Kentucky Beer Cheese

By Sarah Baird
April 14, 2017
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Makes: one bowl of beer cheese

  • 5 to 6 ounces pilsner
  • 6 ounces extra sharp cheddar cheese, shredded
  • 2 ounces pepperjack cheese, shredded
  • 1 clove garlic, halved
  • 1 1/2 teaspoons cayenne pepper
  • 1/4 teaspoon hot sauce
  • 1 teaspoon dried mustard powder
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cracked white pepper
  1. Pour beer into a small bowl and allow to sit at room temperature for one hour to reduce carbonation.
  2. Add all other ingredients in a food processor and pulse until roughly combined.
  3. Stream beer into the food processor slowly, pulsing until completely mixture is smooth.
  4. Place beer cheese in a clean bowl, cover with cling wrap, and refrigerate overnight to allow flavors to marry.
  5. Serve chilled with crackers or crudité, and store, refrigerated, in an airtight container.

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