German Beer Cheese Sauce

This recipe uses the flavors found in German style beers and mixes in Eastern European style cheeses to create a wonderful fondue, nacho, sandwich or Mac & Cheese sauce. This sauce base recipe is a mornay-style sauce; rich, decadent and easy to prepare, creating an elegant sauce with lots of application ideas.

Makes: about 4 cups

Here is another Beer Cheese Sauce Recipe with other beer | cheese versions.

Mixing this German Beer Cheese Sauce with Spätzle | Spaetzle and then baked, will make a German version of Mac & Cheese!  Here are a few Spätzle | Spaetzle recipes:

• Hefeweizen Spätzle
• Pretzel Spätzle
• Pumpernickel Spätzle
• Pumpkin DBA Spätzle
• Rye Spätzle

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Oct 2015 | Issue #105

German Beer Cheese Sauce

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A German Style Beer Cheese Sauce, using and highlighting German style ales & lagers, with different Eastern European style cheeses.

• CourseCheese, Cocktail Party, Comfort, Family Style, Other
• CuisineAustrian, Beer Cuisine, German, Vegetarian
• Cooking Beer StyleDoppelbock, Märzen | Oktoberfest, Munich Dunkel Lager
• SeasonalFall Seasonal, Oktoberfest, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• Food SectionCheese, Fondue, Spätzle | Spaetzle
• Cooking MethodCooking with Beer
• BreweryBeer Advocate

Servings	Prep Time
4 cup	10 minute

Cook Time

30 minute

Servings Prep Time 4 cup 10 minute

Cook Time 30 minute

German Beer Cheese Sauce Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe A German Style Beer Cheese Sauce, using and highlighting German style ales & lagers, with different Eastern European style cheeses. CourseCheese, Cocktail Party, Comfort, Family Style, Other CuisineAustrian, Beer Cuisine, German, Vegetarian Cooking Beer StyleDoppelbock, Märzen | Oktoberfest, Munich Dunkel Lager SeasonalFall Seasonal, Oktoberfest, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal Food SectionCheese, Fondue, Spätzle | Spaetzle Cooking MethodCooking with Beer BreweryBeer Advocate Servings Prep Time 4 cup 10 minute Cook Time 30 minute Servings Prep Time 4 cup 10 minute Cook Time 30 minute

Ingredients

• 6 tablespoon butter, unsalted or fat, rendered, such as bacon fat, duck fat or pork fat
• 3 each bay leaves preferably fresh
• 1 teaspoon caraway, seeds whole
• 1 cup onions, yellow or shallots, peeled and diced
• 6 tablespoon flour, all-purpose
• 3 cup beer, German Style, such as Roggenbier, Weizenbock, Märzen | Oktoberfest or Bock
• 2 cup cream, heavy or whipping preferably organic and not ultra pasteurized
• 10 each peppercorns, black whole
• 6 each cloves whole
• 1/2 teaspoon nutmeg, freshly grated
• 2 cup cheese, grated such as Comte, Emmentaler, Gouda, aged Cheddar, beer cheese or a mix | blend of cheeses

Servings: cup

Units:MetricUS Imperial

Instructions

• Melt the butter or fat in a heavy bottom saucepan over medium heat. Add the bay leaf, caraway seeds and the prepped onion or shallots, sautéing for 5 - 6 minutes until the onion is transparent. Add a pinch of salt, then dust the onions with the flour, stirring to make a roux. Cook the roux for 3 – 4 minutes, stirring continuously to prevent the flour from burning. Switching to a whisk, slowly pour in the beer, followed by the cream. Whisk to combine, making sure there are no lumps of roux. Bring the mixture to a simmer and adjust the heat to maintain a gentle simmer. Add the peppercorns, cloves and nutmeg. Whisk occasionally over the next 30 minutes as the flour flavor cooks out of the sauce.
• Strain the sauce through a sieve into a clean pot, removing the bay leaf, caraway seeds, cloves and peppercorns from the sauce. With the sauce off the heat, slowly whisk in the grated cheese. Adjust the seasoning to taste. This sauce can be made with virtually any German beer style (lower IBU styles work better). Depending on the final use, adjust the beer flavor with different types of cheese to highlight both elements, much like a beer and cheese pairing.