Prep 15 mins
Cook 48 hrs
Beer Cheese dates back to the 1940's in Clark Co. when it is believed to first be made by Joe Allman for his cousin, John Allman's, restaurants on the Kentucky River. Since then people have fallen for this delicious spread that goes great on carrots, celery, crackers, pretzels, potato chips or anything you want! I grew up with beer cheese and didn't realize it was exclusive to Kentucky until we moved to South Carolina. I now make it for all our Carolina friends every Christmas.
- 6 -8 ounces beer (Flat, I think PBR works just fine)
- 1 lb sharp cheddar cheese, grated
- 2 garlic cloves, minced
- 1⁄4 small onion, minced
- 1 teaspoon dried mustard
- 1⁄4 teaspoon hot sauce
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon salt
- 1 pinch cayenne
- Pour beer into a glass or bowl and let it go flat.
- Combine remaining ingredients in food processor and PULSE until slightly blended.
- Then turn processor ON and slowly pour in beer until you get desired consistency. Mixture should be somewhat soft, but will harden in refrigerator.
- Make at least two days ahead of time, the longer the flavors have to blend the better. Store in ceramic crocks or good ole Tupperware. Serve with pretzels, crackers, potato chips, carrot sticks, celery, etc. Enjoy the taste pf home!