39 Reviews

AMAZING! Loved it.

For everyone with the negative reviews about grainy-ness, lets have a lesson in cooking with milk.

The reason you're getting grainy gross soup is because of your milk!!! You are cooking it at too high of a temperature. Since this is milk based you should be using whole milk because of the fat content. Milk will curdle if it's heated above 180 degrees F so using a higher fat content milk helps it not curdle because fat helps the milk not separate. Don't even think about using skim milk for this recipe. This is something that needs to be cooked slowly and at a low heat. Only heat to almost boiling if you're using whole milk or cream.

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evdjohnson May 13, 2012

I am a bit confused by the previous two reviews that were on the negative side. I have made this soup 5+ times now and make it following the recipe exactly with one exception... I am in the UK and cannot get Tillamook so I just use the extra mature yellow cheddar. I have served this and given it to many people and everyone is absolutely blown away by it. I have had beer cheese soups numerous times over the past 30+ years and I would have to rate this one the hands down winner. The texture that one reviewer commented about sounds like they actually boiled it which I did once and had to throw the whole mess out. *NOT ALLOWING THIS TO BOIL* is critical. Other than that and the choice of good malty dark beer I cannot imagine how anyone could 1) mess this up 2) not find this incredible!! Even my wife, who cannot stand the smell of beer much less the taste, absolutely loves this soup and requests that I make it often in the winter months. I actually came back to review it because I have 4 requests from co-workers to make this again and bring it in to work on Monday!!! Please don't be put off by the negative reviews -- this soup is incredible. I still cannot get over how these ingredients produce that flavor...it's simply magical!! Just a note: In the UK the best cheese I've found is McClellands seriously strong red chedder and the best beer to use, for me, is Leffe Brune. I tried Guiness Draught one time and although I'd still give it 5 stars..it was not the same flavor and I prefer the Leffe.

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LoversDream October 14, 2007

This was just delicious and couldn't have been simpler. Thank you so much for the recipe! I didn't have Tillamook cheese on hand (I will try to search some out) but I did have Cabot extra sharp so I used that and it turned out wonderfully. To make this even easier- skip using two pans; it really isn't necessary. Just make sure to add the milk into the roux a steady stream and whisk. I always mix my milk into roux cold when doing bechamel and recipes like this, and it turns out just fine. If you choose to do this, just make sure to add the garlic to the roux while it's cooking so that it takes the edge off.

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Piaqua January 06, 2009

I have not yet made this, but after reading the comments, I want to add a suggestion. I have found that if you purchase the pre-shredded cheese for soups and sauces, you get a grainy texture. I suggest shredding your own cheese. I plan to make this later this week.

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CrazyLadyMe January 12, 2008

Beer cheese soup is a favorite of mine. I made this exactly as posted and it was perfect. The key is to use whole milk and don't let it boil.

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Jazz Lover December 04, 2013

From one Oregonian to another, this soup Rocks! If you cook it slow and grate your own cheese, you will find this is a smooth wonderful soup. To all who made the valuable suggestions to those who found their soup was "grainy"...Thank you!

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sandys7118 October 11, 2013

okay... scaled down to 1 serving... used my favorite beer and my favorite colby jack blend. Don't have red pepper flakes so used creole seasoning and used powdered garlic. YUMMY! Will make this again for a quick fix!

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AzureLynn May 12, 2011

Very very wonderful, FOLLOW THE RECIPE. Cook it slow and warm, DO NOT BOIL and everything will be perfect!

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Matticus Sparaticus December 12, 2010

I was so excited about this soup and really wanted it to be amazing... but in the end it was a lot of hype and not much amazingness. Like other reviewers, mine turned out a bit grainy. And I didn't care for the flavor of the dark beer. I would switch to a light beer if I ever make it again. But considering how grainy it was I think I'll probably look for a different recipe instead. I do love beer cheese soup!

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Colorado Mel April 29, 2010

I made this as written - right down to the Tillamook brand extra sharp cheddar! I never tasted Tillamook cheddar before and finally found a local store here in Pa. that carries it. I'm in love!!! I loved the smooth texture and the taste was fabulous. I even used fat free milk. I garnished the soup with chopped scallions. I thank you for posting this!

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*Parsley* March 16, 2010
Tillamook Beer Cheese Soup