Kamil Perry
German beer cheese is a traditional Bavarian dip or spread, often served with pretzels, rye bread, or veggies. The best German beers for beer cheese are pale, low-hop varieties, such as a pilsner or lager. While some recommend cheap beers like Miller Lite or Bud, others suggest using malty, slightly sweet beers like Amber, Vienna Lager, or Marzen, depending on the type of cheese used. German beer cheese is typically made with simple ingredients, including various cheeses, German mustard, horseradish, and beer, heated over medium-low heat and served warm.
| Characteristics | Values |
|---|---|
| Beer type | Pale/no hop beer, lager, malty, slightly sweet beers |
| Beer examples | Miller Lite, Bud, Oktoberfest lager, Amber, Vienna Lager, Marzen, Doppelbock |
| Cheese type | Subtle flavour, fresh, and short-aged |
| Cheese examples | Camembert, triple cream brie, spreadable cheese, cream cheese, block cream cheese, Laughing Cow spreadable cheese |
| Other ingredients | Butter, spreadable cheese, cream cheese, paprika, salt, pepper, chives, onion, garlic, mustard, Worcestershire sauce |
| Preparation | Mix ingredients in a saucepan, heat over medium-low to medium heat, stir often to prevent scorching, continue heating at the same temperature until bubbling |
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What You'll Learn
German beer cheese is best served with pretzel bread
German beer cheese is a tasty, spreadable cheese dip that goes well with many foods, including pretzel bread. In fact, pretzel bread is often considered the classic accompaniment to German beer cheese. This combination is a popular snack at Oktoberfest, where it is served with fresh Bavarian pretzels.
German beer cheese is typically made with a variety of soft cheeses, such as Camembert, cream cheese, and Brie, and is seasoned with ingredients like German whole-grain mustard, prepared horseradish, garlic powder, kosher salt, paprika, and chives. Beer is then added to the mixture to thin it out and create a spreadable or dippable consistency. The type of beer used can vary, but it is often a German lager or a pale, low-hop beer such as a pilsner. Some people also recommend using malty, slightly sweet beers like Amber or Vienna Lager, especially when pairing with a sharp cheddar cheese.
When serving German beer cheese with pretzel bread, you can purchase the bread or make it yourself. Pretzel bread bites are also an option, which can be found at various stores or made at home by omitting the cheese from your pretzel bread recipe. In addition to pretzel bread, German beer cheese can be served with veggies, crackers, or other types of bread, such as pumpernickel or rye bread.
To make German beer cheese, simply mix all the ingredients in a saucepan and heat them over medium-low to medium heat, stirring frequently to prevent scorching. Continue heating until the mixture is melted and smooth, and then allow it to bubble for a few minutes to thicken the cream. After that, your German beer cheese is ready to be served with pretzel bread for the ultimate tasty treat!
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Obatzda is a traditional Bavarian beer cheese dip
Obatzda, also known as Obatzder, Obazda, Gerupfter, or Gerupfter Käse, is a traditional Bavarian dip that's a staple at beer gardens. It is a rich and piquant beer garden classic made with just a few simple ingredients and is perfect to serve with pretzels or rye bread. It is said to be the signature dip of Germany, specifically the German state of Bavaria. It is also the official Oktoberfest cheese dip.
The main ingredients of Obatzda are two kinds of cheese—a soft, ripe cheese such as Camembert, and a spreadable cheese such as cream cheese. These cheeses are mixed with butter, beer, lots of onions, and paprika until well combined and salmon-coloured. The apparent creator of the original Obatzda recipe was an innkeeper named Katharina Eisenreich, who began serving it to her guests as a snack to accompany their morning beer in the 1920s.
While the onions and Camembert in the recipe might be off-putting to those who aren't fans of strong flavours, the cream cheese and butter help to mellow some of the harsher flavours. To make the dip more spreadable, some people add a spreadable cheese like Laughing Cow Cheese to the Camembert cheese. It is recommended to add the sliced onions just before serving, so you can store the cheese dip for longer.
When making Obatzda, it is best to use a mild Bavarian beer like a Paulaner lager or Oktoberfest beer. You could also use non-alcoholic beer or gluten-free beer, or leave the beer out altogether and use milk or water to thin out the dip.
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Beer is used to thin the mixture and achieve a spreadable texture
Obatzda, a traditional German beer cheese dip or spread, is made with a variety of soft cheeses, usually featuring Camembert. Beer is added to the mixture to thin it out and achieve a spreadable texture. The amount of beer added can vary, but it is typically added a splash at a time until the desired texture is reached. This can be a dippable or spreadable consistency, depending on personal preference.
The type of beer used can also vary, but it is typically a German lager or a pale, low-hop beer such as a pilsner. Some people prefer to use cheaper beers like Miller Lite or Bud, as the flavour of the beer is not as important in this context. However, others suggest using malty and slightly sweet beers, such as Amber, Vienna Lager, or Marzen, to pair with the cheese. It is important to note that IPA is not recommended for this purpose as it can make the dish bitter.
When making German beer cheese, the cheese is typically mixed with other ingredients such as onion, chives, spices, and sometimes butter or cream cheese. This mixture is then heated over medium-low to medium heat, stirring frequently, until the cheese is melted and the mixture is smooth. The beer is added gradually while the mixture is being heated, and the heating process is continued until the mixture starts to bubble and the cream thickens. This creates a creamy texture without the need for a roux.
German beer cheese is typically served cold, and it is a popular snack at Oktoberfest, often served with pretzels, rye bread, or crackers. It is known for its intense flavour, and the type of cheese used can be adjusted to suit personal preferences and the desired intensity of flavour.
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A pale, low-hop beer is best for cheese dip
When it comes to making a cheese dip, the type of beer you use matters. While you can use your favourite beer, a pale, low-hop beer is best for a cheese dip.
Beer cheese dip is a spread made from cheese, usually cheddar, blended with beer and a few spices until smooth. It was created in the late 1930s at a restaurant called The Driftwood Inn, located near Boonesborough on the banks of the Kentucky River. The spread, originally called "Snappy Cheese", was invented by Joe Allman, cousin of the owner Johnnie Allman, to encourage beer consumption at the restaurant.
Since its creation, many variations of the recipe have been made, with different types of cheeses and beers. While you can use your favourite beer, a pale, low-hop beer is recommended for a cheese dip. This is because hoppy beers, such as IPAs, can become bitter when heated, which can overpower the cheese flavour.
Instead, a pale lager, such as a pilsner, or a light, malt-forward blonde ale, is ideal for a cheese dip. These beers have a more mellow flavour, which will complement the cheese without overpowering it. If you're looking for a sharper cheddar flavour, you can also try a malty, slightly sweet beer, such as an amber, Vienna lager, or Märzen.
In addition to the type of beer, it's important to use freshly shredded cheese, as pre-shredded cheese can have additives that affect the texture of the dip. You can also add other ingredients to taste, such as garlic, smoked paprika, dijon mustard, and horseradish.
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Avoid bitter, citrusy, hoppy, or super roasty beers
When making beer cheese, it is best to avoid using bitter, citrusy, hoppy, or super roasty beers. Beers that fall into these categories tend to have flavour profiles that do not complement the cheese well and can make the dish taste bitter or overly strong.
Beers that are extremely bitter or hoppy, such as IPAs, should be avoided as the strong bitterness and hoppy flavours can overpower the cheese and create an unpleasant, grainy texture. While some people may enjoy the strong flavour that IPAs impart, others may find it too intense and harsh.
Citrusy beers are also not ideal for beer cheese. The bright, fruity notes of citrus-forward beers can clash with the cheese, creating a dish that tastes unbalanced. Citrusy beers often have high acidity, which can also affect the texture and mouthfeel of the cheese.
Super roasty beers, such as stouts or porters, can be too dark and intense for beer cheese. These beers have strong roasted malt flavours that can make the cheese dip taste overly bitter or burnt. The deep, dark colours of these beers can also affect the appearance of the cheese dip, making it look less appealing.
Instead of using bitter, citrusy, hoppy, or super roasty beers, opt for malt-forward or sweeter beers that will complement the cheese and create a smooth, creamy dip. Beers like Amber, Vienna Lager, or Marzen have malty, slightly sweet flavours that pair well with cheese and enhance its flavour without being overpowering.
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Frequently asked questions
A German lager is typically used to make beer cheese, but you can also use a pale, low-hop beer such as a pilsner.
You can use a variety of cheeses, but Camembert is the most traditional option. Other options include sharp cheddar, gouda, swiss, or a mix of multiple cheeses.
In addition to beer and cheese, you will need butter, cream, milk, flour, and spices such as mustard, garlic, salt, and pepper.
First, melt butter in a pan over medium heat. Add flour and cook over low heat for 10-15 minutes. In a separate pot, heat milk until steaming, then add the butter and flour mixture. Slowly add shredded cheese and stir until melted. Finally, add beer to thin the mixture to your desired consistency.
