Bier Cheese Soup

Short Drive said:

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.

Click to expand...

Berserker_Brew said:

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.

Click to expand...

culaslucas said:

Seriously...Velveeta?????

Click to expand...

zoebisch01 said:

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.

Click to expand...

Beerrific said:

If you are ever in the Atlanta area, stop by the 5 Seasons brewpub in Alpharetta. They serve a Beer and Parmesan Soup, pair that with their Spent Grain Bread....YUM.

Click to expand...

KingBrianI said:

dang, i was just in alpharetta a couple weeks ago taking a training course with agilent and drove by that place every day. meant to stop in but never did. hows the beer there?

Click to expand...

Sager Brewing Co. said:

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.

Click to expand...

Natas said:

I finally remember to dig up my beercheese soup. This makes about a gallon of great cheesey goodness.

12-16oz. beer (don't use a beer with too much hops. A pale ale works really well)
1qt + 1cup chicken/vegetable stock
1qt + 1cup half n half
6oz butter
6oz flour
1 small onion, chopped fine
3 stocks celery, chopped fine
1.5 lbs grated extra sharp cheddar cheese
1 tsp ground black pepper
salt to taste

Heat butter, onion, and celeray in a large saucepan over medium heat until onions are translucent. Add flour and stir until competely blended. Set aside. In a seperate pot, bring beer and stock to a boil. Bring celery, onion mix back to medium heat. Using a wire whisk slowly whisk in heated stock into the rouxe until any lumps disappear. Turn to a slow simmer then stir in cheese and half n half until smooth. Over low heat simmer for about 20 minutes, stirring occasionally. Add pepper, then salt to taste. Strain soup for smoother texture, if desired. Dish up, garnish with shredded cheese and chives.

Click to expand...

Natas said:

I finally remember to dig up my beercheese soup. This makes about a gallon of great cheesey goodness.

12-16oz. beer (don't use a beer with too much hops. A pale ale works really well)
1qt + 1cup chicken/vegetable stock
1qt + 1cup half n half
6oz butter
6oz flour
1 small onion, chopped fine
3 stocks celery, chopped fine
1.5 lbs grated extra sharp cheddar cheese
1 tsp ground black pepper
salt to taste

Heat butter, onion, and celeray in a large saucepan over medium heat until onions are translucent. Add flour and stir until competely blended. Set aside. In a seperate pot, bring beer and stock to a boil. Bring celery, onion mix back to medium heat. Using a wire whisk slowly whisk in heated stock into the rouxe until any lumps disappear. Turn to a slow simmer then stir in cheese and half n half until smooth. Over low heat simmer for about 20 minutes, stirring occasionally. Add pepper, then salt to taste. Strain soup for smoother texture, if desired. Dish up, garnish with shredded cheese and chives.

Click to expand...

Yunus said:

My wife makes something very similar to that but adds in potato chunks. We first discovered Beer cheese soup in Golden, CO at Woody's Golden I'm sure you can guess what kind of beer they use in their soup. It's a delicious soup no matter what you think of the beer.

Click to expand...