Directions

1. In a blender or food processor, pour 6 oz of the beer and garlic cloves in and blend on low speed while you prep your cheese. This will help cut down the carbonation of the beer.
2. Follow-up by adding your remaining ingredients, increasing the speed as necessary until you have a whipped-cheese texture.
3. Serve immediately or hold for up to a few days in the fridge prior to serving.

4. It only takes about half of a bottle of beer to make a heaping mound of pub cheese. The secret to this recipe is to pick a beer with a more classic flavor, so any lager, pilsner, or milder ale will fit the bill perfectly. Make sure it’s one you enjoy because someone’s gonna have to drink the other half of that beer!

5. With the blender set on low speed, I flatten out half of that beer and chuck the garlic cloves in whole, just to get them to start blending.

6. In the meantime, I’m shredding blocks and chopping slices of cheese. It just so happened that Chef Tom had just finished shooting a video featuring smoked cheese, which added a really nice depth to the recipe. If you happen to make your own smoked cheese, I highly recommend making this recipe as well.

7. Once I start adding the cheese, the carbonation is still slightly present, but the more the cheese gets knocked around in there, the more it flattens out the beer.

8. Once I get closer to my final texture, I’ll add a dash or two of Worcestershire and a heaping tablespoon of Kosmo’s Q Nashville Hot Wing Dust. Then I keep blending until it is a smooth texture. Serve it with your favorite vegetables, soft-baked pretzels, or anything that great with dip.