How to Make Beer Cheese Sauce

Hey all! Mallory here, the private events manager at Alter Brewing Co. When I’m not helping our clients create memorable events, I am in the kitchen cooking. I love to entertain and bring people together with good food and of course, great beer! Even though entertaining isn’t an option for us right now, I am finding myself preparing meals as if my husband and I are having guests over. What does that mean? Leftovers and full bellies!

Leftovers can certainly become boring, especially in these times when we are trying to conserve and be smarter with our resources. Don’t worry though, hope is not lost. Years ago, I made a conscious effort to prepare dishes that can be repurposed into at least one more dish, adding some versatility to every meal. This resourcefulness is probably a side-effect of my husband’s culinary background, or simply the fact that we hate wasting food.

So, when I was craving queso dip from our favorite local restaurant last weekend, I decided I was going to whip up a batch that could be altered for another dish later.

Away we go!

Beer Cheese Sauce


  • 2-3 garlic cloves, minced
  • 1 shallot, minced
  • 2 tablespoons Butter
  • 3 tablespoons Flour
  • 1 cup milk
  • 8oz Alterior Motive IPA
  • 4 cups freshly shredded cheese (cheddar and pepper jack were used in this recipe)
  • Dash of Cayenne Pepper (optional)
  • 2-3 dashes of Worcestershire Sauce (optional)
  • Green Onion for garnish
  • ¼ tsp of the following (or to taste):
    • Salt
    • Pepper
    • Granulated Garlic
    • Paprika

Beer Cheese Composite


  1. In a medium sauce pot over medium-high heat, sauté shallots and garlic in olive oil until garlic is fragrant and shallots are translucent.
  2. Add butter and flour. Stir constantly for 1-2 minutes.
  3. Reduce heat to medium and slowly add milk, whisking constantly until smooth.
  4. Once milk is mixed in and begins to simmer, add in Alterior Motive and allow mixture to boil.
  5. Add in salt, pepper, granulated garlic, paprika and cayenne pepper. Continue to stir mixture.
  6. Add in cheese and continue to stir until all cheese is melted.
  7. Let cheese simmer and bubble to thicken. About 5 minutes.

I paired the queso with pretzel bread and tortilla chips, but a healthier option like broccoli would be a delicious substitute!

A Tasty Alternative

Hmm, what to do with the extra beer cheese sauce… How about adding some pasta and a little crunch? Oh yeah. The next dish I prepared was a mouth-watering baked Mac ‘n Cheese.

Mac ‘n Cheese Crumble Topping


  • 1 cup Crushed Ritz Crackers
  • 1 cup Shredded Cheddar Cheese
  • Chopped Fresh Parsley
  • ½ stick of melted Butter

Beer Cheese Composite


  1. Combine cooked pasta with the leftover cheese sauce in a sauté pan over medium heat until combined.
  2. Place entire mixture into a greased casserole dish.
  3. Combine crackers, cheese, parsley and butter in a separate dish and then pour evenly over the mac ‘n cheese.
  4. Bake in 350-degree oven, uncovered, for 20-25 minutes or until cheese is bubbly and top is golden brown.

How does beer-braised lamb and beef stew sound?

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