Beer Cheese

Beer Cheese

**(We’ve updated our Beer Cheese post, see the updated version here).**

Last year Applebee’s came out with their Brew Pub Pretzels with Beer Cheese. I tried one bite and was immediately hooked. Honestly, my friends and I will order carside to go at midnight just so I can bring those delicious treats home with me. I knew I needed to figure out how to make my own before I drain my bank account (Ha! But seriously…) so, with Manda’s help, I finally did!Beer Cheese | The MerrythoughtBeer Cheese | The Merrythought

Beer Cheese

Inspired by Applebee's Brew Pub Pretzels with Beer Cheese, this creamy beer cheese is perfect for dipping soft pretzels, veggies or bread! 

Course: Appetizer
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup beer, Blue Moon
  • 1/2 cup milk
  • 2 cloves garlic, minced
  • 1/2 tsp dry mustard
  • 1/4 tsp Worcestershire sauce
  • 1-1/2 cups colby jack cheese, shredded*
  • 1-1/2 cups sharp cheddar cheese, shredded*
  • 1/4 tsp cayenne pepper, optional
  • salt & pepper to taste
  1. In a small sauce pan, melt butter over medium heat.

  2. Add flour and whisk to combine, cooking about one minute until smooth. 

  3. Gradually add in beer and milk, whisking constantly.

  4. Add garlic, dry mustard and Worcestershire sauce.

  5. Switch to a wooden spoon and stir frequently until thickened, about 5-7 minutes. The sauce should begin to coat the back of the spoon.

  6. Remove from heat and stir in cheese.

  7. Add cayenne pepper and salt & pepper to taste.

  8. Serve immediately, while warm. 

Recipe Notes

You can find the recipe for the soft pretzels here.

Please note that this recipe is inspired by Applebee's beer cheese and is not a copycat recipe - just something similar we love!

*Be sure to shred your own cheese and not buy the pre-shredded kind! The cheese sauce won't have the same consistency if you don't shred your own.

Beer Cheese | The MerrythoughtGo make yourself a batch or two!

xo. Caitlin

Be sure to follow along on Instagram (@themerrythought) & Facebook to keep up on the latest!

  • StephanieMonday, October 7, 2013 - 11:51 am

    I cannot wait to make these. Seriously, I have major cravings for the Applebee’s pretzels and cheese dip. THANK YOU, THANK YOU for the recipe!!! 🙂ReplyCancel

  • MeredithFriday, November 1, 2013 - 2:44 pm

    Just made this Beer Cheese and Pretzel bread last night for my husband’s birthday. It was a huge hit! And not as much work as I anticipated. Sent the recipe on to a couple guests too! I will definitely be making this again! Thanks for the wonderful recipe!ReplyCancel

  • aptgeekSunday, February 2, 2014 - 1:46 pm

    How much beer cheese does this recipe make?ReplyCancel

    • Caitlin McGrathMonday, February 3, 2014 - 4:39 pm

      I’m not sure – it made at least 2 cups.ReplyCancel

  • TracyFriday, February 21, 2014 - 1:45 pm

    Does this taste just like Applebees? Just wondering since it calls for cayenne pepper, but applebees isn’t spicy.ReplyCancel

    • MandaFriday, February 21, 2014 - 3:22 pm

      It doesn’t taste exactly like Applebee’s – but it’s as close as you’re probably going to get at home, we haven’t found any that have been as similar. The cayenne pepper doesn’t really add heat (unless you added a lot), it’s to add to the flavor a bit, and it’s optional, so feel free to leave it out if you want.ReplyCancel

  • Katie C.Sunday, February 23, 2014 - 2:32 pm

    I think Gouda and white cheddar give more of the Applebee’s flavor.ReplyCancel

    • MandaWednesday, February 26, 2014 - 9:29 am

      That sounds delicious – we will definitely have to try that out!!ReplyCancel

  • Tonya eidenTuesday, February 25, 2014 - 3:34 pm

    When do I add the minced garlic?ReplyCancel

    • MandaWednesday, February 26, 2014 - 9:27 am

      Hi Tonya – you add the garlic with the dry mustard and Worcestershire sauce (right after you have the beer and milk whisked in).ReplyCancel

  • RobWednesday, June 11, 2014 - 10:44 pm

    Here is the actual ingredients from Applebee’s, not sure of the cooking method, but this came straight from Applebee’s manager:
    3 lbs Queso Blanco cheese
    12 oz. Blue Moon beer
    6 oz. Parmesan Cheese
    4 oz. White Cheddar
    1 Tbsp. House Seasoning (Mixture of garlic, pepper, salt)ReplyCancel

    • DianeTuesday, November 11, 2014 - 11:29 pm

      How much does this make?ReplyCancel

    • cheriSunday, November 16, 2014 - 7:14 pm

      Can you please email me the applebees pretzel & beer cheese recipe?!ReplyCancel

    • ValWednesday, January 28, 2015 - 8:36 am

      Has anyone made this, if so how did it turn out!ReplyCancel

    • Ted RiggsWednesday, February 25, 2015 - 10:34 pm

      CAUTION: Do NOT listen to Rob’s recipe. He likely created it himself just to troll people. Queso cheeses (Blanco and Fresco) do NOT melt. A simple google search will confirm this. I have even tried it myself. It will soften a bit while on heat, but it will not combine with other cheeses or liquids. As soon as it begins cooling down, it becomes very tough and you will literally need to cut pieces off to eat it or pick it up and eat it with your hands.ReplyCancel

      • SarahThursday, December 31, 2015 - 7:31 pm

        Wow Ted 🙂 Sort of crazy aggression there. Actually, Rob’s recipe is spot on. The Queso Blanc he is referring to is Velveeta, Queso Blanc. It is what numerous restaurant’s use for their white cheese dips. This was perfect!!ReplyCancel

  • Jean HagensMonday, August 25, 2014 - 12:18 pm

    Does this reheat well? Am making it for a wedding reception and wondering if I can make it a day or two ahead?ReplyCancel

    • Caitlin McGrathMonday, August 25, 2014 - 10:04 pm

      I reheated mine and it tasted fine. I’m not sure that I would recommend it for a wedding reception though, it was definitely better when it was fresh.ReplyCancel

  • EricaThursday, September 25, 2014 - 2:40 pm

    You are my hero!! I managed to get someone at Applebees to tell me that they used Blue Moon beer (and it doesn’t taste right with anything else, but I wasn’t sure of the exact cheeses. Thank you very much.ReplyCancel

  • BethWednesday, January 14, 2015 - 2:27 am

    Hi! This looks yummy and I’ll definitely five it a try! However, im sorry to say that My hubs works for Applebee’s as a GM and this is not their recipe. But it looks so good, I can’t wait to try it!! Thanks for sharing! =)ReplyCancel

    • MandaWednesday, January 14, 2015 - 1:33 pm

      Hi Beth – it’s not Applebee’s recipe, we mentioned in the post that it’s just a recipe we came up with that tastes similar to their’s so we could enjoy the beer cheese at home! Hope you enjoy it!ReplyCancel

    • TerryTuesday, April 7, 2015 - 5:17 pm

      So what does he say the right ingredients ARE for the recipe??ReplyCancel

    • Kim Kristoff McGovernFriday, October 30, 2015 - 11:19 am

      Beth please share the real recipe with us !!!!!ReplyCancel

  • leslieSaturday, January 31, 2015 - 9:11 am

    Wow looks delicious! But that dish you used really bring me back. We used to have the same ones in the 90s but then washing dishes became my responsibility and I tended to break things. Lol!ReplyCancel

  • ColleenMonday, February 2, 2015 - 11:09 am

    This was delicious! We will definitely make it again & again! Thanks!ReplyCancel

  • MJMonday, March 23, 2015 - 12:18 pm

    We made this a few weeks ago and it was incredible! We used Dos Equis beer as that was all we had on hand. We loved it so much we replaced our standard fondue recipe with this one and are having it again for dinner tonight!ReplyCancel

  • jonathanSaturday, April 18, 2015 - 9:52 am

    i went on their website and it does say white cheddar in the description … so hopefully that can help people refine … its one of my favorites i always order it … so delicious !!!ReplyCancel

  • angieTuesday, May 19, 2015 - 10:03 pm

    I made this tonight, and doesn’t come close to Applebee’s… Disappointed..ReplyCancel

  • NicoleWednesday, August 12, 2015 - 2:29 pm

    Mine was basically dough…. I had to through the whole thing out it was so bad.ReplyCancel

  • CarrieFriday, September 18, 2015 - 6:00 pm

    Just made this. I cut the recipe in half and added a little extra cheese. I used all sharp white cheddar. It was delicious!!!! We used it on ham and cheese sandwiches on pretzel rolls. Yum!ReplyCancel

  • AmySaturday, February 6, 2016 - 7:48 pm

    I made this recipe and it was awful. No flavor and was the consistency of gak. Like, super stringy, but also somehow almost one solid chunk. Didn’t work for dipping. I followed the recipe exactly.ReplyCancel

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