Patrick Oconnell
Beer cheese is a semi-soft combination of Limburger and Brick Cheese. It is said to have been first served in the 1940s at a restaurant in Clark County, Kentucky. While it is a beloved delicacy in the state of Kentucky, with an annual Beer Cheese Festival being held in Winchester, it is not a common dish outside of the state. Beer cheese has a very strong smell and taste, and its production involves ageing in humid conditions for around seven months. However, a cheesy off-flavour in beer can be caused by the presence of excessive concentrations of certain acids, which may give it a stale cheese or rancid cheese flavour and aroma.
| Characteristics | Values |
|---|---|
| Origin | Clark County, Kentucky in the 1940s |
| Inventor | Joe Allman, a chef in Phoenix, Arizona |
| Common Dishes | Beer cheese dips, puffs, pretzels, or fondues |
| Taste | Strong, hard to describe, not like beer or cheese |
| Smell | Strong |
| Texture | Semi-soft |
| Common Add-ons | Rye or pumpernickel bread, sliced onion, salami, mustard |
| Off-flavors | Butyric Acid ("rancid cheese"), Isovaleric Acid ("stale cheese") |
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What You'll Learn
Beer cheese is a semi-soft combination of Limburger and Brick Cheese
Limburger cheese, one of the components of Beer Cheese, is known for its strong smell, often regarded as notorious. This is caused by the bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for body odour, particularly foot odour. The cheese is usually served in a sandwich with thick slices of onion and rye bread, alongside a glass of beer. The combination of Limburger and Brick Cheese creates a full-flavoured, salty, and tangy Beer Cheese.
The cheese gets its name, Beer Cheese, from its traditional pairing with beer. Germans, in particular, enjoy Beer Cheese with rye or pumpernickel bread, sliced onion, and beer. It is also commonly paired with salami and mustard. Beer Cheese is not to be confused with the Beer Cheese dips that are popular in Kentucky.
Beer Cheese is a strong-flavoured cheese, and its production involves a similar process to that of Brick Cheese, with some key differences in temperature and ageing conditions. The result is a semi-soft, flavourful cheese that is best enjoyed in moderation due to its intense taste and smell.
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It is aged in humid conditions for seven months
Beer cheese is a semi-soft combination of Limburger and Brick Cheese. It is produced in a similar way to Brick Cheese, but at a slightly higher temperature than Cheddar, which gives it a higher fat content and a slightly altered protein structure. To make Beer Cheese, it is then aged in very humid conditions for around seven months.
Aging beer, and in turn, cheese, is a relatively new concept. While most beer is consumed soon after being brewed, aging beer can offer unique flavour profiles. The process is more of an art than a science, and different types of beers will age differently. For example, a stout may taste excellent after just 6 months, whereas a sour beer may require a year before those fruity flavour notes really shine through.
The ideal temperature for aging beer is between 45° F and 65° F, with 55° F being ideal. This allows the flavours to develop without causing unwanted damage. Beers with an ABV of at least 8% tend to age the best, as the alcohol content acts as a preservative. Beers with strong hoppy tastes, such as double IPAs, should not be aged, as the hops will deteriorate quickly.
When aging beer, it is important to maintain steady humidity levels. If there is not enough humidity, the corks in the bottles will dry out. If there is too much humidity, black mould will form. An ideal range for humidity is between 50% and 70%.
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Isovaleric Acid in beer can cause a stale cheese flavour
Isovaleric acid is a short-chain fatty acid commonly found in cheese, the valerian herb, foot odour, and sometimes beer. It is formed in beer when hops get old and alpha acids degrade. This process occurs during boiling in the brewing kettle. The use of old or degraded hops will impart isovaleric flavours to the final product. High hopping rates will also introduce isovaleric acid.
Some strong hoppy craft beers have noticeable amounts of isovaleric acid within them, adding a slight cheese flavour note to the beer. It is often described as having a cheesy, sweaty, putrid, or old hops-like flavour. The flavour threshold of isovaleric acid is 0.5–2 mg/L. Isovaleric acid is widely considered an off-flavour in beer, particularly non-sour beer.
The commonly accepted threshold for isovaleric acid is about 1ppm, but like most other aromatic compounds, this can vary greatly depending on an individual's genetics. The detection threshold can differ between individuals by up to 10,000 times.
Isovaleric acid should not be confused with butyric acid, which has "rancid cheese" notes. While isovaleric acid has more of a "stale cheese" flavour and aroma, it is still an off-flavour that indicates the beer has gone bad and should not be consumed.
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Butyric Acid in beer has rancid cheese notes
Butyric acid, or butanoic acid, is a carboxylic acid that is generally considered an off-flavour in sour beer. It is produced by anaerobic bacteria such as Clostridium butyricum, C. kluyveri, and Megasphaera spp during glucose fermentation. The aroma and flavour of butyric acid are often described as vomit, bile, or rancid cheese, with a sweetish aftertaste. The odour threshold of butyric acid is quite low, while the flavour threshold is much higher, and it is more easily detected in beers with a lower pH.
Butyric acid can be produced through Sour Mashing and Wort Souring if not done correctly. It can also be produced by Lactobacillus in the presence of oxygen, although it seems more likely to come from Clostridium, another anaerobic genus of bacteria. If sanitation issues allow Clostridium to enter the brewery, carbon dioxide (CO2) purging may encourage butyric acid formation. CO2 from both fermentation and artificial introduction has been shown to stimulate the growth of Clostridium butyricum and other bacteria such as E. coli.
Interestingly, the presence of Brettanomyces can prevent butyric acid from being an issue in beer, as this wild yeast can convert the esters into more pleasant tropical fruit aromas and flavours, such as pineapple. Low-molecular-weight esters of butyric acid, such as methyl butyrate, also tend to have pleasant aromas or tastes.
To prevent butyric acid formation in homebrewing, it is important to maintain good sanitation practices to avoid the introduction of Clostridium. Many brewers also recommend purging with CO2 during the souring phase of kettle souring to prevent other off-flavours, although this may not be effective against all species of Clostridium.
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Beer cheese originated in Clark County, Kentucky
Beer cheese is a creamy, zesty dip made by combining melted cheese, beer, butter or cream, and spices. While it is most commonly found in Kentucky, it may come as a surprise that it did not originate in Wisconsin, a state known for its breweries and dairy products. In fact, beer cheese was first concocted in Clark County, Kentucky, where it has since maintained its popularity.
Kentuckians' love for beer cheese is evident in the annual Beer Cheese Festival held in Winchester, Kentucky, the seat of Clark County, every June since 2009. Fairgoers gather to taste creative beer cheese recipes, enjoy live music, and support local vendors. Beer cheese is nearly ubiquitous in Kentucky, with a variety of brands offering their own unique takes on the snack.
The standard formula for beer cheese typically includes mild, umami-rich cheeses such as cheddar and gouda, aromatic spices like garlic, cayenne pepper, and ground mustard, and thickening agents such as butter or heavy cream. Of course, beer is also added to provide flavour and texture. While commercially produced beer cheese usually consists of a processed cheese base with sharp cheddar flavour, homemade varieties often start with sharp cheddar cheese.
Beer cheese is incredibly versatile and can be used as a spread, a dip, or an ingredient in cooking. It can be paired with crackers, chips, pretzels, crudités, and more. Beer cheese can also be stirred into soups and dips, although it is important to taste as you cook to avoid overpowering the other flavours in the dish.
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Frequently asked questions
A "cheesy" off-flavour in beer comes from Isovaleric Acid, which is caused by the use of old or degraded hops.
While it is not dangerous, excessive concentrations of these acids can cause a decrease in a beer's foam stability.
Beer cheese is a semi-soft combination of Limburger Cheese and Brick Cheese. It is cultured at a slightly higher temperature than cheddar, giving it a higher fat content and altered protein structure. It is then aged in very humid conditions for around seven months.
Beer cheese is popular in Kentucky, where it can be found in many grocery stores and restaurants.
