A lot of you are do-it-yourselfers who make your own cheese and beer and, well, just about everything else. This is a perfect way to combine your skills.
It’s also a perfect way to combine your favorite food (cheese, of course) with your beverage of choice (beer) which probably explains why there are millions of recipes for pub cheese online.
Recipes from left to right, top to bottom: Presidentcheese, Mantitlement, A Treats Affair, eMeals, Take Two Tapas, A Spicy Perspective
What is pub cheese (beer cheese)?
It’s a cheese spread or dip, served with crackers, cut vegetables, breadsticks, pretzels, etc. It’s often spread on hamburgers or toast and added to mashed potatoes. You can even use it in macaroni & cheese and grilled cheese sandwiches.
How is it made?
The main ingredients are usually cheddar cheese, cream cheese and beer.
Directions: Put the shredded cheese (8 ounces), cream cheese (4 ounces) and spices* in the food processor and mix until smooth. Add enough beer to make it soft and creamy. (No-alcohol version below.)
Any aged cheese will work. Cheddar is most commonly used.
Any beer will do but Guinness seems to be a favorite.
*Spices: These are some optional spice combinations:
From Kerrygold:
1 ½ tsp prepared mustard
1 tsp dried parsley
1 tsp Worcestershire sauce
½ tsp prepared horseradish
½ tsp ground red pepper
½ tsp salt
From Rachel Ray: (Note: she omits the cream cheese)
2 tsp granulated garlic
2 tsp granulated onion
2 tsp dry mustard
2 tsp Worcestershire sauce
1 tsp hot sauce
From A Spicy Perspective:
1 clove garlic
1 1/2 tsp ground mustard
1 tsp paprika
From Craft Beering:
1 clove garlic (or 1 tsp garlic powder)
1 tbsp Worcestershire sauce (or to taste)
1 tbsp Dijon mustard (or to taste)
1 tsp hot sauce (or to taste)
1 tsp prepared horseradish (or to taste)
1 tsp sweet paprika + a pinch to sprinkle over dip
1/2 tsp black pepper
1 tsp sea salt (or to taste)
2 tbsp finely cut fresh chives + 1 tsp more to sprinkle over dip (add chives last so they don’t turn the mixture an unappetizing shade of green)
International Versions:
Bavaria:
From Taras Multicultural Table
4 ounces Brie cheese room temperature
4 ounces Camembert cheese room temperature
4 ounces cream cheese room temperature
2 ounces unsalted butter room temperature
1/2 medium onion finely diced
1/2 tbsp paprika sweet, spicy, or a mixture
1/4 tsp caraway
Salt and pepper to taste
2 tbsp German beer
England:
From Frugal Haus Frau
8 to 9 ounces grated cheese, (a mixture of hard cheeses such as cheddar, Double Gloucester, Cheshire, and Lancashire are recommended)
6 tbsp (3 ounces) butter, at room temperature
2 tbsp sherry (or Madeira or port)
1/2 tsp mustard powder (Coleman’s works great)
1/4 tsp cayenne pepper
1/4 tsp ground mace (substitute allspice)
a splash of Worcestershire sauce (optional)
Optional: 1/3 cup walnuts, finely chopped (reserve some as halves for decoration)
Ireland:
From A Spicy Perspective
14 ounces Irish cheddar
4 ounces cream cheese
1/2 cup light Irish-style beer (Harp Lager)
1 clove garlic
1 1/2 tsp ground mustard
1 tsp paprika
Mexico:
From Take Two Tapas
8 ounces cream cheese (softened)
1 1/2 cups sharp cheddar cheese (shredded)
1/2 cup Mexican cheese (shredded)
1 tbsp Southwest Seasoning (or taco seasoning)
4 ounces chopped green chilies
1/2 tsp lime juice
2 cloves garlic (minced)
1 tsp salt
1/4 cup beer (like Dos Equis)
1 1/2 tsp Dijon mustard
1/4 tsp pepper
Without Alcohol:
Note: You can substitute real beer for non-alcoholic beer or you can use a whole different recipe:
From Yummly:
4 ounces ginger ale
4 ounces asiago cheese (freshly grated)
8 ounces cheddar (sharp, freshly grated)
2 garlic cloves (minced)
1 tbsp Worcestershire sauce
1/2 tsp ground mustard
1 jalapeno pepper (seeded and diced)
Vegan:
From Healthy Happy Life:
1 cup raw cashews (Soak them for at least 2-3 hours in hot water – or overnight)
3 tbsp nutritional yeast
1/2 tsp pink salt
1 garlic clove
1/4 tsp smoky paprika
2 tbsp fresh lemon juice
1 tbsp + 1/2 tsp maple syrup
1 tbsp extra virgin olive oil (Sub the oil with water for a lighter dip. Tahini could also be tried.)
1-3 tbsp water, as needed to blend. (Sub additional water with oil for a richer dip.)
From Just the Food
1 cup vegetable broth or water
2 tablespoons tahini
2 tablespoons to 1/4 cup nutritional yeast to taste
1/4 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon sugar
1 cup quick cooking oats
3 tablespoons canola or other mild flavored vegetable oil
1 tablespoon diced pimiento, or piquante, or pepadew peppers
1 teaspoon liquid smoke
Mix together water, tahini, nutritional yeast, salt, onion powder, and sugar in a pot and bring to a boil. Stir in oats, oil, peppers, and liquid smoke. Remove from heat, cover and let sit for 10 to 15 minutes to cool. Using an immersion blender (or transfer to a tabletop blender) blend until silky smooth. The consistency will be that of thick peanut butter.
Low Carb:
From Holistic Yum
8 ounces cheddar cheese, cut into cubes
4 ounces cream cheese, cut into cubes
1/2 tsp minced garlic
1/4 tsp Worcestershire sauce
1/4 tsp ground mustard
3/4 cup low carb beer
pinch table salt
pinch cayenne
Video:
In this short video from Cheese 52, Lisa takes the bubbles out of the beer first:
