Smoked Beer Cheese Recipe 

Smoked beer cheese combines the rich, smoky flavor from the grill with the tangy bite of sharp cheddar and a smooth, malty beer. Perfect for dipping or spreading, this creamy, bold cheese sauce is an irresistible addition to pretzels, sliders, or veggies.

Smoked beer cheese is a crowd-pleasing, flavorful dip that’s perfect for game day, parties, or any time you’re looking for a rich, cheesy treat with a smoky twist. By combining beer, various cheeses, and a touch of smoke, this dip creates a delicious blend that’s easy to make and even easier to devour. Let’s dive into why this recipe works, the ingredients you’ll need, and how to make your own smoky beer cheese at home.

Why This Recipe Works

• Smoky Flavor: Smoking the cheese for a couple of hours infuses it with a deep, rich flavor, making it stand out from regular cheese dips. If you’re looking for a more traditional version, try my smoked queso with chorizo as well.
• Beer and Cheese Combo: The combination of amber ale and multiple cheeses creates a dynamic duo of smoothness and tang, with the beer adding a unique depth to the dip. It goes amazing on these grilled brat burgers, brat sliders, or paired with these brats n’ tots (brat nachos) recipe as well.
• Simple Process: This recipe is simple to follow and doesn’t require too many specialized ingredients, making it great for anyone new to outdoor cooking.

Supplies Needed

To make smoked beer cheese, you’ll need a few essential tools to get started:

• Smoker or Pellet Grill: You’ll be smoking the cheese on a smoker or pellet grill. Make sure it’s preheated to 225°F.
• Foil Pan or Cast Iron Skillet: Both work great for smoking the cheese. A cast iron skillet holds heat well, while a foil pan is easy to transport and clean.
• Spatula: Stirring the ingredients every 30 minutes or so as they smoke.
• Smoker Fuel: Use wood chips or pellets that complement the smoky flavor, such as hickory or applewood.

Ingredients

Here’s a breakdown of the key ingredients needed to make this smoked beer cheese. Don’t worry about specific amounts just yet—this is more about understanding what makes up the dip and possible substitutions.

• Cheese: You’ll be using a blend of Velveeta, cream cheese, cheddar cheese, and smoked gouda. The Velveeta and cream cheese give it that creamy texture, while the cheddar and gouda provide the sharp, smoky flavors. If you prefer, you can substitute white cheddar or any of your favorite smoked cheeses.
• Beer: An amber ale is a perfect choice here, as it adds a slightly sweet, malty flavor. You can swap in a wheat beer, hoppy beer, or even a cold brew from your local brewery like Hood Canal Brewery.
• Spices: Smoked paprika, kosher salt, and SPG rub (a mix of salt, pepper, and garlic) are essential for giving the dip a savory, smoky edge. You can adjust these seasonings to suit your taste.
• Mustard & Horseradish: A tablespoon of Dijon mustard adds a tangy depth, while the optional horseradish brings a little heat. If horseradish isn’t your thing, feel free to skip it or add a pinch of cayenne pepper for some spice.

How to Make the Smoked Beer Cheese

1. Preheat the Smoker: Start by preheating your smoker (or pellet grill) to 225°F. You’ll be using indirect heat to melt and smoke the cheese, so set up your grill accordingly.
2. Prepare the Ingredients: In a foil pan or cast iron skillet, add cubed Velveeta and cream cheese, along with shredded cheddar and smoked gouda. Toss everything together with a tablespoon of Dijon mustard and your spices (smoked paprika, SPG rub, and optional horseradish).
3. Add Beer: Pour your amber ale over the cheese mixture, ensuring everything is well combined.
4. Smoke the Dip: Place the pan on the smoker’s grill grate and let it smoke for around two hours. Stir the cheese every 30 minutes to ensure even melting and a perfect dip consistency.
5. Finish & Serve: Once the cheese is melted and smoked to perfection, remove it from the smoker and give it a final stir. Pour the finished dip into your favorite serving dish and enjoy!

What to Serve It With

Smoked beer cheese is incredibly versatile and pairs well with many different foods:

• Soft Pretzels: Warm, homemade pretzels are a classic pairing.
• Tortilla Chips: Perfect for dipping and enjoying the cheesy, smoky flavor.
• Vegetables: Try carrots, celery, or bell peppers for a lighter option.
• Homemade Pretzels: This is a fan-favorite appetizer that goes perfectly with beer cheese.

Tips for Reheating and Storing

• Reheating: To reheat, place the smoked beer cheese in an oven-safe dish and warm it at low heat (around 300°F) for 5-10 minutes. You can also microwave it on medium heat in short intervals, stirring frequently.
• Storing: Store any leftover beer cheese in an airtight container in the fridge for up to five days. Before reheating, let the dip come to room temperature for the best results.

This smoked beer cheese is a perfect dip recipe for your next big game or party. With its smoky flavor and creamy texture, it’s bound to be a hit.

More Recipes To Try

Beer Cheese Soup Recipe

3 Ingredient Beer Cheese

Smoked Pimento Cheese Dip

Smoked Cream Cheese with Pepper Jelly

Smoked Pretzel Mix