Tangy Wasabi & Brown Mustard Beer Cheese Recipe

With big rivalry football games just around the corner, it’s fun to take your bar favorites and recreate them at home. One of my favorite guilty pleasures at a bar is ordering a huge serving of pretzels with beer cheese. After visiting Brat Brot in Birmingham this summer, I knew I’d have to try to recreate their fragrant wasabi beer cheese in my own beer cheese recipe. Keep scrolling to get the recipe! 

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Previously I thought that Thanksgiving weekend was all about the Black Friday sales but not until I went to college did I realize the effect it had on college football lovers. Little did I know that this phenomenon was not reserved just for die-hard SEC fans, all of the major college football teams go head to head the day after Black Friday and it makes for an exciting Saturday watching all my favorite teams face off against their big rival. 

I like to say that I’m not truly tied to any one team in particular, I just enjoy good football games. And nothing pairs better with good football games than with good football food! Enjoy this recipe for Wasabi Beer Cheese and best of luck if your college team faces their rival this weekend! 

Tangy Wasabi Beer Cheese Dip
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
The tang of brown mustard and wasabi kick up this brew pub favorite using some local beer and a huge portion of Tillamook cheese for a quick appetizer. Serve alongside pretzels, crackers, or your favorite smoked sausage.
Course: Appetizer
Cuisine: American
Keyword: Beer Cheese, Cheese
Servings: 8
Ingredients
  • 2 TBSP butter
  • ¼ cup of onion diced or grated very fine
  • 2 TBSP of Flour
  • 1 Cup of Lager Beer
  • 1/2 cup of heavy cream
  • 2.5 cups of Tillamook Sharp Cheddar Cheese shredded
  • 2 TBSP of Country Style grainy Brown Mustard
  • ½ teaspoon of wasabi powder
  • Salt and pepper to taste
  • Pretzels/ crackers/ smoked sausages to serve with
Instructions
  1. In a large sauce pan over medium high heat, melt the butter and add the onion. Cook thoroughly until the onion is translucent.
  2. With a whisk, add the flour and country mustard until well combined.
  3. Slowly add your beer, a couple of tablespoons at a time until well incorporated.
  4. Next, add your cream in, continuing to whisk until the base has thickened.
  5. Reduce the heat to Medium and add your cheese in, handfuls at a time until the cheese has melted entirely, then reduce the heat to medium low.
  6. Add your wasabi powder, salt and pepper. Adjust seasoning to taste.
  7. Serve alongside pretzels (homemade or store bought), crackers, smoked sausages or any other cured meat you may have.
Recipe Notes

Be careful not to let your cheese sauce sit on the heat for too long otherwise you will end up with a solid mass that gets stuck to the pan. When your cheese has fully incorporated, be certain to reduce the heat when incorporating your spices. If your beer cheese dip ends up too thick, you can continue to add additional cream to thin it out.

Author: Cynthia

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