How to make Broad Ripple Brewpub's beer cheese crock 

click to enlarge beercheesecrock3.jpg

Makes one quart

Broad Ripple Brewpub's recipe for the gooey dairy nectar of the craft beer world has been a staple on the menu since day one. The recipe predates the current head cook Javier's time at the English style pub. According to Billy Hannan, general manager at the Brewpub, a version of it was originally on the Corner Wine Bar menu and it was modified for their use. The recipe can't be traced to any one cook.

Buy it:

• 1 1/4 lbs super cured American cheese

• 3 oz. blue cheese

• 1 cup of an Amber or Brown Ale
(Red Bird Mild is available now
from the Brewpub)

• 1/3 cup of Monon Porter
(anything dark will do)

• a pinch of dry mustard

Make It:

• Aquire ingredients.

• Reward yourself with a pint
after shopping.

• Put everything in a pot over low heat.

• Stir constantly so it doesn't burn.

• Serve with bread. (We recommend Amelia's.)

• Enjoy.


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Rita Kohn

Rita Kohn

Rita Kohn has been covering craft beer and the arts for NUVO for two decades. She’s the author of True Brew: A Guide to Craft Beer in Indiana.

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