How to Make Creamy Beer Cheese (2024)

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by Mike Hultquist · Jan 17, 2019 · 37 Comments · Jump to Recipe

Make your own creamy beer cheese at home with this recipe using melty cheddar (or other) cheese, beer and any other seasonings you'd like. Build your own recipes with this base, though it is amazing on its own. Perfect for beer cheese dip, beer cheese sauce, and beer cheese soup.

I literally JUST made this recipe for some Irish Nachos and realized I use the same base recipe for many of my cheese dishes.

I start my beer cheese sauces, beer cheese soup recipes, and beer cheese dip recipes basically the same way, so I thought it would be useful to post a simple "how to" to help would-be beer cheese makers out there.

It all starts out similar to making a gumbo. You begin with a roux.

No need to cook it down a long time like you do with a gumbo, just long enough to cook the raw flour so you can swirl in your beer and cheeses.

The result is a super creamy, drippy cheese sauce that can be seasoned with whatever seasonings you'd like, all depending on your application.

For the Irish Nachos Recipe, I added nothing else to it and served it over the potatoes and corned beef as-is. No need to mess with perfection in that case!

But truly, you can use this simple yet tasty recipe to build from and make many a cheesy sauce, dip, or soup.

So! How do you make beer cheese? Let's go!

I've outlined the actual steps below for how to make your own homemade creamy beer cheese, but here is the "discussion" part of it.

Beer Cheese Sauce Ingredients

Butter.
Flour.
Chili Flakes.
Salt.
Beer.Or use vegetable or chicken stock, or milk, for a non-beer option.
Cream Cheese.
White Cheddar Cheese. Or any similar melty cheese.

How to Make Creamy Beer Cheese - The Recipe Method

First, melt some butter in a pot and stir in your flour. This is what is called a "roux". Cook this down, swirling often with a wooden spoon, about 10 minutes or so to cook out the raw flour taste. Learn more about How to Make a Roux.

Next, add in your preferred seasonings. I'm using spicy chili flakes and some salt, but you can vary it up here, or add none at all for an easy cheese sauce.

Some flavor ideas for you include garlic powder, cayenne pepper for some heat, a few splashes of hot sauce. Worcestershire sauce is a nice touch, too.

Next, swirl in your beer.

In this particular case, I used a cream ale from my own home brew batch, though you are free to use any type of beer you would like.

About Beer

I suggest a full flavored light colored beer, as a darker beer can affect the appearance, though perhaps that is what you are looking for.

I judge not!

Truly, any beer is good, though a simple light beer probably won't add much flavor. Keep stirring until the roux becomes nice and thick.

Next, swirl in the cream cheese until it melts through. This should take 6-7 minutes or so.

Once that is melted through, add in the shredded cheese a bit at a time and stir constantly until it is incorporated and melted evenly.

Like the beer, you can use many different types of cheeses, so long as they are melty cheeses. Like to use a sharp cheddar cheese or pepper jack.

Some won't melt as well, so avoid those harder cheeses or ones that don't melt consistently.

If your beer cheese is too thick, swirl in a bit of water, stock or milk to thin it out.

Keep on stirring until you achieve the consistency you love!

That is basically it. You will know when your creamy beer cheese is ready when you can feel it is consistent and it drips from the spoon.

At this point you can add whatever other seasonings you'd like to taste. Milk or cream is also an option, though not necessary.

You might want cream for a beer cheese soup. Serve it with chips as a dip, or drizzle it over soft pretzels.

SUPER YUM. And super easy, too.

Recipe Tips & Notes

Some flavor ideas for you include garlic powder, cayenne pepper for some heat, a few splashes of hot sauce. Worcestershire sauce is a nice touch, too.
Like the beer, you can use many different types of cheeses, so long as they are melty cheeses.
And you can season this dip with whatever seasonings you'd like, all depending on your application.
You can make creamy cheese sauce without beer. Just use a broth instead. Or, try it with milk.

Storage and Leftovers

Homemade beer cheese will last 5 days or longer in a sealed container in the refrigerator. You can also freeze it for up to 6 months.

Recipe Suggestions for Creamy Beer Cheese

Try some of these delicious recipe ideas that only get better with creamy beer cheese!

Beer Cheese Jalapeno Poppers
Irish Nachos with Homemade Beer Cheese
Super Cheese Beer Cheese Soup with Chorizo

Try Some of My Other Popular Dip Recipes

Pimento Cheese
Homemade Nacho Cheese
Queso Dip
Bacon-Jalapeno Popper Dip
Spicy Buffalo Chicken Dip
Easy Cheesy Chipotle Bean Dip
One-Pan Hatch Chili-Cheese Dip

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

How to Make Creamy Beer Cheese - Recipe

Save Recipe

Course: Main Course, sauce

Cuisine: American

Keyword: cheese, dip, queso, recipe

Prep Time: 5 minutes minutes

Ingredients

½ stick butter
2 tablespoons flour or more as needed
1 teaspoon chili flakes
1/4 teaspoon salt
8 ounces light yet flavorful beer (or use vegetable or chicken stock, or milk, for a non-beer option)
3 ounces cream cheese
8 ounces shredded white cheddar cheese or any similar melty cheese

Instructions

First, make your cheese by melting the butter in a pot over medium heat.
Next, add the flour and stir. Cook for 10 minutes while continually stirring, until the roux begins to brown a bit. If it does not thicken up into a good roux, add another tablespoon or 2 of flour, then continue to stir until it thickens to a paste, and until it begins to brown lightly.
Add the chili flakes and salt, then stir in the beer, still stirring continually, until the mixture thickens a bit, about 5 minutes.
Stir in the cream cheese until melted and incorporated throughout.
Finally, stir in most of the shredded cheddar cheese a bit at a time, continually stirring, until it melts through and becomes an AMAZING CHEESE SAUCE.

Video

Notes

It's that simple! What you have is a super creamy, melty cheese that goes anywhere cheese likes to go. Makes about 2-1/2 cups or so. Enjoy!

Calories are calculated per quarter cup of melted creamy beer cheese.

Nutrition Information

Calories: 174kcal

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

This recipe was updated on 1/15/19 to include a video and new photos. It was originally published on 3/9/17.

Reader Interactions

Comments

Marianne says
May 27, 2023 at 6:09 pm

I made this today and we both loved it so much. I don’t know if that’s a good thing or a bad thing. Happy memorial day everyone
Reply
- Mike Hultquist says
  May 27, 2023 at 9:49 pm
  Awesome! Thanks, Marianne!
  Reply
Nazar says
May 15, 2023 at 5:32 pm

This creamy beer cheese sauce dip very nice
All your recipes super
Thank you
Reply
- Mike Hultquist says
  May 15, 2023 at 9:29 pm
  Thanks, Nazar!
  Reply
Boo says
April 16, 2023 at 6:43 pm

So scrumptious, everyone loved it, I am using for wing dip, empanadas dip, taco chip dip, m-m- how about adding cooked chorizo, with a little chopped jalapeno.
Reply
- Mike Hultquist says
  April 16, 2023 at 9:12 pm
  Nice!!! Yes, I would add chorizo and jalapeno to this every day of my life!!!
  Reply
Darryl Noack says
February 01, 2023 at 2:39 am

Hi Mike, can the beer cheese be refrigerated and if so for how long
Reply
- Mike Hultquist says
  February 01, 2023 at 7:14 am
  Darryl, homemade beer cheese will last a good 5 days or longer in a sealed container in the refrigerator. You can also freeze it for up to 6 months.
  Reply
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  - Darryl Noack says
    February 03, 2023 at 8:18 pm
    Thanks Mike. One more question, how much butter is in a “stick”
    Reply
    - Mike Hultquist says
      February 04, 2023 at 8:12 am
      1 stick butter = 8 tablespoons.
      Reply
Miska Knezevic says
January 23, 2023 at 2:32 am

I LOVE THIS! THANKS!
Reply
Toots says
June 19, 2022 at 5:50 pm
I too love all things spicy so I'm super excited I just found you. I have been searching for and trialing different beer cheeses so can't wait to try yours! Will report back when I do
Reply
- Mike Hultquist says
  June 19, 2022 at 9:25 pm
  Thanks, Toots!
  Reply
Obed Salazar says
February 21, 2022 at 7:10 am
A while back I discovered (I don't remember at what website) a mistake I was making with cheese dip. I was using pre-shredded cheese, which contains a lot of non-cheese rubbish for various reasons. Now I only buy block cheese and shred it myself - it melts much better!
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 21, 2022 at 7:11 am
  Thanks, Obed. Yes, the pre-shredded cheese usually contain anti-caking elements that prevent smooth melting for making cheese sauces. Best to shred yourself! Cheers!
  Reply
Rebel says
February 03, 2022 at 8:12 pm

Your version sounds pretty tasty.I have my own version using velvety cheese and yuengling lager with green chilis ,hot breakfast sausage and green chili cream cheese.
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 04, 2022 at 7:37 am
  Sounds wonderful!
  Reply
Danny says
December 31, 2020 at 12:28 pm
In the video it looks like you thin out the dip with water but I don’t see that in the ingredients or the instructions. Will at need to do that at the end?
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 02, 2021 at 9:45 am
  Danny, only if the cheese sauce is too thick. If it isn't, no need to add any water to thin. I hope you enjoy it.
  Reply
Tina DeBoer says
December 17, 2020 at 5:43 am

Sounds yummy. I appreciate your easy instructions and your extra comments. Can't wait to make this for my husband and myself. Thanks
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 17, 2020 at 7:05 am
  Thanks, Tina. Enjoy!
  Reply
Jen & James de Jager says
March 10, 2020 at 11:09 pm
In South Africa we can only buy butter in 500g. What is the weight of half a stick?
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 11, 2020 at 7:29 am
  Jen and James, a half stick of butter is 4 tablespoons, or just under 57 grams. You'd be fine with 1/10th of your purchased butter. Please let me know how it turns out for you.
  Reply
George says
December 22, 2019 at 5:47 pm

Made this with sharp cheddar and Monterey Jack mixed. Is it normal for the butter to separate and lay on top?
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 23, 2019 at 8:08 am
  George, no, there really shouldn't be any separation. Not sure what could have caused that issue, other than too much butter or not enough cheese. Maybe try swirling in a bit more cheese the next time to see if it absorbs the butter.
  Reply
- Rita Spangler says
  February 25, 2020 at 10:05 am
  No, it should not separate....I did have this happen to me once, I realized that the inexpensive cheese I used was the reason for the separation. Use a good quality cheese....
  Reply
Jeremiah says
November 04, 2019 at 3:51 pm
This looks really good going to try it in a few weeks at my bday party lol. I was wondering what is a good beer to use? Thank you
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 04, 2019 at 3:56 pm
  Great, Jeremiah! I often just make it with a light beer, but a good Mexican lager would be nice here. For more robust flavor, try a heavier IPA. Not sure how it would turn out with a dark beer. Let me know how it turns out for you. Happy Birthday!
  Reply
Tonya says
August 24, 2019 at 6:49 pm
Creamy beer cheese. Chili flakes or chili powder? One listed in ingredients and other listed in directions. Ty
Reply
- Michael Hultquist - Chili Pepper Madness says
  August 25, 2019 at 2:07 pm
  Thanks, Tonya. Either powder or flakes will work with this recipe. Or both!
  Reply
Margo Haynes says
March 26, 2019 at 8:38 am

I love your Beer Cheese Sauce as a soup with the chorizo, but I also loved it over a bit of pasta with some garlic french bread & a salad. BTW I have never had much success with fat free cheeses in sauces, but then I could be doing something wrong.
I love your recipes, your shrimp creole is delicious! Thank you for all of the hard work & love that you pour into your blog. I may not be Cajun but I grew up on the Texas Gulf coast & in high school in 1956, my neighbor was Cajun, her recipes were to "die for". That was 63 years ago, thank you so very much for giving me the "know how" at 81 to enjoy these dishes once again. A recipe can say that it is for Shrimp Creole, but if the ingredients aren't right, then it is not genuine. Your creole tastes just like hers! Thank you!
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 26, 2019 at 9:18 am
  Oustanding, Margo! I GREATLY appreciate your note! Thank you very much for the compliments. =)
  Reply
Mindy says
March 17, 2018 at 7:21 pm
Making this today. Is it a 1/2 cup of butter or half a stick of butter as in 1/4 cup?
REPLY: Mindy, it is 1/2 stick, or 4 tablespoons. -- Mike from Chili Pepper Madness.
Reply
Anita says
March 04, 2018 at 1:01 am
Are you sure about the radio of butter to flour? I just attempted to make this recipe and it did not come out at all. A lot of butter was separated out at the end, and it definitely was not a sauce. I used unsalted butter, not sure if that makes any difference.
REPLY: Anita, yes, the ratios are correct. You can try adding in another tablespoon or 2 of flour. -- Mike from Chili Pepper Madness.
Reply
Danny says
February 01, 2018 at 6:40 pm
Will fat free cheddar cheese melt and fat free cream cheese work I'm thinking bud light lime, don't know how the lime will taste
REPLY: Danny, I think the lime flavor would be interesting, though I'm not sure how melty the fat free cheeses will be. If you try it, let me know -- Mike from Chili Pepper Madness.
Reply
Nui says
August 13, 2017 at 1:47 pm
Can i make a big portion and keep it? How to keep and how long can keep?
Thank you
REPLY: Nui, yes, you can do that. It will keep in the fridge a week or so, and a month frozen. -- Mike from Chili Pepper Madness.
Reply
JIM MCCOLLOUGH says
July 24, 2017 at 4:11 am
very instening
Reply