My wife makes an amazing Beer Cheese soup that’s got sliced potatoes, chopped up bacon, slices of carrots and a couple of chopped up jalapenos and multiple blocks of high quality cheese (usually includes at least a half pound of various aged cheeses for added flavor) and a bottle or two of Spotted Cow. It’s absolutely amazing and especially as the veggies soak up the flavor of the beer, jalapenos and cheese, making for an extremely rich and hearty meal with leftovers for days. And the leftover soup is always better than fresh because everything’s soaked in even more flavor through being refrigerated and reheated
Now I’m wondering if this is a regional thing. When I was introduced to beer cheese, it was as a thick dipping sauce made with several cheeses and Blue Moon. That has been the most common option I’ve encountered, though the beer varies. Had some done with Guinness, surprisingly good flavour.
Though that does sound absolutely fucking delicious. I’m gonna have to make something like that sometime.
Yeah there seems to be 2 completely different schools of thought on beer cheese soup, either it’s more of a fondue or it’s an actual soup, and I agree I’ve mostly seen the fondue but I can’t recommend enough making it as a legit soup (and good ingredients make it amazing, hence spotted cow and some aged cheese being added)
Soup?
Beer cheese is best served akin to a fondue, with salted soft pretzel rods to act as a vehicle to move deliciousness to the mouth.
My wife makes an amazing Beer Cheese soup that’s got sliced potatoes, chopped up bacon, slices of carrots and a couple of chopped up jalapenos and multiple blocks of high quality cheese (usually includes at least a half pound of various aged cheeses for added flavor) and a bottle or two of Spotted Cow. It’s absolutely amazing and especially as the veggies soak up the flavor of the beer, jalapenos and cheese, making for an extremely rich and hearty meal with leftovers for days. And the leftover soup is always better than fresh because everything’s soaked in even more flavor through being refrigerated and reheated
Now I’m wondering if this is a regional thing. When I was introduced to beer cheese, it was as a thick dipping sauce made with several cheeses and Blue Moon. That has been the most common option I’ve encountered, though the beer varies. Had some done with Guinness, surprisingly good flavour.
Though that does sound absolutely fucking delicious. I’m gonna have to make something like that sometime.
Yeah there seems to be 2 completely different schools of thought on beer cheese soup, either it’s more of a fondue or it’s an actual soup, and I agree I’ve mostly seen the fondue but I can’t recommend enough making it as a legit soup (and good ingredients make it amazing, hence spotted cow and some aged cheese being added)