Kentucky bourbon barrel Beer Cheese Dip
To celebrate The return of the Kentucky Derby, we present this adaptation of a classic Kentucky staple: Kentucky bourbon barrel Beer Cheese Dip. The original beer cheese was first sold in Kentucky in the 1930’s by local restaurateur, Johnnie Allman (no relation to the Allman Brothers), based on his cousin Joe’s recipe (The Allman Cousins as band name never caught on though). With a name like beer cheese, you would think it was from Wisconsin. But, you would be wrong. There must be Midwest adaptations. But, this is definitely a southern thing. Beer cheese dip is a staple at derby celebrations.
Kentucky beer cheese dip is traditionally made with a lighter beer. But, I discovered Kentucky bourbon barrel ale a few years ago. I think it makes a perfect addition to the traditional beer dip. The ale is aged in Kentucky bourbon barrels. This adds hints of vanilla and oak which accentuate the flavors of Kentucky bourbon barrel Beer Cheese Dip. What’s not to like: bourbon, beer, and cheese? Three more of the neglected food groups. I, generally, don’t promote a specific brand. But, this is a unique ale. I have not found a similar flavor profile elsewhere. It makes the dip something truly unique.
This recipe is richer than most beer dips. We use cream where most recipes call for milk. And, bourbon barrel beer is rich and heavy to begin with.
Served with soft pretzels, creamy, cheesy, and beer laden, this dip is the perfect pub food. You could also serve green apples, grapes or vegetables with it. But, this is going to be a drinking day. Time to build that base for the mint juleps to come. So, load up on the carbs and cheesy goodness.
Kentucky Bourbon Barrel Beer Cheese
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup flour
- 1 tsp combined spices: onion powder, garlic powder, and cayenne pepper
- 1 cup Kentucky bourbon barrel beer (you can use the whole bottle if you want, but, I'd save some to drink while you are cooking)
- 1 cup heavy cream
- 1 cup extra sharp cheddar cheese
- 1/2 cup mozarella cheese
- 1/2 cup gruyere cheese
- 1 Tbsp Dijon Mustard
- 1/2 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Melt butter in a heavy bottom pot. Stir in flour and spices. Cook over low to medium heat for about a minute, stirring to keep from scorching.
- Add the beer and bring to a boil. Whisk frequently to blend. Then add the cream. Bring back to a boil and continue whisking.
- Ad in the cheese and whisk until it is all melted and blended smooth. Season with salt, pepper, and Worcestershire. Serve hot with pretzels, bread, vegetables, and/or fruits like grapes or Green apples.