like white pepper jack cheese, use 1/4 t. Tabasco. The P.J. Cheese doesn't make it too spicy. That opinion is from someone who hates spicy food... (not me) 5. The total amount will fit into about 3 medium size Mason jars. Before it gets too hard, I put them in the jars, then refrigerate them over night.

Steps:

• In food processor, blend cheddar, cream cheese, beer, worcestershire, chili powder, mustard, red pepper, and garlic.
• Blend for 5 minutes, or until creamy.
• Add in parsley, blend 1 more minute.
• Pour into bowl, cover, and chill in refrigerator.
• Cheese will firm.