To bring the beer to room temperature faster and make it flat, you can whisk it on the stovetop over low heat or heat in a microwave in short increments, stirring in between. Or, you know, just use the open bottle that you left sitting on the coffee table all night.
- 8 ounces mild cheddar, coarsely grated, room temperature (about 2 cups)
- 8 ounces sharp cheddar, coarsely grated, room temperature (about 2 cups)
- 2 garlic cloves, finely grated
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Colman’s mustard powder
- 6 ounces flat brown ale, room temperature (we liked nut brown ales such as KelSo, amber ales would also work, or your favorite beer)
- 2 teaspoons finely chopped chives
- Assorted crudités, such as carrots, radishes, and/or celery, cut into 3-inch pieces, and assorted crackers, such as saltines, rye crackers, and/or water crackers (for serving)
Pulse cheeses and garlic in a food processor until finely chopped. Add Worcestershire, mustard powder, hot sauce, cayenne, and salt and pulse until well combined (mixture will clump together). With motor running, slowly add beer and pulse until mixture is smooth but still grainy, about 5 minutes.
Transfer to a serving bowl and stir with a rubber spatula to combine. Top with chives.
Serve beer cheese with crudités and crackers.
Do Ahead: Beer cheese can be made 2 days ahead; transfer to an airtight container and chill. Bring to room temperature before serving.