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4.91 from 20 votes

Beer Cheese Dip (Gouda & Red Ale or make it uniquely yours)

Quick and easy beer cheese dip (or you can call it beer fondue or beer cheese sauce). Be sure to bring cheese to room temperature before using and do not add cheese to a liquid base that is too hot.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer/Dip
Cuisine: Americn
Servings: 6
Calories: 233kcal
Author: CraftBeering


  • 3 cups shredded cheese choose a good melting cheese like Gouda, Gruyere, Fontina, Cheddar, Emmentaler
  • 1/4 cup plus 2 tbsp flour
  • 2 tbsp unsalted butter
  • 1 12 oz craft beer choose a flavorful, low bitterness ale or lager
  • 1/4 cup heavy cream
  • salt and pepper to taste


  • Shred the cheese and bring it to room temperature. Toss in the 1/4 flour making sure it is well coated and set aside.
  • Melt the butter in a pan over medium heat. Stir in the 2 tbsp of flour to form a roux.
  • Slowly add the beer while stirring to incorporate.
  • Remove from heat, add the cream and stir. Let the mixture cool off. You must be patient at this step - adding cheese to a hot liquid base will cause the cheese to clump. If you can touch the liquid base with your finger and it feels very warm, but does not burn your finger, the mixture has cooled off sufficiently.
  • Gradually, in small portions, add the corn starch (or flour) coated cheese, stirring gently and slowly with a whisk or fork until all the cheese is incorporated.
  • Taste and season with salt and pepper as needed. Serve immediately.