This easy beer cheese recipe is the best beer cheese dip for your pretzels or as a cheese fondue recipe. You can serve this beer cheese hot or cold and use on burgers and sandwiches, or slathered on your favorite bread!
Melt butter in a medium saucepan over medium heat. Add flour and cook for 30 seconds while whisking.
Slowly whisk in the beer and then the milk. Cook and whisk until thickened (about 5-7 minutes). Whisk in the mustard, Worcestershire and salt until combined.
Remove from heat and gradually whisk in the shredded cheese a small amount at a time. Whisk until completely melted and lumps no longer remain. (If after 5 minutes of whisking all the cheese there are still lumps remaining, transfer to microwave safe dish and heat then whisk in 10 seconds intervals until lump-free.)
Transfer to bowl and serve immediately, or transfer to mini Crock Pot to keep warm. Refrigerate leftovers and reheat on stovetop or microwave, or serve cold.