Beer Cheese Soup Recipe (2024)

FAQs

What's the best beer for beer cheese? ›

Sierra Nevada Pale Ale is an American original-style Pale Ale which makes it a great choice for pairing with beer cheese. Its hop character provides a bold flavour that complements sharp cheddar and other high-fat cheeses with its bitterness, while the malt profile helps to balance out the intensity of these flavours.

Why did my beer cheese soup curdle? This happens when the proteins separate and bind together. Your soup is no longer smooth and creamy; it's grainy and unpleasant. If your soup has reached this state, take your soup off the heat and stir in 1 cup of shredded Velveeta cheese.

The early beer soups were typically based on dark beer, cream and egg yolk thickened with fat and flour cooked together in a roux. Eventually they were flavored with onions, salt, pepper, spices and cheese to create a more substantial and satisfying dish.

Roughly speaking: Beer cheese sauce, bourbon caramel and other sauces brought to a boil and then removed from the heat typically retain about 85 percent of the alcohol. Diane, cherries jubilee and other recipes that flame the alcohol may still have 75 percent of the alcohol.

Stella Artois' crisp carbonation and fermentation-led style help lighten the acidity and cut through fat in foods such as cheese.

It's become fashionable to use intensely flavored craft beer for beer cheese, but such beers—especially hop-forward IPAs—can make the spread unpleasantly bitter and overpower the cheddar flavor.

don't use low fat milk -- the higher the fat content the smoother your cheese will melt/incorporate. once the base is made (the flour, butter, milk "sauce" -- bechamel?) take the pot OFF the heat. The more your heat your cheese sauce, the more it will get gritty.

When cooked down too much, it can render your dish unpalatably bitter. There are two solutions: Choose a more mild-flavored beer with less hops, or reduce the beer separately and add it to a simmering soup, stew, or chili towards the end of cooking.

substitutions. Flour and butter in a cheese sauce. If you are out, but find you have citric acid available and are in a pinch for time, you can also utilize the citric acid by mixing it with baking soda, which in the foaming reaction that follows, will neutralize the acidity which will then be aqueous sodium citrate.

Beer adds a rich, earthy flavor to soups and stews that makes them taste like they've been simmering for hours. Beers with a sweet or nutty taste can add depth to desserts. And don't worry about getting drunk – virtually all of the alcohol evaporates during the cooking process.

What beer to add to soup? ›

Soups and Stews

When making stews or soups, make sure to replace the stock with stout or ale. If you're making a seafood soup or chicken soup, you can use wheat beer instead.

The science:

Depending on the cooking method and how much alcohol is used, anywhere from 4 to 85 percent of the alcohol may remain. After 15 minutes of cooking, about 40 percent of the alcohol remains. Even after an hour of cooking, about 25 percent is left, and 10 percent remains after two hours.

While boiling may not be able to remove all the alcohol from your beer, using beer with a low alcohol content may further reduce the trace amounts you inevitably consume. Regardless, you are highly unlikely to feel any alcohol-related effects.

Can I serve beer cheese dip to kids? It's a little tricky. Most of the alcohol cooks off, leaving just the beer's flavor behind. While some residual alcohol could remain, it's a very minor amount.

The science is unmistakable: alcohol is still present in food after preparation and cooking. Even after long periods of heating, trace amounts of alcohol remain, which could adversely affect a recovering alcoholic. Individual vulnerability to relapse is difficult to determine.

Lighter beers, such as lagers, ales and pilsners, will give your bread a lighter color, and mild taste that just about everyone loves. Darker beers like stouts and porters make a darker-colored loaf and have a stronger beer flavor. Hoppy beers like IPAs will give your bread a more bitter taste.

Pale Ale and Philly Cheesesteak

Although flavorful, a cheesesteak has a mild taste that pairs perfectly with a pale ale. The slight hoppiness stands up to the onions and hearty meat, and the cleaner finish is refreshing after the salty beef and cheese.

Wheat beers are great for chicken and seafood. If you're cooking pork, beef, and lamb, you will need ales, porters, and stouts. Hearty meat goes well with belgian ales. Stews pair well with ale.

I don't need fancy as it's just for me but I don't want it to taste like crap or bitter. Out of those selections I would just get coors banquet. Don't use either of the malt liquors (hurricane or 211) Heineken tends to add a grassy skunk note to food.