Hey, y'all! There are few foods that are more innately Kentuckian than beer cheese, a Commonwealth favorite that dates back to the late 1930's to Chef Joe Allman. Allman debuted the recipe for the Driftwood Inn, which was owned and operated by his cousin Johnnie. What started as a complimentary snack for patrons quickly morphed into a versatile, multi-faceted food with a cult following. We even have an entire festival in its honor each year! While there are many varieties + many store-bought versions, I wanted to share my recipe for Warm Kentucky Beer Cheese with y'all today!
This post is in partnership with Ale-8-One. Thank you all for supporting those that make JCP Eats possible. All opinions expressed are my own. Post originally uploaded June 2019, updated May 2021.
Warm Kentucky Beer Cheese: A Southern Recipe
My #1 Tip For Making Beer Cheese
An essential aspect of making great beer cheese is, of course, choosing the correct beer. Remember: the flavor profile of the beer directly impacts the flavor of the dip - for this reason, choose a beer that you enjoy drinking; I'd also recommend using a beer that isn't overly hoppy.
The Perfect Accompaniment to my Warm Kentucky Beer Cheese:
There are few things that pair more perfectly than a delicious, creamy beer cheese and a cold, crisp Ale-8-One. Launched in July of 1926, Ale-8-One is the only Kentucky-invented soft drink still in existence. It was invented by G. L. Wainscott and was named via one of America’s first slogan contests at the Clark County Fair. “A Late One” – the winning entry – was a pun adopted for its witty description. From that, a Kentucky legacy transpired.
Warm Kentucky Beer Cheese
Ingredients
- 1 c. Beer your choice
- 8 oz. Sharp Cheddar Cheese shredded
- 2 tbsp. Flour
- 2 tbsp. Butter
- 1 tbsp. Garlic Powder
- 1 tbsp. Worcestershire Sauce
- 1 tsp. Parsley
- 1 tsp. Kosher Salt
- 1 tsp. Black Pepper
- ½ tsp. Onion Powder
Instructions
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Over medium heat, whisk together the flour and butter until a roux forms. Add garlic powder, onion powder, Worcestershire, parsley, salt, and pepper to roux; whisk together for roughly one minute.
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Add beer (½ c. at a time), whisking frequently, until the mixture begins to thicken.
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Add shredded cheddar cheese and whisk until fully melted and combined.
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Serve immediately + enjoy!
Notes
Nutrition
How easy is that, y'all?! I know you'll love my Warm Kentucky Beer Cheese!
Y’all come back now, ya hear?
My best,
JC
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Love the recipe for my Warm Kentucky Beer Cheese? Check out the rest of my recipes here!
Johanna says
Hi there. Your instructions say to combine flour and butter but there is no butter on the ingredients listed. Would it be the same measurement as flour?
JCP says
Thank you so much for catching that - I have updated! Yes, for the roux, do even parts flour + butter. 🙂
Appreciate you,
JC