INGREDIENTS:

FOR THE ROUX:

• 3 Tablespoons Butter
• 3 Tablespoons all-purpose flour

PULLING IT ALL TOGETHER:

• 1/2 cup of lager beer
• 1 cup of half-and-half
• 1 Tablespoon Ace Kickstart®
• 1/2 pound Cheddar, cut into small cubes
• 1/2 pound Colby/CoJack/PepperJack, cut into small cubes

LET’S GET COOKING:

1. Add the butter to the cast-iron pot and heat until it melts fully over medium-high heat.  Add the flour and mix well until the roux starts to smell fragrant.  We stop it as a blonde roux.
2. Once the roux is ready, slowly add the milk to dissolve the roux, followed by the beer.  Give the beer a chance to de-gas, then add the seasonings and mix well to incorporate fully into your “bechamel” sauce.  Turn the heat down to medium.
3. Once this mixture is warm enough to melt the cheese, add the cheese a little at a time into the pot until they are all melted.  Remove from the heat and serve hot.  It’s great on brats, burgers, chips, you name it.