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Off Trail Pale Ale Cheese Dip

Served hot with warm bread or soft pretzels, beer cheese dip is indulgence at its finest. Serve this dip at your next get together and your guests will surely thank you – though it might be hard to understand them with their mouths full of cheesy goodness.

Ingredients:

  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 1 cup Old Yale Off-Trail Pale Ale
  • 1/2 cup milk
  • 1 1/2 tsp. ground mustard
  • 1 1/2 tsp. Worcestershire sauce
  • 9 oz. (~250 g.) grated cheddar cheese
  • 2 tsp. Frank’s RedHot hot sauce (or more, as desired)
  • salt and pepper, to taste

Step1:
In a medium-sized saucepan, melt the butter. Add in the flour and cook for 2 minutes, whisking constantly.

Step 2:
Add in the milk and beer, then increase the heat to medium-high and bring the mixture to a simmer, continuing to whisk often.

Step 3:
Add in the Worcestershire sauce and dry mustard, then turn the heat back down so that it’s just hot enough to maintain a light simmer. Cook for about 6 minutes, whisking occasionally, during which time the mixture will begin to thicken.

Step 4:
Add in the cheese a handful at a time until it has all melted, then cook an additional 3-5 minutes, whisking constantly.

Step 5:
Add in the 2 tsp. Frank’s RedHot along with a pinch of salt and pepper. Taste and seasonal additionally (including more hot sauce) if necessary.

Step 6:
Serve with bread while still hot.

Short-Form Instructions:

Ingredients:

  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 1 cup Old Yale Off-Trail Pale Ale
  • 1/2 cup milk
  • 1 1/2 tsp. ground mustard
  • 1 1/2 tsp. Worcestershire sauce
  • 9 oz. (~250 g.) grated cheddar cheese
  • 2 tsp. Frank’s RedHot hot sauce (or more, as desired)
  • salt and pepper, to taste
  1. In a medium-sized saucepan, melt the butter. Add in the flour and cook for 2 minutes, whisking constantly.
  2. Add in the milk and beer, then increase the heat to medium-high and bring the mixture to a simmer, continuing to whisk often.
  3. Add in the Worcestershire sauce and dry mustard, then turn the heat back down so that it’s just hot enough to maintain a light simmer. Cook for about 6 minutes, whisking occasionally, during which time the mixture will begin to thicken.
  4. Add in the cheese a handful at a time until it has all melted, then cook an additional 3-5 minutes, whisking constantly.
  5. Add in the 2 tsp. Frank’s RedHot along with a pinch of salt and pepper. Taste and seasonal additionally (including more hot sauce) if necessary.
  6. Serve with bread while still hot.

Serves 4-8, as a snack

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – including the recipe for the soft pretzels shown here – at his blog, From James to Jamie