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How to make Broad Ripple Brewpub's beer cheese crock

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beercheesecrock3.jpg


Makes one quart

Broad Ripple Brewpub's recipe for the gooey dairy nectar of the craft beer world has been a staple on the menu since day one. The recipe predates the current head cook Javier's time at the English style pub. According to Billy Hannan, general manager at the Brewpub, a version of it was originally on the Corner Wine Bar menu and it was modified for their use. The recipe can't be traced to any one cook.

Buy it:

• 1 1/4 lbs super cured American cheese

• 3 oz. blue cheese

• 1 cup of an Amber or Brown Ale
(Red Bird Mild is available now
from the Brewpub)

• 1/3 cup of Monon Porter
(anything dark will do)

• a pinch of dry mustard

Make It:

• Aquire ingredients.

• Reward yourself with a pint
after shopping.

• Put everything in a pot over low heat.

• Stir constantly so it doesn't burn.

• Serve with bread. (We recommend Amelia's.)

• Enjoy.

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