Ryan's Beer Cheese

1My husband is from Lexington, Kentucky and he has fond memories of beer cheese. His favorite brand is Hall's. We have experimented and tried many recipes until we came up with this version. My son Ryan has mastered making this recipe and he is the family beer cheese expert.


  • 16 oz sharp cheddar cheese, shredded
  • 8 oz beer, flattened and room temperature
  • 3 oz cream cheese
  • 4 medium sized garlic cloves, very finely minced
  • 3 tbs worcestershire sauce
  • 1 1/2 tsp salt
  • 1 tsp dry mustard
  • 1 tsp cayenne pepper
  • 1/4 tsp cream styled horseradish sauce (optional)


  1. Except for cheese, place all ingredients in a blender. Blend on high. You can also do this in a food processor.
  2. Very gradually add shredded cheese to the blender.
  3. Continue to blend until the mixture is very creamy. We blend this for at least 10 minutes. This is what we believe is the trick in getting the smoothest consistency and the best at incorporating the flavors.
  4. Chill for at least 4 hours or overnight. The longer it sits the better.
  5. Serve at room temperature with Saltine crackers or pretzels.


- If the garlic are large, use only 3 cloves.

- Don't even try to use prepackaged shredded cheese. Take the time to grate/shred the cheese yourself. It is worth it.

- I prefer to make this at least the day before serving. This allows the flavors to develop and meld together.

- We have omitted the horseradish when we don't have it on hand and it is still very good.


- To flatten the beer, pour it out quickly into a large glass or container and allow the foam to settle completely.


- None


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