Octoberfest Beer Cheese Soup Recipe | Best Beer Cheese Soup (2024)

FAQs

What's the best beer for beer cheese? ›

I used Fat Tire because that what I had on hand, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy! What brands of cheese do you recommend? For the Cheddar, you can use a good supermarket brand, like Cabot or Tillamook.

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.

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.

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.

The Festbier, also known as the Weisn, is a strong German golden lager and is currently the official beer served at Germany's Oktoberfest. It's a pale lager that uses a Pilsner malt, giving a biscuity, toasty flavor and is light and clean in color.

Temperature and timing also impact how much alcohol remains in your finished dip. Beer cheese and other sauces that have been cooked over a stove and brought to a boil for a brief period retain approximately 85% alcohol from added spirits.

This is especially true of more bitter, hoppy beers, like IPA. 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.

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.

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.

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

Why does cheese get gummy in soup? ›

But when heat is introduced, the protein structure falls apart and the emulsion breaks—the fat globules come together into a greasy pool and the proteins congeal to form a stringy mess. But American cheese is specifically designed to be extremely meltable and nearly impossible to break.

But you can also grab a small saucepan, add 1/2 cup of your existing cheese dip and a little flour or cornstarch (try 1 teaspoon at a time), and whisk to combine over low heat. Add this back in to your other pan of sauce and stir until incorporated (repeat as necessary to get the consistency you're after).

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.

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.

Keep in mind, the alcohol evaporates in the baking process, so it is safe for the kids to enjoy as well. Add in cheese if you like, it's not necessary, but it is delicious. Drizzling butter on top helps it have a nice crust. This beer bread comes together in less than 5 minutes and bakes in less than an hour!

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.

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