Widmer Brothers Beer Cheese Recipes

Steps:

• Blend all ingredients together in a food processor.
• (Mixer can be used but it takes a long time to get it smooth.) Let stand in refrigerator 24- 48 hours and serve with Crackers or Celery sticks.

Steps:

• Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.

Steps:

• At least four hours before making the beer cheese, open up the bottle of hefeweizen beer, pour it into a glass, and allow it to go flat.
• Later, with an electric mixer with a paddle attachment, combine the cheeses, onion, Worcestershire, mustard, and salt, and mix thoroughly.
• With mixer running, gradually and slowly add the beer and mix until it is entirely incorporated.
• Chill and serve.

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:

• Pour beer into a glass or bowl and let it go flat.
• Combine remaining ingredients in food processor and PULSE until slightly blended.
• Then turn processor ON and slowly pour in beer until you get desired consistency. Mixture should be somewhat soft, but will harden in refrigerator.
• Make at least two days ahead of time, the longer the flavors have to blend the better. Store in ceramic crocks or good ole Tupperware. Serve with pretzels, crackers, potato chips, carrot sticks, celery, etc. Enjoy the taste pf home!

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.

Steps:

• Whisk together the garlic, beer, worcestershire sauce, hot sauce, mustard, and salt and pepper. Add cheese one cup at a time and beat until smooth. Pack into a 2-cup bowl or crock, cover with plastic wrap and chill for 24 hours. Serve with crackers.