German Beer Cheese

German Beer Cheese for Oktoberfest! This German beer cheese recipe uses simple ingredients and easy preparation to make the best German cheese dip ever. Serve with pretzel bread or veggies for dipping and enjoy this luscious German cheese spread with incredible flavors of cheese, beer, German mustard, and a touch of horseradish.

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bowl with cheese dip

Why German beer cheese is the best

Prost! My last name is Schwarz and we take Oktoberfest seriously, complete with lederhosen. So in that stead, we cook up a very serious, VERY tasty German buffet with all the traditional things and yum yums.

Far and away, one of my greatest loves is always the soft, cushy pretzel bread and beer cheese dip. I loooovvvve that stuff, always and forever. So when I took it upon myself to make my own version, I took the task to heart to make the BEST German beer cheese I had ever had.

This recipe is easy – we don’t have to make a roux with flour and better, and we don’t have to do anything else fancy. We just put the ingredients in a little saucepan and heat it up, then give just a little simmer to thicken. That’s it.

The combination of beer, sharp cheddar, German mustard, and a touch of horseradish in this recipe explodes with a balanced perfect combination of flavors. This dip is THAT good.

wood platter with bowl of german beer cheese surrounded by pretzel bread bites

About the ingredients

  • Cheeses: sharp cheddar cheese and mozzarella. If possible, get blocks of cheese and shred yourself on a cheese grater as opposed to purchasing the cheeses already shredded. Shredded cheeses have anti-caking agents added to keep the shreds separated but these can keep the cheese from melting as smoothly. But, that said, using pre-shredded cheese will give you amazing, delicious German beer cheese as well.
  • Beer. Use a nice, full bodied, dark-ish German beer. Doesn’t have to be Guinness dark, but definitely not Bud Light light.
  • Heavy cream. Also known as whipping cream.
  • German whole grain mustard.
  • Prepared horseradish. Find this in the refrigerator aisle at the grocery store in the deli meats section.
  • Seasonings: garlic powder and kosher salt.
saucepan with beer cheese on brown background

How to make German cheese dip

This is the really easy part: all we do is put all the ingredients in a saucepan, and heat. The key is to heat over medium-low to medium heat, stirring very often to prevent scorching and to check that the heat is not too high. It doesn’t take long for the beer and cream to heat and the cheese to melt.

Once the mixture is melty smooth, we continue to heat at the same temperature to allow the beer cheese to just start to bubble. After a few minutes, this makes the cream thicken (same as if we are making alfredo sauce). This way, our beer cheese gets nice and gloriously creamy perfect without us having to make a roux with butter and flour.

wood spoon in beer cheese in saucepan


What is the best way to reheat German beer cheese?

As with any sauce or recipe with thickened cream, the important thing is to reheat gently to prevent the sauce from separating – meaning, to keep the fat in the sauce and not coming out to make an oily, unappetizing mess.
So, this can be done tow ways: either take leftover beer cheese, spoon a serving into a microwave safe bowl, and give a quick (15-20 second) zap in the microwave – mix and repeat as needed until heated through – OR put the leftover dip in a saucepan and reheat on low, stirring often.

Can this recipe be made in advance?

Ehh, you shouldn’t. Leftovers of beer cheese reheat okay, but beer cheese dip is better, creamier, and smoother when it is freshly made.

Is this recipe gluten-free?

Alas, no because of the beer.

What are suggestions for dippers?

The classic accompaniment and all-time best dipper for German beer cheese is pretzel bread. You can make you own pretzel bread, and here is a pretzel bread recipe, or you can purchase it. Or you can make pretzel bread bites too, here is a recipe for pretzel bread bites – just omit the cheese. On the occasion that I made this recipe for these photos, I purchased pretzel bread bites – these can be found at Publix or Walmart that I know of.
Other dipper suggestions include pumpernickel bread, brown bread, veggies, or crackers.

Can this recipe be made in a slow cooker?

OK, so kinda. We need to make the dip first on the stovetop to heat it enough to thicken the cream. Then, we can transfer to a slow cooker on low to keep warm for serving. This is exactly what I do when we host our Oktoberfest. If the beer cheese gets too thick, simply add some milk or beer to thin it back out.

hand holding pretzel bread bite dipped in german cheese dip
top down view of bowl with cheese dip

German Beer Cheese

German Beer Cheese for Oktoberfest! This German beer cheese recipe uses simple ingredients and easy preparation to make the best German cheese dip ever. Serve with pretzel bread or veggies for dipping and enjoy this luscious, perfect German cheese spread with incredible flavor.
4.78 from 22 votes
Print Pin Rate
Course: Appetizer
Cuisine: German
Keyword: German beer cheese, German beer cheese recipe, German cheese dip, German cheese spread
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Authur: Erica
Servings: 6 people
Calories: 228kcal



  • Put the ingredients in a medium saucepan and heat over medium to medium-low heat. Stir often and adjust heat as necessary to prevent scorching.
  • Once cheese melts, continue to heat until mixture starts to bubble. Heat to thicken to desired consistency. Remove from heat and serve.


If your beer cheese needs more help to thicken, dissolve 1 tablespoon corn starch in 1 tablespoon cold water, and add this mixture to the beer cheese. Within 5 minutes or so, it will thicken right up. 


Calories: 228kcal | Carbohydrates: 4g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Monounsaturated Fat: 1g | Cholesterol: 58mg | Sodium: 270mg | Potassium: 38mg | Fiber: 1g

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4.78 from 22 votes (22 ratings without comment)
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