Nothing says Oktoberfest like pretzels and beer cheese. Our Smoked German Beer Cheese uses a blend of cheeses including Munster and Bavarian Emmentaler. We then take this classic Bavarian dip and smoke it, for perfect smoky, creamy, perfection.
To make the roux melt the butter over medium heat in a sauce pan. Stir in the flour, and whisk continuously for about 2 minutes. This should result in a pale roux. If you find the roux is cooking too quickly you can reduce the heat a little bit. Don't let it burn.
Next, slowly stir in the milk, a little at a time, letting the mixture thicken before adding in more milk. Once all of the milk is added slowly stir in the room temperature beer. Stir to combine.
Next add in the mustard, Worcestershire sauce, paprika, and salt and stir until well incorporated.
Stir in the cheeses and stir until the sauce is smooth and all of the cheese is melted. You may refrigerate for up to 2 days at this point, eat as is, or proceed to smoking the beer cheese.
Smoke the beer cheese for 1 hour at 225 degrees, stirring about every 20 minutes if the oil is separating from the cheeses.