Jennifer's Bourbon Barrel Ale Beer Cheese

HerKentucky writer Glenda at the 2013 Beer Cheese Festival. (Photo © 2013,Glenda McCoy)

I love beer cheese a lot, y'all, and I'm always glad to find a new take on the classic spread. Thanks so much to Jennifer from a girl eats world for sharing her recipe! -- HCW

Hey everyone!  I'm Jennifer, the mad-woman behind a girl eats world, who is bringing the world to your kitchen table one recipe at a time. I love and adore this beautiful state of Kentucky and all she has to offer.  I use local ingredients especially in the summer when the farmer's markets are open!  Using those KY ingredients for international cuisines is pretty perfect in my world!

Winchester, KY is reported to be the original home of beer cheese.  To honor that wonderful creation, Winchester  holds an annual Beer Cheese Festival that draws crowds up to 12,000 people (as reported last year)!  Today, I'm sharing my family's delicious KY Bourbon Barrel Beer Cheese created by me and requested at just about every family event we have (and soon yours too)!!!

{Kentucky Bourbon Barrel Ale Beer Cheese}

{Gathering the beer and cheese}

 {I made a double batch which required 3 pounds of cheese!}

 {I made a double batch which required 3 pounds of cheese!}

 {You want to release the carbon from the beer which happens in stages.  The picture on the left is when the beer first gets poured into a pan.  As you heat the beer up, it begins to foam which means it's releasing the carbon}

 {You want to release the carbon from the beer which happens in stages.  The picture on the left is when the beer first gets poured into a pan.  As you heat the beer up, it begins to foam which means it's releasing the carbon}

 {It takes about 5 minutes for all the carbon to release, and you will think that the beer will overflow the pot (picture left).  Then you will begin to see beer again meaning that it's almost cheese time!}

 {It takes about 5 minutes for all the carbon to release, and you will think that the beer will overflow the pot (picture left).  Then you will begin to see beer again meaning that it's almost cheese time!}

{Add the cheeses in batches, making sure to whisk constantly so it doesn't burn!}

 {Add the cheeses in batches, making sure to whisk constantly so it doesn't burn!}

{Add the spices and garlic}

{Add the spices and garlic}

{Try not to eat it all at once!}

KY Bourbon Barrel Ale Beer Cheese 

Makes 1.5 pounds (16 servings)

Prep time: 10 minutes

Cook time: 20 minutes

• 8 oz KY Bourbon Barrel Ale 
• 8 oz cream cheese 
• 16 oz extra sharp white cheddar 
• 2 cloves garlic, minced 
• 1/4 teaspoon Worcestershire 
• 1/2 teaspoon mustard 

1. Heat beer in a saucepan to release the carbonation.  The beer will get very foamy as it does.  When you can see the beer again, the carbonation has been released, and then you can get to the adding cheese! 
2. Add cheese and whisk until completely melted.  DO NOT WALK AWAY! 
3. Remove the beer cheese from the heat, and add the remaining ingredients. Season with salt and pepper. 
4. Serve with pretzels, on sandwiches, with veggies, on burgers, by the spoonful directly into the mouth....  Use your imagination!!!

Thanks so much to Jennifer for the great recipe!