Beer Cheese

By Romel Bruno

Updated Jan. 21, 2026

Beer Cheese
Armando Rafael for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
15 minutes
Rating
4(509)
Comments
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Some say this classic pub snack originated in Kentucky, but you can typically find it in bars all around, usually served with warm pretzel bites or vegetables. There are two different styles of beer cheese: a spreadable, thick version and a creamier fondue-style type like this one. Though optional, adding a bit of miso brings out the beer flavor and adds a bit of saltiness that eliminates the need to add any salt to the dish. Either way, make sure to choose a beer that tastes good to you.

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Ingredients

Yield:About 4 cups
  • 4tablespoons unsalted butter
  • 4tablespoons all-purpose flour
  • 1tablespoon yellow miso paste, optional
  • 1(12-oz can) Pilsner beer (or light beer of your choice)
  • 1cup whole milk
  • 1pound sharp Cheddar, shredded (about 4 cups)
  • 1teaspoon garlic powder
  • 1teaspoon onion powder
  • 1teaspoon smoked paprika (optional)
  • Salt (if not using miso)
  • Soft pretzels, pretzel sticks, cut-up vegetables or crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

283 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 9 grams protein; 360 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saucepan on medium-low heat, melt the butter, then add the flour and whisk until smooth. Add the miso paste, if using, and mix until fully incorporated. Cook, whisking, until mixture is bubbling and smells nutty, about 3 minutes.

  2. Step 2

    Gradually add beer and milk and whisk together until smooth. Let cook on medium-low for 4 to 5 minutes, stirring occasionally, until thickened. Remove from the heat, then add the cheese and whisk until melted and well incorporated. (The beer cheese will continue to thicken as it cools.) Stir in the garlic powder, onion powder and smoked paprika (if using). Taste and add salt, if necessary. Serve with soft pretzels, pretzel sticks, vegetables or crusty bread.

Tip
  • The dip will last for about 3 days in the refrigerator in a tightly sealed container. To reheat, place the cold beer cheese (no need to add milk or water) in a small pot and heat on low, stirring occasionally, until warmed through.

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Ratings

4 out of 5
509 user ratings
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Comments

Sueño

These are the bomb. https://www.kingarthurbaking.com/recipes/hot-buttered-soft-pretzels-recipe

KZH

Not a bad base recipe but I found that it needed more seasoning to boost the flavor. I added cream cheese, mustard, celery salt, and cayenne pepper at the end.

CMc

Can you recommend a recipe for pretzels similar to those pictured?

Melody E.

Agreed this was bland. Also wasn’t smooth even though I followed directions. I think it would’ve been better with half cheddar half Gouda. Ended up adding 1/2 tsp ground mustard, 1/4 tsp cayenne, 1 tbsp Worcestershire, 1/4 c cream cheese, and 1/2 tbsp hot sauce to help. Still wasn’t as smooth as I’d like but the flavor was good. Also made a dairy free version simultaneously for my son that turned out even better than the original recipe substituting fleichmann’s unsalted butter, daiya’s dairy free cheddar, full fat oatly milk, altered the spices as I did above and added 1 tbsp spicy brown mustard and it was amazing. Very tasty.

Lindsay

This did not turn out well for me. Watery and lumpy. If there is a trick to getting the sauce just right as mentioned in the other comments, I wish the recipe had been explicit.

The Thyme Savor

Good! What you would expect for a pub cheese dip. Works great cut in half too! I find Vermont white cheddar and a slice of American cheese give it a classic flavor. Definitely does well chilled and reheated. Just do it!

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