Guinness Beer Cheese Dip Recipe (2024)

FAQs

How do you thicken beer cheese dip? ›

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).

Sierra Nevada Pale Ale is an American original-style Pale Ale which makes it a great choice for pairing with beer cheese. Its hop character provides a bold flavour that complements sharp cheddar and other high-fat cheeses with its bitterness, while the malt profile helps to balance out the intensity of these flavours.

Cahill's Irish Porter is one of the coolest looking cheeses in the case. The cheddar is mixed with Porter and the result is a really magnificent marbling effect. The cheese by itself has caramel and chocolate notes with a buttery finish. The Guinness Draught and Cahill's Porter really blend together nicely.

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.

Use whatever cheese you like (cheddar, Monterey Jack or other cheeses) and then add 2 ounces of cream cheese to the mix. The cream cheese helps to prevent the queso from breaking on you (separating) when you reheat it.

Once a cheese container is opened, the product is exposed to its surroundings where various enzymes can break down the thickness or viscosity of the cheese-based sauce. Use of utensils that have come into contact with saliva (double dipping) or any other food may accelerate the loss of viscosity of the cheese sauce.

This warm cheddar beer dip is fantastic paired with soft or hard pretzels. It also goes great with vegetables like celery, cauliflower or broccoli florets as well as toasted baguette slices or crackers. If possible, use a brick of cheddar cheese and grate the cheese yourself.

But beer cheese? It's a Kentucky thing. Nearly every brewery and brewpub menu around Louisville has an iteration of the mouth-watering appetizer: most traditionally a combination of cheddar cheese, beer, cayenne pepper, paprika and some garlic.

Why is my beer cheese lumpy or grainy? It's important not to overheat your cheese dip. High heat makes the proteins and fat in the cheese separate, causing the sauce to “break” and turn into a lumpy mess. If this happens, it can be difficult (or impossible) to repair.

Guinness is a hearty beer with notes of coffee and dark chocolate. It pairs well with soda bread, a staple in Ireland. Clavin said a classic cheese board is a good snack pairing, with strawberry preserves and sharp Irish cheddar, Gouda, Asiago or Pecorino Romano cheeses to contrast the sweetness of the beer.

What is Guinness and beer called? ›

A black and tan is a beer co*cktail made by layering a pale beer (usually pale ale) and a dark beer (usually stout). In Ireland, the drink is called a half and half. Black and tan. co*cktail. A blend of Guinness stout and Bass pale ale.

Chocolate Guinness Beer Floats with Salted Dulce De Leche Sauce. It is a well known fact the Guinness pairs perfectly with ice cream, but adding salted dulce de leche takes this sweet co*cktail to tasty new heights.

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.

While boiling may not be able to remove all the alcohol from your beer, using beer with a low alcohol content may further reduce the trace amounts you inevitably consume. Regardless, you are highly unlikely to feel any alcohol-related effects.

Cooking with alcohol is unlikely to affect your baby if the alcohol is added early in the cooking process and the food is cooked thoroughly. This will ensure most of the alcohol will be burnt off. The longer the cooking time, the more the alcohol evaporates.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.

Mixing in Heavy whipping cream and whipping the mixture should give you a thicker consistency while maintaining cold temperatures and should not dilute the flavor, though you might want to adjust your yogurt/whipping cream proportions. If you want an even more thick consistency, you might try butter.

Use guar gum to thicken a cold sauce.

It's a great alternative to starches or flour, when you need to thicken a sauce that is already cold. Use 1 to 2 teaspoons (5 to 10 g) of guar gum per quart (1 L) of sauce or liquid that you want to thicken.