Beer Cheese That Packs a Punch

I found this recipe in a local cookbook years ago, made it for some friends, and have been making it ever since.  Of course, I tweaked it to suit my own taste – now it has punch, bite, tang, heat.  This is strong stuff, so keep your mints close or you might offend someone by breathing on them.  The longer it sits in your fridge, the stronger it gets.  I love it!

You can certainly tweak ingredients and amounts to alter its power.  If you like heat, if you like garlic, if you want sharp and pungent, then add more garlic, hot sauce, sharper cheese, and strong bitter beer.   If you want milder, use mild cheddar; a lighter beer; less garlic, onion and hot sauce; and replace the bleu cheese with cheddar.  It’s all good!

Paula’s Beer Cheese

  • 1 12 oz bottle stale beer
  • ½ medium onion, finely chopped
  • 1 lb shredded extra sharp cheddar cheese
  • 1 8 oz pkg softened cream cheese
  • 4 oz crumbled bleu cheese
  • 2 tsp Worcestershire sauce
  • 1/4 tsp red pepper flakes
  • 2-4 cloves minced garlic
  • Several drops Tabasco sauce

1. To make the beer stale, either allow to sit out overnight so it becomes flat, or bring to a boil and allow to cool.

2. Add all ingredients, except the beer, in a mixing bowl.  Begin whipping the ingredients (not stirring) with an electric mixer.

3. As you whip, slowly pour the beer in with the other ingredients.  Keep whipping for several minutes until the cheeses start to blend together and whip into a thick, light and fluffy spread.  This takes a little while – the mixture will start off wet – so whip fast and be patient.

4. Refrigerate overnight and serve w/ tortilla chips and crackers.  Gets better with age!

Makes approximately 1 quart of beer cheese.


  • You can serve the beer cheese in a hollowed out round bread loaf.   The bread is actually great for dipping.
  • I mentioned it gets better with age, but it doesn’t last forever, so try freezing some of it for later.
  • The texture falls between a dip and a spread, and it goes great with tortilla chips, crackers and pretzels.   I’ve also used it as a sandwich spread, but I wouldn’t recommend that for everyone.
  • If you’re making it for a group, perhaps start with a fresh, milder batch and then tweak thereafter to make it your own.

Cheers beers!

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