What causes bitterness in beer cheese soup?
There are a few main culprits that can lead to bitter flavors in beer cheese soup:
The beer
Beer contains bitterness from the hops used during brewing. Some beer styles like IPAs tend to be more bitter while lagers and ales are less so. Using an overly bitter, hoppy beer like an IPA can impart bitterness to the soup. Opt for a mild, malty beer like a brown ale or amber lager instead.
Overcooked roux
A classic beer cheese soup starts with a blonde roux as a thickening agent. If the roux is cooked too long and starts to brown, it can develop bitter notes. Keep an eye on the roux and remove it from the heat as soon as it turns golden blonde.
Scorched milk or cheese
Allowing the milk or cheese to scorch on the bottom of the pot while cooking can also lead to bitterness. Use a heavy-bottomed pot and stir the soup frequently to prevent scorching. Reduce heat if needed.
Too much garlic
While garlic adds great flavor to beer cheese soup, using too much can make it taste bitter. Minced garlic can become very pungent when cooked. Use a light hand and add to taste.
Overcooked onions
Onions become bitter and harsh tasting when overcooked. Cook them just until translucent and tender before adding other ingredients.
Tips to reduce bitterness
Here are some tips to help avoid or reduce bitterness in your beer cheese soup:
Use a mild, malty beer
Choose a beer style known for malty, slightly sweet notes rather than hoppy bitterness. Good options include brown ale, amber ale, blonde ale, golden ale, cream ale, kölsch, or a malty lager like amber lager. Stay away from IPAs and very hop-forward styles.
Make a blonde roux
Cook the butter and flour very gently just until the raw flour taste disappears and the roux is golden blonde. Don’t let it brown or you’ll add bitter notes.
Simmer the soup gently
Once the beer, stock and cheeses are added, simmer the soup as gently as possible. This prevents scorching on the bottom of the pot which leads to bitterness.
Add garlic and onions carefully
Use a moderate amount of minced garlic and cook the onions until just tender and translucent. This keeps them from becoming overly pungent or bitter.
Balance bitter flavors
Add ingredients to balance and mask bitterness like brown mustard, Worcestershire sauce, hot sauce, or a pinch of cayenne. Stir in a spoonful or two of cream at the end for a rounded, smooth taste.
Finish with acidic flavors
Bright, acidic ingredients help mask bitter tastes. Stir in a splash of lemon juice, white wine vinegar or hot sauce right before serving. You can also garnish bowls of soup with sliced green onion, radish or pickled jalapeños.
Recipe for smooth, mellow beer cheese soup
Follow this recipe for a beer cheese soup with a perfectly balanced, mellow flavor:
Ingredients:
| Ingredient | Amount |
|---|---|
| Unsalted butter | 3 Tbsp |
| All-purpose flour | 3 Tbsp |
| Yellow onion, diced | 1 cup |
| Carrot, peeled and diced | 1/2 cup |
| Celery, diced | 1/2 cup |
| Garlic, minced | 1 tsp |
| Chicken or vegetable stock | 4 cups |
| Brown or amber ale beer | 12 oz |
| Heavy cream | 1/2 cup |
| Mild cheddar cheese, shredded | 2 cups |
| Gouda or Havarti cheese, shredded | 1/2 cup |
| Dijon mustard | 1 Tbsp |
| Worcestershire sauce | 1-2 tsp |
Instructions:
- Melt butter in a large pot over medium heat. Whisk in flour and cook, whisking constantly, for 2 minutes (do not brown).
- Add onion, carrot, celery and garlic. Cook for 5 minutes until vegetables are tender.
- Gradually whisk in chicken stock, then stir in beer. Raise heat and bring to a gentle simmer.
- Allow to simmer for 10 minutes, then reduce heat to low. Stir in heavy cream, cheddar cheese and gouda cheese until melted and smooth.
- Whisk in Dijon mustard and Worcestershire sauce. Taste and season with salt and pepper as needed.
- If too bitter, stir in a bit more cream or splash of lemon juice. Garnish bowls with sliced green onion.
The key steps to avoiding bitterness are using a malty ale, cooking the roux gently, simmering the soup over low heat, and adding acidic flavors at the end to balance the taste. This recipe uses flavorful but mellow brown ale and finishes with a bit of cream and Worcestershire sauce for a perfectly smooth, bitter-free beer cheese soup.
The cream adds richness without heavy fats and the Worcestershire provides depth that rounds out any harsh flavors. Gentle cooking keeps the vegetables and cheese from becoming bitter. The result is a silky, delicious beer cheese soup that goes down easy! Play with different cheese, beer and finishing acid combinations until you find your favorite.
The History of Beer Cheese Soup
Beer cheese soup has its origins in American culinary history. The concept of mixing beer and cheese into chowders and fondues originated in the 1800s during the rise of industrial brewing in cities like Milwaukee and Cincinnati. Here’s an overview of the origins and evolution of beer cheese soup over time:
1800s: Beer & Cheese Fondue Origins
European immigrants brought fondues to America, including versions made with beer and cheese. Adding beer to cheese sauces helped extend and soften the cheese. The mild American lagers of the time likely contributed little bitterness. Published cookbooks like The Cincinnati Cook Book (1884) included recipes for beer-cheese fondues.
1920s: Rise of Ale-Cheddar Soups
After prohibition, ale-cheddar soups appeared in published cookbooks. A 1929 issue of the Albuquerque Journal featured a recipe for “Welsh Rabbit” (rarebit) made with pale ale and cheddar cheese. This combination became popular for quick soups and chowders.
1940s: Beer Cheese Branched Out
Recipes started appearing using porter, brown ale, or stout paired with various cheeses like American, Swiss or blue cheese. The thick, rich soups were often served in bread bowls. The Cheese Cook Book (1944) featured a recipe for gouda & porter soup.
1970s: Craft Brewing Influenced Flavors
The rise of craft brewing brought bolder beer styles like amber ales, brown ales and porters back to popularity. As people explored more complex flavors, beer cheese soups evolved alongside. Cookbooks like The New James Beard (1976) contained creative recipes like blue cheese & beer soup.
Today: From Classic to Gourmet
Beer cheese soup is now considered a classic comfort food. While traditional versions using American lagers and cheddar remain popular, there are many gourmet variations made with artisan cheeses and craft beer styles. Both homemade and restaurant versions allow endless creativity.
While the basic concept has existed for over a century, beer cheese soup continues evolving along with the American craft beer scene. As brewers explore new styles and flavor profiles, innovative new soup recipes will surely continue to emerge.
Comparing Bitterness of Different Beer Styles
If bitterness is a concern when making beer cheese soup, it’s helpful to understand the general bitterness levels of popular beer styles. Here is a comparison chart of IBU (International Bitterness Unit) levels, with higher IBU indicating more bitterness:
| Beer Style | IBU Level |
|---|---|
| American Lager | 8-15 |
| Cream Ale | 10-22 |
| Blonde Ale | 15-25 |
| Kölsch | 18-30 |
| Amber Ale | 20-40 |
| Brown Ale | 15-25 |
| Pale Ale | 30-50 |
| IPA | 50-70 |
| Double IPA | 60-100 |
Some key takeaways:
- American lagers, cream ales and blonde ales make good low bitterness choices
- Brown ales and amber ales offer more maltiness and complexity while remaining low-medium bitterness
- IPAs and double IPAs will impart intense bitterness and are not recommended
When selecting a beer, read the description for cues like “hoppy” or “malty” – the maltier, the better for beer cheese applications. Craft beers often list IBUs, giving you a helpful bitterness guide. Stay in the low to medium range for the best flavor balance.
Conclusion
Achieving rich, balanced beer cheese soup without pronounced bitter flavors involves careful ingredient selection, proper cooking techniques, and finishing with bright acidic flavors. Choose a malty, caramelly beer style low in bitterness. Cook onions, garlic and roux gently to prevent burning. Then simmer the soup over low heat. Finish with a splash of lemon or dash of hot sauce to provide acidity. With the right balance of ingredients and proper technique, you can enjoy silky smooth beer cheese soup without any harsh aftertaste. So grab a six pack of your favorite brown ale or amber lager and get simmering!