Food & Drink

Bourbon-Spiked Beer Cheese

A classic cheese spread gets the boilermaker treatment

Photo: Garin Pirnia


    • 1 lb. smoked cheddar cheese

    • ¼ lb. Lakefront Brewery beer cheese coffee stout cheese*

    • 2 tbsps. mustard seeds, brown and/or yellow, crushed

    • 1 shallot, minced

    • 1 garlic clove, peeled

    • ½ cup hoppy beer

    • 1 tbsp. bourbon

    • *If you can’t find Lakefront or another type of beer-washed cheese, substitute smoked cheddar or gouda and add 2 tablespoons of flat coffee stout beer


  1. Shred the cheeses and add to the bowl of a food processor.

  2. Use a mortar and pestle to grind the mustard seeds semi-fine. Add the shallots, garlic clove, and mustard seeds to the cheese and blend.

  3. Slowly add in the beer, followed by the bourbon. Scrape down the sides of the processor with a spatula to incorporate any sticky bits. Blend until smooth and creamy.

Recipe courtesy The Beer Cheese Book, by Garin Pirnia, University Press of Kentucky