Servings: About 4 cups

4 tablespoons unsalted butter 4 tablespoons unsalted butter
4 tablespoons all-purpose flour 4 tablespoons all-purpose flour
1 tablespoon yellow miso paste, optional 1 tablespoon yellow miso paste, optional
1 (12-oz can) Pilsner beer (or light beer of your choice) 1 (12-oz can) Pilsner beer (or light beer of your choice)
1 cup whole milk 1 cup whole milk
1 pound sharp Cheddar, shredded (about 4 cups) 1 pound sharp Cheddar, shredded (about 4 cups)
1 teaspoon garlic powder 1 teaspoon garlic powder
1 teaspoon onion powder 1 teaspoon onion powder
1 teaspoon smoked paprika (optional) 1 teaspoon smoked paprika (optional)
Salt (if not using miso) Salt (if not using miso)
Pretzel sticks, cut-up vegetables or crusty bread, for serving Pretzel sticks, cut-up vegetables or crusty bread, for serving

In a medium saucepan on medium-low heat, melt the butter, then add the flour and whisk until smooth. Add the miso paste, if using, and mix until fully incorporated. Cook, whisking, until mixture is bubbling and smells nutty, about 3 minutes.
Gradually add beer and milk and whisk together until smooth. Let cook on medium-low for 4 to 5 minutes, stirring occasionally, until thickened. Remove from the heat, then add the cheese and whisk until melted and well incorporated. (The beer cheese will continue to thicken as it cools.) Stir in the garlic powder, onion powder and smoked paprika (if using). Taste and add salt, if necessary. Serve with pretzel sticks, vegetables or crusty bread.

The dip will last for about 3 days in the refrigerator in a tightly sealed container. To reheat, place the cold beer cheese (no need to add milk or water) in a small pot and heat on low, stirring occasionally, until warmed through.  The dip will last for about 3 days in the refrigerator in a tightly sealed container. To reheat, place the cold beer cheese (no need to add milk or water) in a small pot and heat on low, stirring occasionally, until warmed through.