This recipe is courtesy of Trace Redmond of Roak Brewing Co.:
At Roak, we let the beer do the talking in the glass and in the kitchen. The toasty malt flavor in our Mean Street Amber is the secret to this great dip.
· 2 tablespoons unsalted butter
· 2 tablespoons all-purpose flour
· 1 bottle (12 ounces) Mean Street Amber Ale
· 6 ounces cheddar cheese, grated
· 2 ounces fontina, grated
· A pinch of cayenne pepper
· Kosher salt, to taste
· Scallions, for garnish
Directions 1. Pour the beer into a large cup and stir it a few times to remove as much carbonation as possible 2. Make a roux - put a medium pot over medium heat, melt the butter, and whisk in the flour until it is smooth and light tan in color. 3. Slowly pour the beer into the mixture and whisk constantly so no lumps form. Keep whisking until the mixture looks like thin gravy. 4. Stir in the grated cheese in batches 5. When all the cheese has melted, season with salt and cayenne pepper 6. Garnish with some chopped scallion and serve immediately with pretzels and another of Roak's awesome brews! Cheers!
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