[amazon_link asins=’B00H143UXW,B06Y1VGMH2′ template=’MT-product-carousel’ store=’modernthirstc-20′ marketplace=’US’ link_id=’89cd9de4-ff80-11e7-ad0b-b3d612b3a656′]Beer and Booze.  That’s our schtick, right?   Craft beer, American Whiskey, and all the great things that go along with that.  Like Beer Cheese.

I recently found some bombers of Country Boy Brewing‘s Nacho Bait Habanero Blonde Ale.  I tried it, and naturally, loved it.  But as I was drinking it, the thought kept running through my head: “This would make amazing beer cheese.”  So I tried it, and I was right.

Want to make a batch for yourself?

What you’ll need:Nacho Bait BeerCheese

  • 1 LB shredded Sharp Cheddar Cheese
  • 2 Garlic Cloves, minced
  • 1 teaspoon Coleman’s Mustard Powder
  • 1 Teaspoon Black Pepper
  • 1/2 teaspoon salt
  • 1/2-1 teaspoon Cayenne Pepper, depending on heat preference
  • Salt
  • Hot Sauce (I used Sriracha, any will work)
  • 1-2 Teaspoons Worchestershire Sauce
  • Country Boys Brewing Nacho Bait Habanero Blonde Ale (8-10 ounces ).
  • Food Processor

How to make it:

  1. Whisk 8-10 ounces of beer in a separate container until it loses some or most of its carbonation (about a minute)
  2. Add the cheese, garlic, worchestershire, salt, pepper, cayenne, mustard to a food processor and blend until smooth.
  3. Add the beer and continue to mix until it’s all smooth, not watery.
  4. Begin drinking remaining beer.
  5. Add hot sauce to taste.  (the beer has a slow heat, so don’t over do it)
  6. Cover the beer cheese and put it in the refrigerator overnight.
  7. Continue drinking beer.
Got any beer or whiskey related recipes you want to share with our readers?  Post them in the comments below or email them to Bill@ModernThirst.com!
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About Author

Bill is the Co-Founder, Editor-in Chief, and official Bourbon-o-Phile for ModernThirst.com, and Founder and Chief Blending Officer for Four Gate Whiskey Company. He is a native of Louisville, KY in the heart of Bourbon Country. He attended the University of Kentucky in the mid to late 1990s. He has also been published on Liquor.com. He has conducted various bourbon and whiskey tastings in cities across the country, and consulted for multiple national labels. He is married with two daughters, and lives in east Louisville. You can follow him on Facebook and Twitter @BillStraub and email him at Bill@ModernThirst.com.


  1. I know you posted this over a year ago, but I was hoping you could help me out in finding Nacho Bait around town. I tried it at a restaurant a few weeks ago and really enjoyed it, and would definitely like to try out the beer cheese recipe with it. I’ve been keeping my eye out for it in liquors stores here in Louisville but can’t seem to find it for sale.

    • I’ve seen it at Liquor Barn Middletown periodically. You could check there. There is a mango magnifico with habanero that might work, too. Rivertown’s “Death” is a stout made with jolokia (Ghost) peppers and has been available lately, but I’m not sure a stout would work.

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