Saturday evening, we attended our latest Dinner/Beer Club gathering at the home of our favorite nano-brewers :) Our task at hand was to start the evening off right with a pub favorite: salty, soft barley pretzels complimented by none other than a beer infused cheese dipping sauce. Which was washed down with a nice dopplebock (aka double bock), Ayinger Celebrator.
1/4 cup of Stout or Porter (we used Great Lakes Brew Co's Edmund Fitzgerald)
1/4 cup of Dijon Mustard (Grey Poupon, but of course)
2 tablespoons of Unsalted Butter
1/8 teaspoon of Cayenne Pepper (next time we'll definitely put 1/4 or 1/2 teaspoon, we like it spicy, like the Neely's)
A bag of shredded Sharp Cheddar (Heinen's brand)
Directions: Combine the beer, mustard, butter, and cayenne pepper in a saucepan on medium heat until well mixed. Gradually add the cheese, whisking until the texture is smooth.
fyi - Those delicious looking pretzels pictured above are from Zoss The Swiss Baker and are making us long for some more. . .