How to make Beer Cheese Soup using Frankenmuth's Batch 69 IPAWritten by Ryan Ranspach
- 1/2 cup butter
- 1 chopped medium sized yellow onion
- 1/2-2/3 cup chopped carrot
- 1/2-2/3 cup chopped celery
- 1 cup all-purpose flour
- 2-3 1/2 cups chicken stock
- 1 bottle Batch 69 IPA from Frankenmuth Brewery
- 7 ounces extra-sharp Cheddar, shredded
- 7 ounces processed Swiss or Gruyere cheese, shredded
- 2 cups half-and-half
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 pound sausage of your choice (we used a tomato garlic blend from Horrock's Farm Market in Lansing)
- Plenty of French Peasant Bread from Breadsmith and plenty of German Beer from Frankenmuth Brewery
Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5-7 minutes, stirring often. This is a tricky, sort of roux-making endeavor so be careful not to burn it, and add the stock as needed to achieve this. Add the remainder of chicken stock and beer. Heat until it comes to a boil. Slowly add cheese while stirring until it is just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut sausage into 1/2-inch pieces and place in a saucepan. Saute or grill sausage over medium heat until completely cooked. Add sausage to the soup, transfer to a large serving bowl and serve hot.
We were happy with how this turned out. However, the IPA made the soup a touch bitter (which the saltiness of the sausage and cheese did mellow down a bit). Still, I would recommend trying a different variety of their beer for this recipe. Perhaps the Pilsner or Dunkel.
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