Beer Cheese

Step 1

In a medium saucepan, combine the beer and ½ cup water. Whisk in the sodium citrate. Bring to a gentle simmer over medium. Whisk in the cheese a handful at a time, making sure it has fully melted before adding more. Remove the pan from the heat; the mixture will be thin at this point, but will thicken as it stands.

Step 2

Whisk in the mustard, honey and paprika. Transfer to a warmed bowl or fondue pot. Serve with pretzels, apple wedges, bread and/or crudités for dipping.

Step 3

Classic Beer Cheese: In a medium saucepan over medium, melt 2 tablespoons salted butter. Add 2 tablespoons all-purpose flour, whisk to combine, then cook, whisking, until the mixture begins to bubble. Cook for about 30 seconds, then gradually whisk in 1 cup pilsner or lager beer and ½ cup water. Bring to a simmer and cook, whisking constantly, until thickened to the consistency of thin gravy, 1 to 2 minutes. Whisk in 1 pound shredded sharp cheddar cheese, adding a handful at a time and whisking until fully melted before adding more. Off heat, whisk in 2 teaspoons Dijon mustard, 2 teaspoons honey and ½ teaspoon smoked paprika. (If you notice any lumps of cheese, return the pan to medium-low heat and whisk until smooth.) Transfer to a warmed bowl or a fondue pot. Serve with pretzels, apple wedges, bread and/or crudités for dipping.