Sager Brewing Co.

Recipes 

So I was flying through my old home town of Portland OR and I happened to be in the airport terminal that has the Rogue Public house during my layover. I ordered the Bier Cheese Soup and loved it. So I thought I would try to make it at home. I looked up recipes, but could not find theirs. So I found one that I liked and made a few minor adjustments. It turned out ok, but one thing I noticed is that it was a bit Oily(I assume from the cheese I used) but otherwise pretty good. I noticed that some recipes called for 'any cheese' and some called for sharp cheddar. I used mostly medium cheddar and a little fontina.

So question, does sharp cheddar have less oil? If not is there some other cheese good to use that has less oil? I did see one recipe that called for 'fondue' cheese.

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Drinking: All kinds of stuff
Primary: Cider
Secondary:
Kegged: Rollings Hills Pale Ale
Conditioning/bottled: Rollings Hills Pale Ale, Clackmananshire Wee Heavy
On Deck: Oldenwald Dunkelweizen.

Brooklyn-Brewtality

Recipes 

i was thinking of trying this myself, as an Iron Chef that was on last night was "Battle Chedder" and the challenger made a Cheese Soup with a Lager.

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Kegged: Citra IPA
Bottled:*empty*
Fermenting: Dusseldorf Alt
Planned: Black IPA, Munich Helles, Belgian Golden Strong, IIPA, Serrano/Habanero Cream Ale...

Short Drive

Recipes 

I use Velveeta Cheese for some of the flavor and color. It melts real good as well. But to enhance the flavor and sharpness I add some Parmesan.

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Al

Magic Bus Brewery

culaslucas

Recipes 

Seriously...Velveeta?????

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Soulive

Recipes 

Brown ale + cheddar =

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Cheers!


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Green Lane Brewing
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Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber

EdWort's Haus Pale Ale Count

billtzk

Recipes 

I like the Iron Chef shows. They are a little cheesy in presentation, but that adds to the drama. Battle Cheddar sounds good. I definitely want to see if I can catch a rerun of that episode.

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Reality is a crutch for people who can't cope with drugs. -Lily Tomlin

ChshreCat

Recipes 

Do you use a béchamel sauce as the base for the cheese soup? I would think that would help.

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"Science + beer = good!"
-Adam Savage

zoebisch01

Recipes 

The main thing to keep in mind when cooking with hard cheeses like cheddar is to slowly incorporate them, otherwise you get a broken glop. I think a beer and cheese soup would be swell for a cold fall/early winter day. Definitely no room for anything other than a cream soup, a bechamel would be one way to go about it. Then add in your beer, slowly while whisking and let it re-thicken. Dilute with some Chicken stock or milk and at the end slowly incorporate your cheese. Keep the heat warm not hot and never boiling or the cheese will break out.

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Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

Short Drive

Recipes 

No, but it got the reaction I was looking for. I don't usually make a cheese soup


But I do add Parmesan cheese to all my cheese sauces for the sharpness.

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Al

Magic Bus Brewery

Sager Brewing Co.

Recipes 

I think mine boiled a little bit, is what what made it oily? I was thinking it was just the quality of the cheese or something.

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Drinking: All kinds of stuff
Primary: Cider
Secondary:
Kegged: Rollings Hills Pale Ale
Conditioning/bottled: Rollings Hills Pale Ale, Clackmananshire Wee Heavy
On Deck: Oldenwald Dunkelweizen.