Name: Beer Cheese
Yield: 4 servings
Ingredients: 8 ounces mild cheddar, coarsely grated, room temperature (about 2 cups); 8 ounces sharp cheddar, coarsely grated, room temperature (about 2 cups); 2 garlic cloves, finely grated; 2 tablespoons Worcestershire sauce; 1 teaspoon Colman’s mustard powder; 1 teaspoon hot sauce; Pinch of cayenne pepper; Pinch of kosher salt; 6 ounces flat brown ale, room temperature (we liked nut brown ales such as KelSo, amber ales would also work, or your favorite beer); 2 teaspoons finely chopped chives; Assorted crudités, such as carrots, radishes, and/or celery, cut into 3-inch pieces, and assorted crackers, such as saltines, rye crackers, and/or water crackers (for serving)

Laura Murray

To bring the beer to room temperature faster and make it flat, you can whisk it on the stovetop over low heat or heat in a microwave in short increments, stirring in between. Or, you know, just use the open bottle that you left sitting on the coffee table all night.

Recipe notes