In a medium-size bowl, add the White Miso Malt Vinegar Mayonnaise, sour cream | Mexican crème | crème fraîche and crumbled blue cheese.
For a chunky-style blue cheese dressing, keep the chunks of cheese larger and very cold. For a creamier dressing, start with the cheese at room temperature and crumble it into smaller pebbles. Add the pepper, chives, blossoms, parsley and salt; using a whisk, mix together.
Add the IPA and whisk until incorporated. For a thicker dressing, use less beer; add more beer for a thinner dressing. Place into a mason jar and refrigerate. The dressing can keep for up to two weeks in the refrigerator.