Beer Cheese Soup Recipe (Made in 15 Minutes!) - The Cookie Rookie® (2024)

FAQs

What beer goes best in beer cheese dip? ›

Fruity wheat beers pair especially well with cheese! Dark Beers: Stouts and porters also make a great beer cheese sauce, but are best paired with a sharp, funky cheese that can stand up to their strong, rich flavors. Super-hoppy IPAs: If you love this style of beer, go for it.

Why did my beer cheese soup curdle? This happens when the proteins separate and bind together. Your soup is no longer smooth and creamy; it's grainy and unpleasant. If your soup has reached this state, take your soup off the heat and stir in 1 cup of shredded Velveeta cheese.

This is a combination of the type of cheese and too much heat. Some cheeses melt more readily (mozzarella for example), but all of them will seize up if they are heated too much too fast - the proteins 'curl up' and separate from the fat and water in the cheese.

How do you thicken beer cheese dip? The beauty of this recipe is that if you find that it's not thick enough for your liking, it's easy to fix – and the easiest thing to do is just add more cheese!

Beer cheese dip is a cheese spread typically made with sharp cheddar, beer, garlic, and spices, served with crackers or crudités as an appetizer.

Here's how to fix grainy cheese sauce: Reduce Heat: If the cheese sauce is currently on the stove, remove it from heat immediately. High temperatures can cause the cheese to break and become grainy. Add More Liquid: Gradually whisk in a small amount of the liquid the sauce was made with (e.g., milk, cream, or broth).

To counteract any bitterness, include an acidic ingredient, like lemon juice, vinegar, or mustard; something sweet, like honey or caramelized onions; or a fat, like oil or cheese.

Don't add the cheese all at once or you risk clumping. Sprinkle the cheese in, stir and when it's almost melted, sprinkle in more. A sure-fire way to prevent cheese from clumping is to toss it with some cornstarch before adding to the soup.

Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.

What is the best cheese to put in soup? ›

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

There's one type of cheese that no amount of tweaking will melt: Acid-set cheeses, like fresh goat cheese, quick farmers cheese, paneer, queso fresco, and ricotta, just can't do it.

Can I serve beer cheese dip to kids? It's a little tricky. Most of the alcohol cooks off, leaving just the beer's flavor behind. While some residual alcohol could remain, it's a very minor amount.

Coating the cheese with cornstarch keeps the fat from separating, the proteins from clumping and the water in both cheese and beer from thinning the sauce. It helps you get away with a sharp or even extra-sharp cheddar, which can be hard to melt evenly but pairs oh so nicely with beer.

Roughly speaking: Beer cheese sauce, bourbon caramel and other sauces brought to a boil and then removed from the heat typically retain about 85 percent of the alcohol. Diane, cherries jubilee and other recipes that flame the alcohol may still have 75 percent of the alcohol.

Stella Artois' crisp carbonation and fermentation-led style help lighten the acidity and cut through fat in foods such as cheese.

Try the pale ale with the turkey or pork sandwiches, but for the traditional beef dip I'd recommend either the Irish red ale or Angeleno IPA (especially if you opt for cheddar cheese or have a heavy hand with the bottles of sinus-blasting mustard).

We're happiest tossing back a frosty light pilsner, lager, pale ale (or two!) with a serving of salty, fresh Wisconsin cheese curds.