If you’ve ever found yourself thinking that beer and cheese would make the perfect combination, you’d be at home in central Kentucky. For that is the home of beer cheese. Almost every local diner, bar, and restaurant will have some version of it. But what is beer cheese? It is a combination of cheese and cheese with a spicy kick. Long confined to an annual Beer Cheese Festival in Winchester, KY, and a few local eateries, this regional specialty is finally starting to grow in popularity elsewhere.
Origins of Beer Cheese
As with so many dishes, it seems that no one can quite agree on the origins of beer cheese. Some cheese lovers may spot a certain similarity between Kentucky beer cheese and Obatzter, a cheese spread of German origin. It is possible that German immigrants adapted the dish when they settled here, using whatever cheese was readily available instead of the more traditional Camembert. It would certainly have been a handy way for barkeeps to use up any stale beer while providing a cheap bar snack that would encourage patrons to drink more.
Whatever its origins, beer cheese as we know it today owes much to Johnny Allman. He owned a small riverside diner in Winchester. His cousin Joe reportedly came up with a recipe for “Snappy Cheese”, in part to replicate the spicy food he had grown to love during a stay in Arizona, and in part to encourage more beer drinking. In a magnificent stroke of marketing, Johnnie began to sell the cheese further afield. Although the diner is long gone, Allman’s Beer Cheese is still in business and continues to flourish as “the original beer cheese”. Only one other business, Howard’s Creek, also makes this original recipe.
Nevertheless, you will find that beer cheese is big business today in Central Kentucky. Dozens of brands are available, each claiming to be a treasured family recipe. The annual Beer Cheese Festival attracts more than 10,000 visitors each year and awards prizes for the best commercial and amateur products.
Enjoying Beer Cheese
Burger with Beer Cheese photo courtesy of Hall’s Beer Cheese
So if you buy some beer cheese or make your own, how do you enjoy it? It is best known as a dip. Allow it to come to room temperature for an hour or so, and then use it as a dip or spread with vegetables and crackers. It also makes an excellent addition to burgers; simply spread a thick layer on top of your burger in place of a regular slice of cheese. Use it in mac and cheese, cheese soup, or even as an unusual topping for cupcakes. Beer cheese is quite an adaptable product so feel free to experiment with it.
Beer Cheese Recipe
Beer Cheese and Vegetables photo courtesy of Winchester Tourism
Feel free to adapt this recipe with different types of spice or a different type of cheese. While sharp Cheddar is the most commonly used, some people prefer to start with a creamier cheese such as Port wine cheese. Alternative spices and flavors can include a dash of Worcestershire sauce, a teaspoon of strong mustard, or some horseradish. For the beer, simple is best. As tempting as it can be to use a craft IPA, the hoppiness may overwhelm the overall taste. A light German style lager gives the best result and is most traditional. Read about German Helles.
Makes about 2 cups
1 lb cheese, typically a sharp Cheddar, grated and allowed to come to room temperature
½ cup flat beer
2 cloves garlic, minced
½ tsp cayenne pepper
½ tsp Tabasco sauce
Mix the ingredients together in a blender or by hand until it reaches a fairly smooth texture. This may take some time if mixing by hand, as much as 30 minutes. Add further seasoning if you prefer a spicier beer cheese.
Keep refrigerated but serve at room temperature.