by Kris Mulkey
Remember beer cheese soup? No? Hmmm, well I do. I remember how thick it was as we dipped a piece of bread in – almost like fondue!
Well, guess what? Our friends at Sierra Nevada have created the perfect cheese dip. It’s so addicting you can’t help but scrape every last bit out of the bowl. The balance of the salty cheese, with the bitterness of the beer match perfectly with a warm, home-made pretzel.
Of course you have to have a nice, cold Torpedo Extra IPA along with it. I mean really, it’s like ying without yang if you don’t.
Torpedo® Extra IPA Beer Cheese
from Sierra Nevada Head Chef Micheal Iles
6 oz. Sierra Nevada Torpedo Extra IPA
1/2 pound aged farmstead white cheddar, diced
1/2 pound cream cheese
2 Tbsp. Sierra Nevada® Porter mustard or Dijon mustard
1 Tbsp. finely chopped garlic
1 Tbsp. Worcestershire sauce
Preheat oven to 350 degrees.
Using a food processor, pulse the cheddar until pea-sized. Add all remaining ingredients except Torpedo. Resume pulsing until all ingredients are well mixed. While the processor runs, slowly add Torpedo until the mixture is a smooth puree. (Add enough beer until it’s the consistency you want.)
Pour cheese into a baking dish and place in the oven for 12-15 minutes until golden brown. Serve with warm pretzels.
Torpedo Extra IPA – Sierra Nevada and hops go hand in hand. What began as a crazy idea scribbled in a pub eventually became our newest year-round hop bomb, Torpedo Extra IPA. The first beer to feature our “Hop Torpedo”—a revolutionary dry-hopping device that controls how much hop aroma is imparted into beer without adding additional bitterness. Torpedo Extra IPA is an aggressive yet balanced beer with massive hop aromas of citrus, pine and tropical fruit.
- Cuisine Lamb, Duck, Southwestern Cuisine
- Cheese Aged Cheddar