Beer Cheese Soup 

click to enlarge Beer Cheese Soup - BRIENNE BOORTZ
  • Brienne Boortz
  • Beer Cheese Soup


1 bunch celery, chopped

2 large yellow onions, chopped

1 tbsp. garlic, crushed

1 lb. butter

½ c. flour

1 tbsp. smoked paprika, ground

2 qts. chicken stock

3 pints CMB Ole 59er Amber Ale

1 qt. heavy cream

1½ lb. mild cheddar, shredded

½ lb. fontina, shredded

1 oz. Worcestershire


Sauté celery, onions and garlic in butter until translucent. Add flour and paprika while stirring, forming a roux. Allow roux to brown slightly, but do not burn. Add chicken stock and continue stirring frequently until mix reaches a boil. Strain out vegetables and bring stock back to a boil.

Add beer, and bring back to a boil, stirring constantly. Add heavy cream and bring to a scald. Slowly add cheese, stirring constantly until cheese has melted and is fully incorporated. Add Worcestershire. Makes 1½ gallons.


Ordinarily, the idiom "too many cooks spoil the broth" is accurate. With, however, this one exception.

We begin our soup with that most important ingredient: beer. My head brewer, Andy Bradley, has developed our Ole 59er Amber Ale with a perfect malt-and-hop balance. We build upon that base with a traditional Southern roux, brought to us by my kitchen manager, Chris Brocious; a Wisconsin cheddar introduced by my Midwestern-born sous chef, Michael Jenkins; and finally, with my fontina, a touch of Italian creaminess.

The result? A gratifying soup that's "greater than the sum of its parts."

— Submitted by Colorado Mountain Brewery general manager Paul Dehner


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