Beer, as Homer Simpson once opined, is the cause of, and solution to, all of life\u2019s problems. As it turns, it\u2019s also a pretty excellent ingredient to use for cooking. At Creamline Beer Garden in the heart of Chelsea in New York City, chef Harris Mayer-Selinger uses beer in a number of dishes he serves alongside the beers from Catskill Brewery that are available at the new establishment. One of those beer-infused dishes is Creamline\u2019s warm beer cheese, which comes with pretzel chips and soft pretzel nuggets for dipping. Originally too dark in color due to being made with a stout, the cheddar cheese-based sauce is now made with a light lager after a number of different beer varieties were tested during development. \u201cWe had a basic cheese sauce recipe we were already using, and we realized we wanted to make it into a beer cheese,\u201d Mayer-Selinger tells InsideHook. \u201cWe added a reduction of beer to give it that flavor we were after. It was as simple as making batches with each of the beers from Catskill and deciding which one tasted and looked the best. There were some beers that were too dark and others where we didn\u2019t like the flavor. The combination that we\u2019re using now is where we want it to be.\u201d Yes, please. Noah Fecks A pleasing shade of gooey gold, Creamline\u2019s beer cheese is all-natural and creamy without being too chunky or heavy. \u201cA lot of beer cheese can be pretty thick, but we\u2019ve always liked the style of something you could warm up and drizzle over fries or dip pretzels in,\u201d Mayer-Selinger says. \u201cWe wanted it to be a little more light just like good old-fashioned cheese sauce. That\u2019s what we were always going for. Keeping a cheese sauce creamy-looking requires a lot of technique and specific proportions of ingredients like fat, water and cornstarch.\u201d And, in this case, beer. \u201cWe actually cook our beer down until it\u2019s really syrupy, so it gets really thick and doesn\u2019t water down our sauce,\u201d Mayer-Selinger says. \u201cCooking with beer doesn\u2019t mean you just add a splash of beer to something. The most important thing when you\u2019re cooking with alcohol is that you actually cook the literal alcohol off so that what you\u2019re left with is the flavor without the alcohol. If a beer has some sweetness to it and is pretty thick, rich and creamy, it\u2019s going to get even more thick and creamy and rich when you reduce it. You\u2019re just removing water, and what you\u2019re left with is all the flavors and they concentrate. Whatever you taste in the beer before you cook with it is going to be amplified by reducing it. I think all alcohols bring an underlying acidity, sweetness and a pleasant bitterness to all sorts of dishes. Beer is delicious to drink, but it\u2019s also delicious when it\u2019s used as an ingredient.\u201d To see if he speaks the truth, we suggest using Mayer-Selinger\u2019s recipe to make your own beer cheese at home. Cheese and beer are the perfect pairing. Noah Fecks Creamline Beer Garden\u2019s Warm Beer Cheese Ingredients 1 16-oz can of beer\u00a0 2 tbsp of yellow mustard\u00a0 4 quarts of shredded white cheddar cheese\u00a0 4 cans of evaporated milk 2 quarts of heavy cream\u00a0 2 tsp of salt\u00a0 \u00bd cup of Frank\u2019s hot sauce\u00a0 \u00bc cup of cornstarch Instructions In a large saucepan over medium heat, add beer and reduce by 75%. Add evaporated milk and heavy cream and slowly bring to a simmer In a large bowl, toss shredded cheese with corn starch Add cheese mixture 1 quart at a time to the saucepan with the hot cream mixture After each addition, whisk until fully melted, and continue adding and slowly melting until all cheese has been added Whisk in salt, hot sauce, and yellow mustard Simmer for 30 minutes, stirring often, being sure to scrape the bottom of the pot to avoid scorching Remove from heat and cool quickly in an ice bath To serve, reheat gently, being sure not to boil so the sauce does not split \u00a0Serve warm with pretzels or chips. More Like This Make the Giardiniera a Chicago Pizzeria Slathers on Its Italian Beef Deep-Dish Pie How to Make Todd Nash's Flaming Hot Cheeto Corn Dogs at Home Here, Have the Recipe for the Best Meatball Sub in All of Los Angeles This article was featured in the InsideHook NY newsletter. Sign up now for more from all five boroughs. The post Improve Your Quality of Life by Making Your Own Warm Beer Cheese at Home appeared first on InsideHook.