Andy Montoya
Beer cheese soup is a rich and indulgent comfort food that is worth every bite. The key to a good beer cheese soup is the beer and cheese used. The choice of cheese depends on personal preference and the desired flavour profile. However, the beer used should be carefully selected. While some recipes simply call for beer, the type of beer used can make or break the dish. Beers that are too hoppy or bitter can make the soup unpalatable, so it is best to stick to beers with low bitterness and hop content.
| Characteristics | Values |
|---|---|
| Type of Beer | Farmhouse or session ale, light red or brown ale, lager, porter, stout, amber ale, pilsner, bock, doppelbock, German helles, Vienna lager, dunkel, Oktoberfest lager, English brown, pale ale, winter warmer |
| Flavour | Malty, sweet, bitter, hoppy |
| Cheese | Sharp cheddar, medium cheddar, pepper jack, Monterey jack, gouda, muenster, havarti, swiss, cream cheese, cabot hot habanero |
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What You'll Learn
Avoid hoppy beers
When making beer cheese soup, it's important to consider the type of beer you use, as it can significantly impact the dish's overall flavour. While some recipes simply call for "beer", choosing the right variety is crucial for achieving the desired taste and avoiding an overly bitter or unappetizing dish.
One important tip is to avoid hoppy beers, such as IPAs (India Pale Ales) and APAs (American Pale Ales). While these beers are popular for drinking, their high hop content can make the soup extremely bitter and unpalatable. The heat used in cooking can further intensify the bitterness of these beers, making them unsuitable for this particular dish.
Instead, opt for beers with low to no hops and a high malt character. Maltier beers, such as porters, stouts, or ambers, can provide a nice balance to the tanginess of the cheese. They offer a malty sweetness that complements the sharpness of the cheddar commonly used in beer cheese soup.
When in doubt, choose a beer that you would enjoy drinking on its own. A good rule of thumb is to select a beer with a flavour that you find pleasant, as those flavours will be accentuated in the soup. However, it's important to remember that the goal is not to make the beer the most prominent flavour but rather to gently introduce its notes to enhance the overall taste of the dish.
Finally, it's worth mentioning that while light and refreshing beers may be enjoyable to drink, they might not have enough flavour to stand up to the richness of the soup. So, when selecting a beer for your cheese soup, consider something with a bit more character and depth of flavour.
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Choose malt-forward beers
When making beer cheese soup, it's important to choose a beer that will complement the cheese and other ingredients rather than overpower them. The key is to look for malt-forward beers with low bitterness and hoppy flavours.
Malt-forward beers will add complexity to your beer cheese soup without making it too bitter. Look for beers with toasty, biscuity, and bready notes that will seamlessly integrate with the rest of the ingredients. Some good options include English brown ales, which have flavours of roasted nuts, toasted malts, and caramel with a hint of toffee. They have a lower hop profile than American brown ales, so they are less bitter and add a lightly sweet, toasty flavour.
Another option is a German-style beer like a Helles lager, which has a rounded bready, malty flavour and is made with Pilsner malt and German noble hops. It lacks the bitterness of hops, giving your soup depth without being too sweet or bitter. Vienna and Oktoberfest lagers are also a good choice, as they feature a strong malty backbone with crackers, bready, nutty, and toasted characteristics. They are brewed with Munich, Vienna, and Pilsner malts and provide a mild hoppy bitterness.
If you're looking for something a little stronger, boozier winter warmers or German bocks and doppelbocks can add a nice depth of flavour to your soup. Just be aware that darker beers can affect the colour of your soup, so if you want a lighter-coloured soup, stick to pilsners or golden lagers.
When choosing a beer for your soup, it's best to avoid strongly hopped beers like IPAs (India Pale Ales) and APAs (American Pale Ales), as the high volume of hops will add too much bitterness. Also, stay away from flavoured beers, as they can introduce unexpected flavours that may not complement the creamy, cheesy goodness of your soup.
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Sharp cheddar is best
When it comes to beer cheese soup, the cheese is just as important as the beer. While some recipes call for a variety of cheeses, others insist that sharp cheddar is the best choice. This is because sharp cheddar provides a tangy backbone of flavour that defines this soup, and its melting properties enhance the texture. The fat content, consistency, piquant flavour, and colour of sharp cheddar are all ideal for this hearty soup. Its tangy yet smooth flavour complements the malty notes of the beer, while also pairing well with the sweetness of vegetables and the umami of chicken stock.
Sharp cheddar is a must for beer cheese soup, but what about the beer? It is recommended to use a beer that you would want to drink. A malty sweetness is needed to balance the tang of the cheese, so beers like farmhouse or session ales, light red or brown ales, or even boozier winter warmers can be a good choice. English or American amber ales or lagers, German helles, Vienna lager, dunkel, bock, and doppelbock are also great options as they are not aggressively hoppy. It is important to avoid highly hopped beers like IPAs and APAs as they will add too much bitterness.
When preparing the soup, it is crucial to add the beer in small splashes, stirring continuously. Then, add chicken broth and half-and-half in the same manner. Bring it to a gentle bubble and simmer uncovered for about 15 minutes. Reduce the heat to low and stir in the cheese, being careful not to add it when the soup is too hot, as this can cause the dairy to separate and create a grainy consistency.
To elevate the dish further, consider adding bacon, jalapeños, and heavy cream. The smoky flavour of bacon and the kick of jalapeños complement the richness of the cheese soup. Heavy cream, with its high-fat content, facilitates the absorption of cheese and makes reheating easier.
In conclusion, when crafting the perfect beer cheese soup, sharp cheddar is the ideal choice for its flavour, texture, and colour. By selecting the right beer to pair with it, such as a malty ale or lager, and adding complementary ingredients like bacon and jalapeños, you can create a delicious and indulgent comfort food that is worth every bite.
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Avoid IPAs
When making beer cheese soup, it is generally recommended to avoid using IPAs. IPAs, or India Pale Ales, tend to have a very bitter taste due to their high concentration of hops. When cooked, the bitterness of IPAs can become even more pronounced, which may not pair well with the other flavours in the soup.
The key to a good beer cheese soup is finding a beer that will complement the cheese and enhance its flavour, rather than overpower it. While IPAs may work well in other recipes, their strong and bitter taste can be too overwhelming for the delicate balance of flavours in a beer cheese soup.
Instead, look for beers that are malt-forward and have little to no hops. Beers like lagers, porters, stouts, or ambers are often recommended for beer cheese soup. These beers have a malty sweetness that can balance the tanginess of the cheese.
It's also important to consider the colour of the beer. While a dark beer, such as a stout or a porter, will add excellent flavour, it can also turn your soup an unappetizing colour. Lighter beers, such as a pale lager or a blonde ale, can provide a more neutral base while still contributing to the flavour profile.
Additionally, it's worth noting that not all IPAs are created equal. Some IPAs may have a more balanced or milder flavour profile that could work in a beer cheese soup. However, due to the wide variety of hops used in IPAs, it can be difficult to predict how they will affect the final dish.
In conclusion, when crafting a beer cheese soup, it's best to steer clear of IPAs and instead opt for beers that are malt-forward and have little to no hops. This will help create a harmonious blend of flavours where the cheese takes centre stage.
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Brown ales are a good choice
When making beer cheese soup, it is important to remember that the beer and cheese are the stars of the dish. While the type of cheese used often comes down to personal preference, the choice of beer is crucial to the success of the recipe.
When selecting a brown ale for your beer cheese soup, you can choose from a variety of options. English brown ales, with their smooth, malty character, can add a subtle depth of flavour to the soup. Alternatively, American brown ales, hopped with European noble hops, contribute a distinct twist to the dish. These ales lean towards the malty side, ensuring the bitterness remains in check.
Another factor to consider is the colour of the beer. While not as crucial as flavour, the colour can still play a role in the overall presentation of the dish. A light-coloured beer, such as a pilsner, can add a pleasant visual contrast to the soup's creamy base. However, it is important to avoid extremely light beers as they may not contribute enough flavour to the soup.
Ultimately, the key to choosing the right brown ale for your beer cheese soup is to select a beer that you would enjoy drinking. This ensures that the beer's flavour complements the cheese and enhances the overall taste experience. By following this simple guideline, you can create a delicious and satisfying beer cheese soup that is sure to impress.
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Frequently asked questions
A malty beer with little-to-no hops is best for beer cheese soup. A lager, porter, stout, amber ale, or farmhouse ale are all good options. Avoid IPAs and other bitter, hoppy beers.
Sharp cheddar is the most popular choice for beer cheese soup, but other cheeses like Muenster, Havarti, Swiss, cream cheese, pepper jack, gouda, and medium cheddar can also be used.
Bacon, jalapeños, and green onions are all common additions to beer cheese soup. Heavy cream is also often added to make the soup richer and easier to reheat.
