Kamil Perry
Beer cheese soup is a hearty dish that combines the savoury flavours of cheese and beer. The type of beer used in the soup can greatly affect its overall taste and appearance. While some recipes recommend using a beer that you enjoy drinking, such as a pale ale or Bud Light, others suggest avoiding bitter or strongly flavoured beers as they can overpower the other ingredients. Instead, opting for a malt-forward beer like a Killian's Irish Red or a Vienna Cream Ale can add a desirable malty sweetness that balances the tanginess of the cheese. To avoid bitterness, it is best to stay away from heavily hopped beers like IPAs and APAs. In terms of colour, while medieval German recipes used dark beers, modern recipes often call for lighter beers to avoid an unappetising appearance. Ultimately, the choice of beer depends on personal preference and the desired flavour profile, with options ranging from farmhouse ales to light reds or brown ales, and even full-strength American lagers.
| Characteristics | Values |
|---|---|
| Beer type | Pilsner, porter, stout, Vienna Lager, farmhouse ale, session ale, light red ale, brown ale, lager, amber ale, bock, Vienna Cream Ale, Killian's Irish Red, Oskar Blues Old Chub, Shiner Bock, Guinness |
| Beer taste | Malty, balanced, toasty, biscuity, bready, nutty, earthy |
| Beer to avoid | Hoppy, bitter, IPAs, American Pale Ales, craft stouts with added coffee or chocolate |
| Cheese type | Sharp cheddar, Cracker Barrel Sharp Yellow Cheese, Cabot Hot Habanero Cheese, gouda |
| Cheese preparation | Shredded, grated |
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What You'll Learn
Avoid hoppy beers
When making beer cheese soup, it is important to avoid hoppy beers. Hoppy beers tend to be bitter, and this bitterness will be amplified in the cooking process. IPAs, for example, are heavily dry-hopped and full of alpha acids, which will make your soup unpleasantly bitter.
The beer you use in your soup will transfer its flavour, so it is best to avoid beers that are too strong or hoppy/bitter. The more hops in your beer, the more bitter your soup will be. Beers with high malt character are generally better suited to beer cheese soup.
When making beer cheese soup, it is recommended to use a beer with a solid malty backbone or, at the very least, a well-balanced beer. Toasty, biscuity, and bready notes are desirable and will seamlessly integrate with the rest of the ingredients. Beers that are malt-forward and not hoppy will complement the richness of the soup.
There are many types of beer that you can use to make beer cheese soup, but some examples of beers to avoid due to their hoppy flavour include pale ales and IPAs.
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Choose a malty beer
When making beer cheese soup, it's important to choose a beer that will complement the cheese and create a well-balanced dish. While you can use any beer you like, it's generally recommended to avoid very bitter or hoppy beers, as the bitterness can be accentuated during cooking and overwhelm the other flavours.
For a malty beer, there are several options to consider. Firstly, English-style brown ales or amber ales are excellent choices, as they have a solid malty backbone and toasty, biscuity, and bready notes that integrate seamlessly with the other ingredients. American brown ales or ambers, hopped with European noble hops, also lean on the malty side and are a good option. If you're looking for something boozier, German styles like Bock, Doppelbock, or a boozier Altbier can add excellent flavour to your soup. These beers have a higher ABV and a strong malty presence.
Another option is to go for a full-bodied porter or a nut brown ale. These beers are easily accessible and affordable, and they will add a rich, earthy flavour to your soup. If you're looking for something a bit sharper to balance out the malt, you could try a lager, such as Killian's Irish Red, which is malt-forward and not too hoppy. Pilsners are also a good choice and tend to work well in beer cheese soup.
When choosing a malty beer for your soup, it's important to consider the type of cheese you'll be using. Sharp cheddar is a popular choice for beer cheese soup, as its fat content, consistency, and tangy yet smooth flavour pair well with the malty sweetness of the beer. The key is to find a balance between the tanginess of the cheese and the malty, earthy notes of the beer.
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Go for a full-bodied porter
When making beer cheese soup, it is important to consider the type of beer used as it can significantly impact the flavour of the dish. While some recipes suggest using a beer that you would enjoy drinking on its own, others recommend selecting a beer with specific characteristics that will complement the cheese and other ingredients in the soup.
One option for beer to use in beer cheese soup is a full-bodied porter. Porters are known for their rich, earthy flavours, which can add depth and complexity to the soup. They tend to have a solid malty backbone, with toasty, biscuity, and bready notes that can seamlessly integrate with the other ingredients in the soup. The maltiness of a porter can also help to balance out the sharpness of the cheese, creating a harmonious flavour profile.
When selecting a porter for beer cheese soup, it is generally recommended to choose a darker variety. Darker beers, such as porters, are known for their robust and complex flavours, which can stand up to the strong flavours of the cheese and other ingredients in the soup. The darkness of the beer can also contribute to the overall colour of the soup, adding a rich, appealing hue.
Additionally, porters are often readily available and relatively inexpensive, making them a cost-effective option for adding flavour to beer cheese soup. They are not overly exotic or expensive, allowing the subtle beer notes to gently enhance the overall flavour of the soup without overwhelming the other ingredients.
When using a full-bodied porter in beer cheese soup, it is important to add the beer in small splashes, stirring continuously. This technique helps to evenly distribute the beer's flavour throughout the soup and prevents it from becoming the most prominent flavour. Additionally, adding the beer before the chicken broth can help to reduce the initial alcohol harshness, resulting in a smoother, more balanced soup.
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Pick a beer you'd drink
When making beer cheese soup, it's important to remember that the kind of beer you use can make or break the dish. While most recipes simply call for "beer", the specific type of beer you use is one of the keys to your success.
A good rule of thumb is to use a beer that you would happily drink on its own. This could be anything from a light beer like Bud Light or a pale ale to a darker beer like a stout or porter. However, it's important to avoid very bitter or strong-tasting beers, as these flavours will be accentuated in the soup. For example, while IPAs are very popular as a drink, they tend to be too bitter for beer cheese soup.
If you're looking for a more malty flavour to balance the tanginess of the cheese, go for a beer with a solid malty backbone, such as a Killian's Irish Red, a Vienna Cream Ale, or a brown ale. Toasty, biscuity and bready notes also work well in beer cheese soup. You could also try a full-strength American lager like Miller High Life, or a German lager like Yuengling or Guinness. If you're feeling adventurous, you could even try a dark beer like a stout or porter, which were used in early beer soups. Just be aware that the deeply roasted malts in these beers can turn your soup an unappetizing colour.
Ultimately, the choice of beer depends on your personal preference and the desired flavour profile. So, pick a beer you'd drink and get cooking!
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Consider a lager
When making beer cheese soup, it's important to consider the type of beer you use, as it can significantly impact the flavour of the dish. While some recipes suggest using your favourite beer, others recommend staying away from very bitter, hoppy, or strong-tasting beers, as they can overpower the other ingredients.
If you're looking for a beer that will complement the cheese in your soup, consider a lager. Lagers are known for their clean, crisp, and refreshing qualities, which can help balance the richness of the cheese. They typically have a light to medium body and a smooth finish, making them versatile enough to pair with a variety of cheeses.
When selecting a lager for your beer cheese soup, look for one with a solid malty backbone or balanced flavour profile. Toasty, biscuity, and bready notes are especially desirable, as they can seamlessly integrate with the other ingredients in the soup. A full-strength American lager, such as Point, Leinenkugel's, or Miller High Life, can add the right amount of maltiness without overwhelming the other flavours.
However, it's important to avoid lagers that are too bitter or heavily hopped, as they can affect the taste of your soup. India Pale Ales (IPAs), for example, tend to be highly hopped and can add too much bitterness to the dish. Instead, look for lagers with a more balanced blend of malt and hops, ensuring that the malt character shines through.
Additionally, when using a lager in your beer cheese soup, consider the type of cheese you are using. Sharp Cheddar is often a popular choice for this soup, as its fat content, consistency, and tangy flavour pair well with the maltiness of the lager. You can also experiment with other cheeses, such as Gouda or Cracker Barrel Sharp Yellow Cheese, to find the perfect combination of flavours that suit your taste.
By considering the balance of flavours and choosing a lager with the right characteristics, you can create a delicious and harmonious beer cheese soup that showcases the best of both worlds.
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Frequently asked questions
Generally, it is recommended to use a malt-forward beer with low bitterness and low hops. Specific styles that are often recommended include porters, stouts, farmhouse ales, session ales, light reds, brown ales, and lagers.
Beers with high bitterness, high hops, or very dark malts should typically be avoided. This includes IPAs, APAs, and pale ales.
It is recommended to pair the tasting notes of the beer with the cheese being used in the soup. For example, a malt-forward beer will go well with a tangy cheese.
