Beer Cheese
Served as a dip or topping for a burger, this culinary tradition was born in Kentucky in the 1940's.
From pimento cheese to Benedictine, you may get the idea that Kentuckians need something to snack on while preparing the fried chicken or afternoon bourbon cocktail! Another great addition to the pub menu and certainly something to have on hand while watching the state’s favorite pastime (after horse-racing) college basketball is a Winchester, KY creation... beer cheese.
The savory spread is a distinctive mix of sharp cheddar, beer, and spices and was introduced to the Kentucky palate in the 1940’s by brothers John and Joe Allman. Unlike many fondue-style cheese and beer creations, Kentucky’s version is typically served cold with pretzels, crackers, chips and carrots or celery. Louisville chefs have kicked it up a notch with their own unique twists on this culinary tradition.
For true devotees, just 90 minutes down the road, The Beer Cheese Festival is celebrated every June in Winchester. www.beercheesefestival.com
Recipe:
- 8 ounces sharp cheddar
- ¼ cup Beer (Kentucky Bourbon Barrel Ale)
- 1 teaspoon hot sauce
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried mustard
- ¼ teaspoon cayenne pepper
Heat beer in the microwave for 45 seconds. Cube cheddar cheese. Put cheese, spices and hot sauce in a food processor and mix well. Slowly pour in the warm beer. Blend until the mixture comes to a creamy consistency.
Try paring it with a Burly Temple
- 1.5 ounces Kentucky Bourbon
- Ale-8-One ginger soda
- Splash of Grenadine
- Cherry
In an old fashioned glass add ice, bourbon, a splash of grenadine and top with the Ale-8 soda and garnish with a cherry.