There are few foods that are more innately Kentuckian than beer cheese, a Commonwealth favorite that dates back to the late 1930’s to Chef Joe Allman. Allman debuted the recipe for the Driftwood Inn, which was owned and operated by his cousin Johnnie. What started as a complimentary snack for patrons quickly morphed into a versatile, multi-faceted food with a cult following. We even have an entire festival in its honor each year! While there are many varieties + many store-bought versions, I wanted to share my recipe for Warm Kentucky Beer Cheese with y’all today!
Warm Kentucky Beer Cheese: A Southern Recipe
My #1 Tip For Making Beer Cheese
An essential aspect of making great beer cheese is, of course, choosing the correct beer. Remember: the flavor profile of the beer directly impacts the flavor of the dip – for this reason, choose a beer that you enjoy drinking; I’d also recommend using a beer that isn’t overly hoppy.
Ingredients
- 1 c. Beer your choice
- 8 oz. Sharp Cheddar Cheese shredded
- 2 tbsp. Flour
- 1 tbsp. Garlic Powder
- 1 tbsp. Worcestershire Sauce
- 1 tsp. Parsley
- 1 tsp. Kosher Salt
- 1 tsp. Black Pepper
- 1/2 tsp. Onion Powder
Instructions
- Over medium heat, whisk together the flour and butter until a roux forms. Add garlic powder, onion powder, Worcestershire, parsley, salt, and pepper to roux; whisk together for roughly one minute.
- Add beer (1/2 c. at a time), whisking frequently, until the mixture begins to thicken.
- Add shredded cheddar cheese and whisk until fully melted and combined.
- Serve immediately + enjoy!
