Learn how to homebrew

When I was looking for a good recipe to make the the Super Bowl I stumbled upon this recipe from The Kitchn. Quickly scanning the ingredients list I found beer, cheese and bacon included; I was fairly confident I had a winner. I made some slight revisions to the original recipe based on my tastes. The result is a fondue like dip with great sharp cheddar flavor but an awesome malt and hop infusion. I was really impressed how much the beer came through. The bacon is to be honest a bit gratuitous but it does taste damn good.


1 cup (8 ounces) evaporated milk
2 eggs
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
10 ounces extra-sharp cheddar cheese, shredded
1 cup of your fav beer (I used Sixpoint Sweet Action, something with a bit of hops will work best)
Tiny pinch of cayenne pepper (I found this added a little needed kick, add to taste)
2 tablespoon cornstarch mixed with 2 tablespoons water
Black Pepper to taste (the original recipe called for salt but there's no way you need it)
Bacon crumbles  for garnish
Serve with pretzels

Cooking Instructions

Add evaporated milk, eggs, mustard, Worcestershire sauce, and half of the cheese to a medium saucepan and whisk together.

While cheese mixture is warming mix together cornstarch and water.

Once the cheese begins to melt add in cornstarch-water mixture and beer to pan.

Gradually add remaining cheese and continue to heat 10-12 minutes. The mixture will thicken significantly around the 11-12 minute mark.

Serve warm with pretzels, or if you want to be as gluttonous as we were at Super Bowl dip a pick in a blanket in it or add to a hot dog. The dip can easily be re-heated in the microwave and travels well.