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Title: Beer Cheese
Categories: Dips, Cheese, Dairy, Beer, Herbs
Yield: 4 servings

4 tb Unsalted butter
4 tb A-P flour
1 tb Yellow miso paste
12 oz Pilsner beer
1 c Whole milk
1 lb Sharp Cheddar; shredded
1 ts Garlic powder
1 ts Onion powder
1 ts Smoked paprika (optional)
Pretzel sticks, cut-up
- vegetables or crusty bread
- for dippers

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.

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 pretzel sticks,
vegetables or crusty bread.

By: Romel Bruno

Yield: About 4 cups

RECIPE FROM: https://cooking.nytimes.com

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