• 3 cups cheese sauce*
• 4 ounces of preferred stout beer, avoid overly flavored or chocolate stouts
• 1 ½ ounces Bulleit Bourbon Frontier Whiskey
• Pretzel bread

 

Cheese Sauce*:

• ½ pound butter
• 1 sweet onion, julienned
• 10 cloves garlic, smashed
• ½ pound all-purpose flour
• 1 gallon milk (divided into quarts)
• ½ pound American cheese
• 1 pound sharp cheddar cheese
• ½ pound goat cheese
• ½ pound smoked gouda
• Kosher salt
• Black pepper

For the cheese sauce: In a heavy-bottomed saucepot on medium-high heat, melt butter, then sweet onion and garlic until translucent, being careful not to burn the garlic. Add flour and stir, being sure flour and butter are fully incorporated. Increase heat to high and add 1 quart of milk. Do not walk away from the pot. Stir until you are at a boil. You will notice your mixture coming together and getting very thick. Transfer mixture to a blender, and make sure it is thoroughly blended. Place back in the saucepot, on medium heat, add another quart of milk. Bring contents to a boil, then cut heat to medium-low, and add, in order: American cheese, cheddar cheese, goat cheese, and gouda, allowing each cheese to melt and incorporate before adding the next cheese entirely. Add more milk, ensuring your cheese sauce is brought back to a boil until you achieve your desired cheese sauce consistency. Add kosher salt and black pepper to taste.

For the dip: Let cheese sauce come to room temperature. Quickly whisk in beer and bourbon, making sure they are fully incorporated. Serve with pretzel bread.