He makes some good points, but how does he not realize that Shiner is a "twist off?"
Beer Cheese
Makes 2 1/2 cups
Ingredients:
1 pound sharp cheddar cheese, grated (grate it yourself, don't use the pre-shredded stuff!)
1/4 cup Shiner Bock beer
1 tablespoon Worcestershire sauce
2 teaspoons minced onion
2 garlic cloves, minced
1/2 teaspoon dry mustard (like Colman's)
1/4 teaspoon Tabasco or other hot pepper sauce
Directions:
Mix all the ingredients together in a food processor or mixer. Pack the cheese into crocks or a bowl, and cover tightly. Refrigerate for at least one day before serving. Can be stored in the refrigerator for a couple weeks.
The Spoetzl brewery was founded in 1909, in the tiny town of Shiner, Texas. German immigrant and Brewmaster, Kosmas (Kosmos) Spoetzl brought his family recipe for Bavarian beer and created "Shiner Bock," Spoetzl's flagship beer, and my personal favorite! Kosmos had attended brewmaster school and apprenticed for three years in Germany, then worked for eight years at the Pyramids Brewery in Cairo, Egypt. By way of Canada, he moved to Shiner in search of a better climate. For a more in-depth history of the Spoetzle Brewery, click here.
With baseball and the hockey Stanley Cup playoffs in full swing, I thought I would share my recipe, from the Spoetzl Brewery, for "Beer Cheese." I know this is a specialty of Kentucky; however, Texas just has to have it's own! This spread must be made at least a day ahead! In fact, don't even taste it when you make it, it will taste awful! This recipe makes 2 1/2 cups, so pack it in several small containers, so you can pull one out for any unexpected guests coming to watch a game. Serve it with crackers or bread, and maybe some crudites. In my experience, Men LOVE it! What to drink? An icy cold Shiner Bock, of course!
Beer Cheese
Makes 2 1/2 cups
Ingredients:
1 pound sharp cheddar cheese, grated (grate it yourself, don't use the pre-shredded stuff!)
1/4 cup Shiner Bock beer
1 tablespoon Worcestershire sauce
2 teaspoons minced onion
2 garlic cloves, minced
1/2 teaspoon dry mustard (like Colman's)
1/4 teaspoon Tabasco or other hot pepper sauce
Directions:
Mix all the ingredients together in a food processor or mixer. Pack the cheese into crocks or a bowl, and cover tightly. Refrigerate for at least one day before serving. Can be stored in the refrigerator for a couple weeks.
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