Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
a pretzel is being dipped into the bowl of creamy oktoberfest beer cheese

Oktoberfest beer cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Nutty gouda cheese, whole grain mustard, sweet paprika, and a pinch of spicy cayenne come together with sour cream and full-flavored festbier in this Oktoberfest Beer Cheese. Dip, dunk, and drizzle away!

  • Total Time: 15 minutes
  • Yield: about 2 cups 1x

Ingredients

Units Scale
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2/3 cup festbier, or lager
  • 1/2 cup oat milk
  • 1/2 cup sour cream
  • 2 cups shredded gouda cheese, at room temperature
  • 1 tablespoon mustard
  • 1 tablespoon minced fresh chives
  • 1/2 teaspoon sweet paprika
  • 1/8 teaspoon cayenne pepper
  • Salt and black pepper, to taste

Instructions

  1. Melt the butter in a medium saucepan over medium heat. melted butter in a sauce pan next to a small bowl of flower and a wire whisk.
  2. Whisk in the flour until combined with the melted butter. the flour is being whisked into the melted butter, creating a thick paste
  3. Cook the roux, stirring constantly, until it bubbles and smells nutty, about 2 minutes. the flour and butter mixture in the saucepan has a smoother and bubbly appearance
  4. Whisk in the oat milk until blended, then gently stir in the festbier. Continue cooking over medium heat, whisking often, for about 2 more minutes until the sauce thickens up a bit.liquids are added to the roux in the pot
  5. Reduce the heat to low, then add the sour cream and whisk until smooth. Stir gently over low heat for a minute just to bring the temperature of the sour cream up a bit. sour cream is swirled into the mixture in the pot
  6. Add the shredded cheese and continue cooking and stirring over low heat.golden-colored gouda cheese shreds are added to the pot with the cream sauce
  7. Keep stirring until the cheese is melted and the sauce gets nice and smooth. It’s important to keep the heat well controlled here so that we don’t break the dairy ingredients, but you can increase the heat slightly to help the cheese along if needed. Keep stirring until smooth and creamy!the cheese has completely melted, resulting in a smooth and creamy beer cheese sauce
  8. Remove your cheese sauce from the heat and stir in the mustard, minced chives, paprika, cayenne, and salt and black pepper. spices and seasonings are sprinkled into the pot with the Oktoberfest beer cheese
  9. The paprika might clump up a bit when you first add it, but keep stirring and it will smooth out. Serve as desired! the finished Okotberfest beer cheese has a thick and smooth consistency, with visible bits of chives and spices strewn throughout.

Notes

  • When you go to reheat any leftovers, make sure to warm it gently over low to medium heat and whisk frequently. If the cheese sauce warms too quickly, the dairy ingredients may split, causing the texture to turn grainy. 
  • Author: kelly@crescentmoonkitchen
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: sauce
  • Method: stovetop
  • Cuisine: German

Find it online: https://crescentmoonkitchen.com/oktoberfest-beer-cheese/