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Zombie Dust Beer Cheese

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  • Cheese (a mix of cheddar, Swiss, cream cheese, provolone, or whatever is available), 100%
  • Zombie Dust beer (or any preferred beer), 94%
  • Sodium citrate, 3%
  • Garlic powder, to taste
  • Stone ground mustard, to taste


  1. Calculate Weights:
    • First, determine the total weight of the cheese you’re using, and then calculate 94% of that weight for the beer and 3% for the sodium citrate. For example, if you have 500 grams of combined cheeses, you’ll need 470 grams of beer and 15 grams of sodium citrate.
  2. Prepare the Ingredients:
    • Grate or cut the cheese into small pieces for easier melting.
    • Measure out the beer and the sodium citrate according to the weights calculated.
  3. Dissolve the Sodium Citrate:
    • In a saucepan, heat the beer on medium-low heat.
    • Add the sodium citrate to the beer, stirring until it’s fully dissolved. This step is crucial as it helps to emulsify the cheese and keep the sauce smooth.
  4. Make the Cheese Sauce:
    • Slowly add the cheese to the liquid mixture, stirring constantly until each addition is melted and the sauce becomes smooth. A whisk can help to prevent lumps from forming.
    • Keep the heat low enough to avoid boiling the sauce, as high heat can cause the sauce to break or become grainy.
  5. Season the Sauce:
    • Once all the cheese has melted and the sauce is smooth, season with garlic powder and stone ground mustard to taste. You can also add any additional seasonings or spices that you prefer.
    • Continue to stir the sauce until all the ingredients are well combined and the sauce has a uniform flavor.
  6. Serve or Store:
    • Serve the beer cheese sauce warm with soft pretzels, over nachos, as a dip for vegetables, or with any other dish that would be complemented by a cheese sauce.
    • If not using immediately, let the sauce cool slightly before transferring it to a container. It can be stored in the refrigerator and gently reheated, adding a splash of beer or milk if it’s too thick upon reheating.
  • Author: Lucas Krammes
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