Beer cheese soup is a thick, creamy soup that typically contains beer, cheese, onions, garlic, and other vegetables. It’s a popular cold weather comfort food found on many restaurant menus and home dinner tables. While the flavor of the beer comes through, a common question is whether the alcohol actually cooks out of beer cheese soup as it simmers. Let’s take a closer look at how cooking affects alcohol content in recipes.
How alcohol content changes during cooking
When alcoholic beverages like beer or wine are used for cooking, the alcohol does not immediately disappear or “burn off” as soon as it hits the pan. However, heating alcoholic beverages for prolonged periods will cause most of the alcohol to evaporate.
According to the United States Department of Agriculture (USDA), alcohol evaporation rates are as follows:
| Cooking Method | Alcohol Retained |
|---|---|
| Alcohol added to boiling liquid & simmered for 15 minutes | 40% alcohol retained |
| Alcohol flamed or baked for 25 minutes | 25% alcohol retained |
| No heat, stored overnight | 70% alcohol retained |
As you can see, alcohol content decreases significantly when cooked for prolonged periods, especially at higher heats. However, a percentage of the alcohol always remains unless cooked for a very long time.
Factors that affect alcohol retention
There are a few key factors that determine how much alcohol burns off during the cooking process:
Cooking time
The longer a dish containing alcohol simmers or cooks, the more alcohol will evaporate. Dishes that are only briefly heated or cooked will retain more alcohol.
Cooking temperature
Higher heat causes alcohol to evaporate more quickly. Alcohol burns off faster in dishes that are simmered, baked or flamed vs. those poached or slow cooked at lower temperatures.
Alcohol amount
The amount of alcohol used also affects retention levels. If a large amount of wine or beer is added to a dish, the percentage retained may be higher even with prolonged cooking times.
Alcohol proof
Spirits with a higher alcohol proof will take longer to burn off than lower proof liquors or wines.
Enclosed cooking
Covered pots or enclosed baking will prevent some alcohol from evaporating as the vapors remain trapped.
Fat content
Alcohol bonds with fat molecules in a dish, so higher fat content leads to more alcohol retention.
Does alcohol cook out of beer cheese soup?
Looking at the various factors above, here is an evaluation of whether the alcohol cooks out of beer cheese soup:
Cooking time
Beer cheese soup is typically simmered for 30-60 minutes, which allows a decent amount of alcohol evaporation over time.
Cooking temperature
The soup is simmered between medium and medium low heat, not reaching a full boiling point. This moderately high temperature contributes to alcohol burning off.
Alcohol amount
Most beer cheese soup recipes call for 1-2 cups of beer for 4-6 servings. This moderately low amount means there’s less alcohol overall to cook off.
Alcohol proof
Beer is around 4-6% ABV, a relatively low alcohol proof compared to hard liquors. This allows the alcohol to evaporate more easily.
Enclosed cooking
The pot is often covered as the soup simmers, which traps some alcohol vapor inside.
Fat content
Beer cheese soups are high in fat from cream, butter, and cheese. The fat binds to alcohol molecules making it harder for them to evaporate.
Given these factors, a moderate percentage of alcohol will remain after simmering – likely 25-40% of the original alcohol content. The flavor will mellow slightly, but the alcohol is not fully eliminated.
Tips for further reducing alcohol
If you want to maximize alcohol burn off in beer cheese soup, here are some tips:
- Simmer the soup uncovered for up to 2 hours.
- Bring the soup to a low boil toward the end of cooking.
- Use lower fat ingredients like low-fat milk and low-fat cheeses.
- Use less butter in the roux.
- Add the beer right at the end of cooking and simmer just a few minutes before serving.
Keep in mind that even with extended cooking times, a small amount of alcohol will likely remain. The intensity of the beer flavor will also diminish the longer the soup simmers.
Serving considerations
If you’re concerned about any remaining alcohol for health or religious reasons, here are some serving considerations:
- Check the recipe and your simmer times, and inform guests that a small percentage of alcohol may remain.
- For those avoiding alcohol, serve smaller portions or larger servings of bread, rice or noodles to dilute the soup.
- Boost the cheese flavors to mask any subtle beer taste.
- Puree the soup for a very smooth texture that disperses any remaining alcohol into tinier molecules.
- Amp up spices like paprika, garlic, pepper and hot sauce to overpower the alcohol flavors.
Making non-alcoholic beer cheese soup
To eliminate alcohol concerns entirely, you can make beer cheese soup with non-alcoholic beer. These beers are fully fermented to remove alcohol content while retaining the classic beer flavor and aroma. Popular non-alcoholic beer brands include:
- O’Doul’s
- Heineken 0.0
- Budweiser Zero
- Athletic Brewing Company
- WellBeing Victory
Substitute one of these non-alcoholic brews at the same ratio as regular beer in any beer cheese soup recipe. All the rich creamy flavor remains without the alcohol.
Other non-alcoholic soup options
If you want to mimic the savory, umami taste of beer in a soup without any alcohol, try using beef or chicken broth instead. For a dairy-free option, vegetable broth adds rich flavor. Or create more depth with ingredients like:
- Sautéed mushrooms
- Caramelized onions
- Roasted garlic
- Tomato paste
- Soy sauce
- Worcestershire sauce
- Anchovy filets
- Miso paste
You can even find specialized broths made for beer cheese soups sold at many grocery stores. These contain beer flavors and often brown ale notes without actual alcohol content. They provide an effortless shortcut to delicious non-alcoholic beer cheese soup.
Conclusion
While beer cheese soup does burn off some alcohol as it simmers, a moderate amount will remain in the finished dish. If you want to minimize alcohol, simmer the soup for longer periods at higher heats, use less fatty ingredients, and add the beer right before serving. For alcohol-free soup, non-alcoholic beers or flavor-boosting umami ingredients make great substitutes for standard beer. With the right techniques and ingredients, you can enjoy all the creamy, satisfying flavor of beer cheese soup without the alcohol concerns.