Anybody have a killer beer cheese soup recipe they’d like to share?
Not in particular; there are tons available on sites like Recipezaar and such. All I will say is to make sure to not boil soup when adding the cheese … this is what usually results in a grainy texture. Also, a simple roux in the base of the soup is going to help get a nice thickness without needing as much cheese or milk.
Isn’t there anybody from Wisconsin here?
I’ve got a potato beer cheese soup recipe that I make for club brewing events. I’ll post the recipe later…
I took the one that was featured on Epicurious and made it my own with some of my homebrewed ‘Bone-idle Bitter’ which turned out very good. The Cabot recipe is simple to make & quite delicious on a cold evening paired with some fresh baked bread. 
Cheddar Beer Soup
http://www.epicurious.com/recipes/food/printerfriendly/Cheddar-Beer-Soup-231641
Cabot Cheddar Cheese Soup
http://www.cabotcheese.coop/pages/recipes/recipe.php?id=357
Hey Denny, it’s later. 
Thanks for the suggestions. If you’re ever in Helena MT, the Lewis and Clark Brewpub makes a great one! My wife was just down there a few days ago and I tried to have her get the recipe, but her server wasn’t able to come through. Got a growler of their IPA and Hefe though so I can’t complain.
Is that the Brewhouse Pub & Grille? If it is I was there a couple of times and absolutely love their Afterburner Burger. Probably one of the best burgers I’ve ever eaten. I love Montana. I actually own some property in Columbus. I can’t wait to gat back up there.
Sorry for the thread highjack. :
Is that like jalepenos, pepperjack cheese, hot sauce, and stuff like that? maybe some onion rings on the burger too?
There was a bar around St.Louis that served a “nightmare burger” along those lines.
It’s actually an extra Large burger with Tai chili pepper oil and jalapenos for flavoring and heat with bacon, cheddar cheese and all the fixins’ served with home fries.
I’m telling you it is awesome. I actually make a point to go there every time we travel to Montana not to mention the fact that I really enjoy The Lewis and Clarke Brewery beers. Plus Helena is a beautiful town filled with a rich heritage.
Hey Denny, why are you recipe teasing us? 
It’s a bowl of runny cambembert.
Yes, it is the Brewhouse Pub and Grill in Helena! I’ll have to try the Afterburner Burger next time I’m there. Their Prime Rib is actually very good too and not a bad deal pricewise if I remember right. I think they are expanding which will hiopefully get there beers a little wider distribution. Even only an hour north here in Great Falls, you don’t see their beers very much and I often forget about them. Their Yellowstone beer is a good Kolsch ale too if I recall.
yeah.
I just brew beer. I do not cook.
When I cook nobody wants to eat it.
okay this is for beerocd as requested. This soup is a first place winner in several soup comps so enjoy!!
Beer Cheese Soup
2 white onions
2 carrots
2 bell peppers
6 garlic cloves minced
salt and pep to taste
1tbsppaprika
fresh oregano
fresh basil
8oz flour
8oz butter
6 bottles of boston lager thats what i use but use whatever you want
1lb grated smoked chedder
1/4lb grated hot pep cheese
1lb white chedder
1/2lb old bay chedder (if you can find it if not add more white chedder)
1 qt heavy cream
1 qt chicken stock(to much and you will ruin the flavor)
add your butter to a pot and melt saute the onion,carrot and pepper till the onion is clear add the garlic and satue be carful not to burn the garlic! Add the flour and make your roux make sure you dont scorch so do it at a medium heat continue to stir and make sure that the roux gets nice and dark. If you want you can make your roux prior to doing all this and let it sit on low heat till its super dark. Deglaze with your beer always use nice fragrant beers. Continue to stir on low heat till almost dry add your stock and let it. Whisk to get all the lumps of roux out bring to a boil and add your cheese. Stir and let it melt in make sure you dont burn it once it comes to a simmer add your cream. Let it simmer for a while add seasonings to taste make sure it tastes the way you want. This is essentially a bechemel sauce which is a french white butter sauce that you can turn into anything you want. ENJOY!
for a fun twist on the bar classic pretzels and beer find any basic recipe for soft pretzels and make the dough roll out to about one inch nuggets to make soft pretzel floaters for the soup def a crowd pleaser!
Woo hooo!
Thanks for the recipe - needed something special to clog the ol’ arteries with this weekend!
The old bay is not gonna happen. Don’t know what it is, never heard of it. ???
its actually just seafood seasoning its a maryland thing we put it on crabs. you can find it in the grocery stores probably as seafood seasoning
Old Bay seasoning, check. Old Bay cheese - ??? ??? ???
There are soup comps?! How do I become a judge?
old bay cheese prob would have be special orderd thats why i added old bay seasoning and more white ched and to become a soup comp judge would be to become a certified proctor there is a association for soups as well as hot wings, bread, hot sauce, pies, cookies, bbq, cheesesteaks, beer, pretzels, hot dogs, soups and i think that might do it