Best Beer Choice For A Hearty Beer Cheese Soup

Beer cheese soup is a beloved dish in Wisconsin, often served as an appetizer or main course with crusty bread, pretzel rolls, or popcorn. The soup's origins can be traced back to Germany, where it was once a common breakfast dish, but it has since spread worldwide and can now be found in brewpubs and restaurants. When making beer cheese soup, it is important to select the right type of beer to complement the other ingredients and create a well-balanced dish.

The key to choosing the best beer for beer cheese soup is to avoid overly bitter or hoppy beers, as they can overpower the other flavours. Instead, opt for beers with a strong malt backbone or well-balanced flavour profile. Farmhouse or session ales, light red or brown ales, and full-strength American lagers are all excellent choices. For a more complex flavour, consider a German bock, doppelbock, or boozier altbier. If you want to add a little extra kick to your soup, try using a boozier winter warmer-style beer. Stay away from IPAs and other heavily hopped beers, as they can make the soup too bitter.

In addition to the type of beer, the choice of cheese is also crucial. Sharp cheddar is often considered the best option for its tangy flavour and melting properties. However, some people like to add a little Monterey Jack, Muenster, or Havarti for extra creaminess and a nuttier taste. No matter which cheese you choose, the combination of beer and cheese in this soup is sure to warm you up on a cold day.

Beer types to avoid

When making beer cheese soup, it's important to note that not all beers are created equal. While some beers will enhance the flavor of the soup, others will ruin it. Here are some types of beers you should avoid when making beer cheese soup:

• India Pale Ales (IPAs): IPAs are known for their high bitterness due to the large amount of hops used in brewing. This bitterness can be too overpowering for the soup and create an unpleasant flavor profile.
• American Pale Ales (APAs): Similar to IPAs, APAs are also heavily hopped and can make the soup too bitter.
• Light beers: While light beers are refreshing on a hot summer day, they don't have enough flavor to stand up to the strong taste of cheese.
• Highly hopped craft stouts: The high amount of hops in these beers will make the soup overly bitter.
• Citrusy, fruity, floral, or dank hops: Avoid beers with these hop profiles as they will introduce incompatible flavors to the soup.
• Coffee or chocolate stouts: While these beers can be delicious on their own, the addition of coffee or chocolate flavors will not complement the other ingredients in the soup.
• Bitter, hoppy beers: In general, it's best to stay away from beers that are very bitter or hoppy as they will not pair well with the cheese.

When selecting a beer for your beer cheese soup, look for one that has a solid malty backbone or is at least well-balanced. Toasty, biscuity, and bready notes will integrate seamlessly with the other ingredients.

Beer types to use

When making beer cheese soup, the beer you choose is one of the most important factors in determining how your soup will turn out. While some recipes simply call for "beer", the reality is that the kind of beer you use will be key to your success.

It's recommended to go for a beer with a solid malty backbone or at least a well-balanced one. Toasty, biscuity and bready notes are desirable and will seamlessly integrate with the rest of the ingredients. Stay away from IPAs and other highly hopped beers as they can be too bitter and introduce unwelcome flavours.

• Farmhouse or session ale
• Light red or brown ale with an emphasis on malt rather than hops
• Full-strength American lager
• English-style brown or amber ale
• German Helles, Dunkel, Vienna lager, Oktoberfest lager, Bock, Doppelbock, or boozier Altbier
• English browns, pale ales or ambers, or boozier winter warmers
• American browns or ambers (hopped with European noble hops and leaning on the malty side, low IBU)

If you're looking for a universal beer to use, Shiner Bock is a good option. Sam Adams Boston Lager and New Belgium's Fat Tire are also popular choices. For a lighter beer, you could try Blue Moon or Stella.

Cheese types to use

Cheese is a key ingredient in beer cheese soup, and the type of cheese you use can significantly impact the flavour and texture of the dish. While you can experiment with different combinations, here are some popular options to consider:

Sharp Cheddar Cheese

Sharp cheddar is the most commonly used cheese in beer cheese soup. It has the perfect fat content, consistency, and tangy yet smooth flavour that stands up to the malty notes of the beer. Cheddar is also a great melting cheese, ensuring your soup has a smooth and creamy texture.

Medium Cheddar Cheese

Medium cheddar adds a mild, milky flavour and a sunny colour to the soup. It also melts well and contributes to the overall creaminess.

Pepper Jack Cheese

If you like a little spice, pepper jack cheese is an excellent option. It has a mild kick and is a good melting cheese, making it a tasty and functional addition to your soup.

Colby Cheese

Colby cheese is known for its mild, creamy flavour and excellent melting properties. It helps create a smooth and velvety texture in your soup.

Swiss Cheese

Swiss cheese adds a nutty, slightly sweet taste and its characteristic holey texture to the soup. It melts well, making it a great choice for beer cheese soup.

Gouda Cheese

Gouda cheese lends a unique, slightly smoky flavour to the soup. It melts smoothly and enhances the overall richness of the dish.

Monterey Jack Cheese

Monterey Jack is a versatile, mild-flavoured cheese that melts easily. It adds creaminess and works well in combination with other cheeses.

Soup accompaniments

Beer cheese soup is a hearty, flavourful dish that is perfect for cold weather. While it can be a meal on its own, there are several accompaniments that can take the meal to the next level. Here are some ideas for soup accompaniments to elevate your beer cheese soup experience:

Breads

Crusty bread, bread bowls, pretzels, pretzel rolls, and beer bread are all excellent choices to pair with beer cheese soup. These options provide a contrasting texture to the soup and can be used for dipping or soaking up the last bits of soup from your bowl.

Popcorn

Popcorn is a unique but traditional garnish for beer cheese soup, particularly in Wisconsin, where the dish is said to have originated. It adds a crunchy texture and a subtle corn flavour to the rich soup.

Bacon

Crispy bacon bits sprinkled on top of the soup or served on the side can add a savoury, smoky flavour and a satisfying crunch. Bacon is also used in some recipes to start the soup-making process, providing a flavour base for the soup.

Vegetables

Although beer cheese soup often includes vegetables like onions, carrots, and celery as ingredients, serving some on the side can add freshness and texture to the meal. Try serving the soup with a side salad or crudites and dip to balance out the richness of the soup.

Cheese

As the star of the show, adding some extra shredded cheese on top of the soup or on the side can enhance the cheesiness of the dish. Try using a combination of cheeses, such as sharp cheddar, medium cheddar, pepper jack, Colby, Swiss, Gouda, or Monterey Jack, to create a complex and flavourful profile.

Soup ingredients

Beer cheese soup is a hearty, indulgent dish that combines the best of both worlds: the tanginess of cheese and the malty sweetness of beer. Here are the essential ingredients to make this delicious soup:

Vegetables

Vegetables form the base of the soup and lend flavour and texture. The most common vegetables used are:

• Onion: Yellow or white onions are preferred, but you can also use sweet onions.
• Celery
• Carrots
• Garlic

Some recipes also call for bell peppers, especially red or orange ones, to add a bit of colour and a hint of sweetness.

Fats

Butter or oil is used to sauté the vegetables. Butter is preferred as it adds a rich flavour and helps the cheese melt smoothly into the soup.

Broth

Chicken broth is the most commonly used broth for beer cheese soup. However, you can also use vegetable broth to make a vegetarian version. It is best to use homemade broth, but store-bought is a good alternative.

Flour

All-purpose flour is used to make a roux, which helps thicken the soup and ensures the cheese melts smoothly. You can replace it with gluten-free flour for a gluten-free version.

Beer

The choice of beer can make or break your soup. It is best to avoid bitter, hoppy beers like IPAs and APAs. Instead, go for malt-forward beers with toasty, biscuity, and bready notes. Here are some specific styles that work well:

• Farmhouse or session ales
• Light red or brown ales
• English-style brown or amber ales
• German Helles, Dunkel, Vienna lager, or Oktoberfest lager
• German Bock or Doppelbock
• American lager

Cheese

Cheddar cheese, preferably sharp, is the star of the show. It provides a tangy flavour and melts beautifully. You can also add other cheeses like:

• Colby: For a mild, creamy flavour and smooth texture.
• Swiss: For a nutty, slightly sweet taste and good meltability.
• Gouda: For a smoky flavour and smooth melt.
• Monterey Jack: A versatile, mild, and easy-melting cheese.

Dairy

Heavy or whipping cream is typically used in beer cheese soup. It has a high fat content, which helps the cheese melt smoothly and enhances the creaminess of the soup. You can also use half-and-half or light cream for a lighter version.

Seasonings

Seasonings are essential to elevate the flavour of the soup. Here are some common ones:

• Worcestershire sauce
• Cayenne pepper or red pepper flakes
• Bay leaf
• Mustard (dry or prepared)
• Salt and black pepper

Frequently asked questions